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Grade B butter is the lowest grade of butter available for consumer use. It is often made from sour cream. [1] Grade B butter must score at least 90 points, anything less can not be made available to United States consumers. The texture of this grade may be crumbly, sticky, or watery. [3] This grade of butter is usually only used in cooking, or ...
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1.3 Butter. 1.4 Coconut milk. 1.5 ... Printable version; In other projects ... Maple syrup was divided into two major grades: Grade A and Grade B. Grade A was further ...
B (refined) C (highly refined and extracted with solvents such as hexane) D (lowest uncontaminated grade) E (with contaminants) Whipped Shea butter. Commercial grades are A, B, and C. The color of raw (grade A) butter ranges from cream (like whipped butter) to grayish yellow. It has a nutty aroma which is removed in the other grades. Grade C is ...
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The first two grades were distributed fresh, while a little salt was added to the third grade, and extra salt added to the fourth grade, "as well as to all butter sent in tins to hot countries". The cans were filled up-side-down, so that the markings on the top would not be affected, and a final machine attached the can bottoms.
Plugrà (formerly Plugrá until c. 2022) is a brand of butter made in the United States by Dairy Farmers of America. It is made with a higher butterfat content than most American butter (82% butterfat, vs. 80%.) The name "Plugra" is derived from the French plus gras ("more fat"). [1]
Grade B milk (also referred to as manufacturing grade milk) does not meet fluid grade standards and can only be used in cheese, butter and nonfat dry milk. More than 40% of all milk produced nationally is Grade A, and much of the Grade A milk supply is used in manufactured dairy products.