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Conclusions And Comparison Of Butter And Margarine

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ASSIGNMENT
Butter and Margarine

CONTENTS
Introduction to butter and margarine
History of butter and margarine
Comparison of butter and margarine
Conclusion

INTRODUCTION TO BUTTER AND MARARINE:
Condensed form of milk is called butter and require twenty liters of milk to make one Kg of butter.as a result of this procedure 18 liters of skim milk and butter milk is produced. Now a days the skim milk is used in the making of other products. There is also a type of butter which contain approximately 80-82% milk fat, 16-17% water and 1-2% milk solids called viable butter and may also contain salt or may not contain salt and is in the form of sweet butter. Calcium, phosphorus, protein and vitamin soluble in fats such as vitamin A, D and E may also be present in butter. Methyl ketone, fatty acids, lactones, diacetyl and dimethyl are five major compounds that contribute to the flavor of butter. Butter is chemically a mixture of triglycerides especially those that are derived from fatty acids palmitic, oleic, myrisyic and stearic acid (1). Although margarine is different from butter but it has same taste as butter and is
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Now a days the skim milk is used in the making of other products. There is also a type of butter which contain approximately 80-82% milk fat, 16-17% water and 1-2% milk solids called viable butter and may also contain salt or may not contain salt and is in the form of sweet butter. Calcium, phosphorus, protein and vitamin soluble in fats such as vitamin A, D and E may also be present in butter. Methyl ketone, fatty acids, lactones, diacetyl and dimethyl are five major compounds that contribute to the flavor of butter. Butter is chemically a mixture of triglycerides especially those that are derived from fatty acids palmitic, oleic, myrisyic and stearic acid
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