ButterButter

Water in fat emulsion Cream is pasteurised Churned in a drum Fat globules coalesce Liquid buttermilk drained off Salt added Butter weighed, cut and packed Fat + Water content controlled by Law

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Nutritive ValueNutritive Value Protein Some HBV protein. All the casein

in the buttermilk Fat 80% Saturated fat (butyric acid)

Cholesterol present Carbohydrate Most of the lactose drained

off with the buttermilk, only trace left

Minerals Trace of calcium, sodium chloride added

Vitamins Vitamins A+D Water By law must contain no more than

16%

Classification of ButterClassification of Butter

Salted butter, unsalted butter, reduced-fat butter,cream butter, spreadable butter and concentratedbutter

Dairy Spreads

Mixture of butter and vegetable

oils. Spreadable straight from the

fridge. Reduced fat dairy spreads.

These have only half the fat of butter or margarine

Culinary Uses of Butter/Margarine

• Adds flavour to food e.g. potatoes

• Prevents food from sticking e.g. sausages on pan

• Adds moistness to food e.g. bread

• Shortening agent e.g. pastry

• Required for making sauces e.g. white roux sauce

• Emulsions. Component of emulsions e.g. mayonnaise

• Prolongs shelf life e.g. cakes

MargarineMargarine Oil extraction. Oil refined to remove strong

flavours and any impurities Hydrogenation. Hydrogen gas passed through

the oil (in the presence of a nickel catalyst) to artificially harden it. Unsaturated fat changed to saturated.

Blending. Other ingredients added, skimmed milk, salt, colouring, antioxidants, emulsifiers and vitamins A+D

Churning. Mixed in a votator until the correct consistency is achieved

Temperature. Temperature is lowered between 5 –100C

Shaping + packaging

Oil extracted

Hydrogen gas passed through

Blended with other ingredients

Churning

Temperature lowered

Shaped + packed

Margarine

Functional Dairy SpreadsFunctional Dairy Spreads Proven to reduce cholesterol e.g. Benecol, Flora Pro-Active. Made from sunflower oil, vegetable oil,

buttermilk, plant stanol, water and salt. The plant sterols (stanol ester) prevents the

absorption of cholesterol in the small intestine so that it is excreted from the body.

If stanol is included in the diet there will be a reduction in blood cholesterol levels, so this will result in a reduction in the risk of heart disease.

There are no hydrogenated fatty acids and virtually no trans-fatty acids in these spreads.

Suitable for spreading , baking and frying.

CholesterolCholesterol Cholesterol is a soft wax like substance found in all the

cells of the body Most of the cholesterol in the body is made in the liver

and the rest obtained from animal foods Cholesterol in the blood helps transport fats around

the body Cholesterol is bound to certain proteins forming

lipoproteins High density lipoproteins are the good type and help

to remove cholesterol from the body Low density lipoproteins are harmful and are

associated with the build up of cholesterol on the arteries thus causing heart disease

Normal blood cholesterol may vary between 150 –250 mg per 100ml of blood