Butter (dairy)

Butter is the room of gekarnde milk. One speaks also of butter, which is a pleonasm, since butter always room is being made. The product name ' butter ' is protected and may only be used if at least 80% milk fat in the product. [1]  for example, the American peanut butter may Therefore not translated as peanut butter, but as peanut butter. Margarine(formerly art butter ) is so no butter, even if it is often mistakenly so named in daily parlance.

Clarified butter is butter that has melted to the solids and the water to separate from the fat. Clarified butter has a higher boiling point than regular butter and is used in some kitchen applications. Ghee is clarified butter that a type especially used in Indian cuisine.



Content
[hide] *1 History  ==History[ Edit] == The industrial production of butter was created at the end of the 19th century. Until then, dairy in Western Europe was mostly considered a byproduct of livestock farming and it came usually only benefit the farmer and his family. By the economic growth from the mid-19th century, the demand for dairy products and farmers began to play more to that question. The butter production was initially still entirely done manually. In the seventies of the 19th century found the Swede Gustaf de Laval a centrifuge, which opened the way to an industrial production of butter. Or the cows were held outside or inside, was eventually affect the color of butter.Because the cows were indoors in winter long, saw the butter very pale. However, the consumer of the yellowish color of summer butter, whereby at the farmers demand arose for a way to butter color. The pharmacistLodewijk van der Grinten, who later would stand at the cradle of multinational Océ, began in 1871 a research to meet on this question. Six years later he managed to a large-scale production line for the dye to set up, under the name "kleursel" or "orleaanpasta" in carotine vials of 15 grams was sold. [2] ==Production[ Edit] == Classic device to make butterButter exists for over 80% of milk fat. Cow's Milk contains more than 4% fat which makes about 20 litres of milk for every kg of butter needed.
 * 2 Production
 * composition 3
 * 4 nutritional value
 * 5 Trivia
 * 6 proverbs and sayings
 * 7 external link

There are several methods to make butter, machine and manually. In both cases, the following steps:

==Composition<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == Butter making in Palestine, 1914<p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;">Butter has existed for about 82% of milk fat. Like other natural fats are esters of glycerol and this fatty acids. At butter fat can be noticed in many small fatty acids in prevention: about 10% consists of fatty acids with less than 10 C-atoms, such as butyric acid and caproic acid. 2-5% of the fatty acids in butter fat are trans fats. Further, most saturatedfatty acids in butter. The rest is mostly water with some milk sugar, milk protein and salts.
 * The milk fat is concentratedin milk . At the former manual methods this was done by creating the milk fat, the skimming. The milk fats have a lower density than the water in the milk, they come so spontaneously to the surface. Nowadays one uses there mostly for other methods, for example with a centrifuge because this is much faster. The fat globules in the milk, that are lighter than the moisture, the centrifuge inward and along a central tube drained. In this way, the fat content in the room up to 35% to 40% increased.
 * The concentrated milk fat (room) is then churned out: this is the beating of the room. By knocking the fat particles more this sticking together making them be concentrated even further. After churning butter and buttermilkis obtained. The butter is kneaded to the remaining moisture evenly. Finally, lactic acid bacteria added to the butter to give the desired aroma.

<p len="16" style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;"> ==Nutritional Value<span class="mw-editsection" len="335" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] == ==Trivia<span class="mw-editsection" len="327" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">[ Edit<span class="mw-editsection-bracket" len="1" style="color:rgb(85,85,85);">] ==
 * Noughts and crosses is a game.
 * The Middle Dutch Word for butter was ' John '.
 * The word ' ank ' (butter) is often used as synonym by language purists or synonym lovers.
 * In the Low Saxon and the African is called the botter.
 * Butter Note (marriage certificate).
 * Real butter is an advertisingslogan by NZO.