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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Výroba a druhy másla
 Skopalová, Eva
Butter is a dairy product that contains 80-90% milk fat, a maximum of 16% water and 2% non-fat ingredients, including proteins, saccharides and fat-soluble vitamins. Butter can be produced in three different ways - concentration, emulsification and churning. In the Czech Republic is mainly used the method of churning. The concentration and emulsification process is used for production in the USA. There are many kinds of butters on the market in the Czech republic. The main ones include fresh and table butter. The defects of butter that arise during the production and storage of the butter can be taste and aromatic or consistent. Buttermilk is a by-product of butter production. Buttermilk can be further processed as an additive to a variety of dairy products. Due to its composition and low fat content (0.5%) we rank it among healthy foods.
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