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- BrandButter
Description
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Butter is one of the most highly concentrated forms of fluid milk. Twenty litres of whole milk are needed to produce one kilogram of butter. This process leaves approximately 18 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste. Today the skim portion has greatly increased in value and is fully utilized in other products.
Commercial butter is 80-82 percent milk fat, 16-17 percent water, and 1-2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as "sweet" butter. This should not be confused with "sweet cream" butter, which may or may not be salted. Reduced-fat, or "light," butter usually contains about 40 percent milk fat. Butter also contains protein, calcium and phosphorous (about 1.2) and fat-soluble vitamins A, D and EContact the seller
Butter
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