Butter
Butter is the fat part of the milk, condensed and separated from the whey. The result of the procedure is an emulsion, primarily water in which are dissolved sugars and proteins, in fats, in which the fluid phase crystallize in part. It is a fluid having a softening point close to room temperature, the solid appearance and soft texture with a color ranging from milky white to yellow decided, obtained from the lipid part of the milk of different animals for inversion of cream and possible fermentation, in Continental European tradition, or salted, in Anglo-Saxon countries. It is used as a seasoning and cooking, similar to vegetable oils and lard. Apart from the use in food, it has found use as an ingredient in cosmetics, medicinal products and lubricants. In temperate climates, at room temperature the butter is soft because thanks to a melting point ranging between 28 and 33 ° C, melts easily. It is usually pale yellow, and can vary from deep yellow to nearly white. Indicatively, with regard to the natural product and in the productions resulting from animal milk to the fresh feed, it is white in winter and yellow in summer, due to the different feeding of milk, a source of natural carotenoids. The yellow color can also be a consequence of alterations, until the eventual rancidity increased bacterial acquired, due to a relatively long period of time elapsed between milking and butter making, also it can be colored artificially with carotene and other substances . The color white, can instead riottenersi for industrial processes recast. Under Italian law (l. 202/1983) the name without adjectives butter "is reserved for products obtained from cream derived from cow's milk and the product obtained from the whey of cow" and can not contain other added fat; as overwritten exist varieties of butter of other origins. Butter buffalo (Bubalus bubalis), for example, is a typical product of Campania, while yak butter (Bos grunniens), is an ingredient of traditional Tibetan dishes and drinks, as the tsampa, and is added to the tea constituting the main beverage the country, the goat butter is still a product of Alpine tradition
Nutritional values Butter
Amount Per 100 grams
Calories 717
Lipids 81 g
Saturated fatty acids 51 g
Polyunsaturated fatty acids 3 g
Monounsaturated fatty acids 21 g
Trans fatty acids 3.3 g
Cholesterol 215 mg
Sodium 11 mg
Potassium 24 mg
Carbohydrate 0.1 g
Dietary Fiber 0 g
Sugar 0.1 g Protein 0.8 g
Retinol 2,499 IU
Vitamin C 0 mg
Calcium 24 mg
Iron 0 mg
Vitamin D 60 IU
Pyridoxine Cobalamin 0.2
micrograms 0 mg
Magnesium 2 mg
