Commodity Characterization and Quality Assessment of Butter

CHEMICAL COMPOSITION AND NUTRITIONAL VALUE OF BUTTER
The chemical composition of milk fat is the most complex of all fats of vegetable and animal origin. The composition of milk fat includes fatty acids: saturated and unsaturated, the content of which, respectively, is 63.9 - 70.1% and 29.9 - 36.1%.
Microelements in oil (iron, zinc, copper, manganese) macro elements (calcium, magnesium, potassium, phosphorus) - vitamins (A,P,В1,В2,D,E,PP).

FACTORS FORMING THE QUALITY OF BUTTER
The main raw material in the production of butter is a food product made from cow's milk, consisting mainly of milk fat and having a specific, characteristic taste, odor. It represents a plastic consistency from light yellow to yellow For direct consumption, use or sterilized oil.

FACTORS PRESERVING THE QUALITY OF BUTTER
Oil comes into the implementation only in a packaged form in a package from 10gr to 500g

Packaging of oil is produced in parchment paper and its substitutes, foil - aluminum laminated.

STORAGE AND TRANSPORTATION OF BUTTER
The oil is packed in monoliths of 20 and 24 kg, in briquettes with a mass of 10, 15, 20, 30, 100, 200, 250,500 g, in cups of polymer materials from 100 to 250 g. The oil in monoliths is packaged in containers - cardboard or board boxes, parchment
Transportation of oil from factories and oil syrups, distribution refrigerators of trade is carried out in refrigerated transport, motor vehicles with isothermal body. Allowed transportation of oil in open machines using shelters, temperature (-3 ... -5 ° C and below)