butter Flashcards
1
Q
protein
A
very small amount of hbv protein
2
Q
fat
A
high proportion of saturated fat eg butric acid
3
Q
carbohydrates
A
traces of lactose
4
Q
minerals
A
salt is added eg sodium and chlorine
5
Q
vitamins
A
supplies vitamin A, D and E
6
Q
water
A
contains little water
7
Q
storage
A
should be wrapped and refrigerated to prevent oxidative rancidity
8
Q
butter production
A
- cream is pasteurised at 10-15 degrees
- it is churned until the fat separates from the butter milk which is drained off
- salt is added
- butter is weighed and packed
