Expert Review of Dairy Butter

1- Chemical composition of butter:

• Butter consists of about 80% fat, 15-18% water and 2-4% protein and lactose. The main part of butter is milk fat, which includes triglycerides, phospholipids and smaller amounts of sterols. The presence of short-chain fatty acids (such as butyric acid) in butter makes this product have a special flavor. For this reason, butter is popular in cooking and preparing various dishes.
• Butter production process:
• Butter production is done in two main ways:
• Traditional production: involves shaking or stirring the cream or milk until the fat separates from the liquid. Then the fats become butter by pressing together.
• Industrial production: In this method, the cream is spun by industrial and modern devices and butter is produced at a higher speed. This process also includes pasteurizing the cream to remove harmful bacteria.

2- Types of butter:

• Normal butter: which is the same butter made from cow’s milk cream.
• Salted and unsalted butter: Salted butter contains a small amount of salt, which is used as a preservative and flavor enhancer. While unsalted butter is mostly used for cooking.
• Vegetable butter (margarine): a type of butter substitute made from vegetable oils, which is popular in certain markets due to its different nutritional properties and lower price.

3- Food uses of butter:

• Butter is used in a wide variety of foods and cooking, from baking pastries and cakes to frying foods. Due to its high fat content, this product gives a good flavor to the food and also helps the texture of the food. It is used in the preparation of foods such as sauces, creams, and even as a simple seasoning for bread.

4- Nutritional value of butter:

• Butter is an important source of fat-soluble vitamins such as vitamins A, D, E and K. It also contains short-chain fatty acids, which are especially beneficial for the health of the digestive system. However, due to its high saturated fat content, its high consumption may lead to increased blood cholesterol levels and cardiovascular diseases. Butter consumption should be balanced according to individual needs and physical activity level.

5- Effect on health:

• A balanced consumption of butter can have health benefits; But as mentioned, due to its high saturated fat content, excessive consumption can increase the risk of heart disease. Some new studies show that certain fatty acids in butter may have anti-inflammatory properties that are beneficial for digestive health.

6- Environmental considerations:

• Butter production requires high consumption of milk and therefore the amount of greenhouse gas production and water consumption in the butter production process is high. The dairy industry, especially cattle farms, has significant impacts on climate change, so efforts have been made to improve the sustainability of the industry, including increasing production efficiency and reducing waste.

7- Summary:

• Butter is one of the most widely used and popular dairy products, which, in addition to its taste and nutritional properties, plays an important role in cooking and food industry. However, it should be consumed in moderation to avoid negative health effects.
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