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.