شرکت نسیم صباح مازند | شرکت نسیم صباح مازند
Author: نسیم صباح مازند 
Characteristics of a good butter
The naturalness of butter color: The color of the butter should naturally be between creamy white and amber yellow. Also, the color of the butter should be without any kind of stain or impurity.
Butter texture: The texture of a good butter should be uniform and uniform. Its texture should be free of holes and air bubbles when cutting.
Butter flavor: Good butter should have a natural taste. When eating butter, you should not taste and smell inappropriate and unnatural, including: Sourness, spiciness and saltiness can be felt.
Chemical composition of butter: Chemically, butter consists of various fatty acids with short, medium and long chains. Digestion of butter that contains fatty acids with short and medium chains is easier and more convenient than fatty acids with long chains. Regarding this characteristic of butter, animal age, lactation age, type of feeding, etc. It affects the consistency of milk fat and the type of fatty acids.
Type of animal feeding: If fresh fodder is used to feed livestock, the amount of unsaturated fatty acids in butter increases, and if the animal is fed dry fodder, saturated fatty acids in butter increase and the melting point of butter increases.
