Butter

Food Science | Butter | Butter is one of the most highly concentrated forms of fluid milk.Twenty litres of whole milk are needed to produce one kilogram of butter.This process leaves approximately 18 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste.Today the skim portion has greatly increased in value and is fully utilized in other products.

How to Make a Spreadable Margarine-like Butter

Do you love the taste of real butter? It is so delicious! And it's not completely wrong ingredients, such as margarine. Only problem is when you wanna spreading the butter on the bread. It is too hard. You can buy the spreadable butter now a days, but it is expensive. You can save money by making your own spreadable margarine-like butter now!

8 Steps to Make Easy Homemade Butter

The butter is a product derived from milk that not too difficult to manufacture, especially with using of  the latest foods processing equipments. The butter produced from milk which comes from cows that fed with grass has much nutrition and very healthful and is regarded as a super-food by followers of native diet.

It is important to ensure that the raw milk is from excellent source to which instructions are adhered to and the whole operation is clean, because there is no heat treatment to produce butter.

About Margarine

Margarine in a tub

Margarine (pronounced /ˈmɑrdʒərɨn/, /ˈmɑrgərɨn/, /ˈmɑrdʒrɨn/, or /ˈmɑrdʒəriːn/), as a generic term, can indicate any of a wide range of butter substitutes. In many parts of the world, the market share of margarine and spreads has overtaken that of butter. Margarine is an ingredient in the preparation of many foods and, in recipes and colloquially, is sometimes called oleo, short foroleomargarine.