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Butter (Consensus 6)


Rating : 3.8

Cons:

Cognitive decline risk (1) Cardiovascular risk (1) Obesity risk (1)

<1 / 1>from A_Partyns


Butter is obtained from the fat part of the milk, the cream, or from the whey, which are processed in different cycles: pasteurization at about 90 ° crystallization by cooling at about 7 ° crop inoculation centrifugation wash packaging Features : Water approximately 16% Animal fat about 82% Protein 0.5% approximately Lactos... (Read the full Tiiip)

17 pts from A_Partyns

EvaluateWhere is this found?

"Butter studies" about Butter   Review Consensus 8
by A_Partyns (9205 pt)
2020-Oct-07 09:36
The best studies about butter: Substitutions between dairy products and risk of stroke: Results from the EPIC-NL cohort.Laursen ASD, Sluijs I, Boer JMA, Verschuren WMM, van der Schouw YT, Jakobsen MU ...
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"Descrizione" about Butter   Review Consensus 17
by A_Partyns (9205 pt)
2020-Oct-07 09:32
Butter is obtained from the fat part of the milk, the cream, or from the whey, which are processed in different cycles: pasteurization at about 90 ° crystallization by cooling at about 7 ° ...
Read the full Tiiip(0 comments)

Read other Tiiips about this object in __Italiano (3)

Content:   Grassi saturi

Family:  

Last update:   2012-10-23 17:53:41

Kcal/100g:   758

Threat factors:  

 
 
 
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