- pasteurization at about 90 °
- crystallization by cooling at about 7 °
- crop inoculation
- centrifugation
- wash
- packaging
Composed of:
- Water approximately 16%
- Animal fat about 82%
- Protein 0.5% approximately
- Lactose about 0.8%
- Salts about 0.2%
Butter contains vitamin A, but:
Warning.
100 grams of butter equals 758 kilocalories
100 grams of butter contain 250mg of cholesterol.
In the scientific field it is now established that the consumption of butter can bring serious risks in the cardiovascular system. This study summarizing the general lines was carried out on 23,000 subjects for 8 years (1) and another in-depth study of 33,000 subjects found a positive association between butter and the risk of myocardial infarction (2) and obesity.
Butter is also a potential factor of arterial stiffness that preludes to cardiovascular diseases while the consumption of dairy products has not been harmful for arterial stiffness (3).
These data also apply to salted butter on which the content of sodium chloride weighs, which already creates cardiovascular problems alone.
Basically, therefore, with butter we have to be careful and, if we really like it, taste it from time to time, but don't make it a constant and regular consumption. Of course this rule applies to all foods at risk.
It is also considered a risk element related to prostate cancer (4).
A correlation between butter consumption and Alzheimer's disease has also been established (5).
