Uses of yellow butter

Men have all eaten cream, but the cream they eat is usually white. Few people would eat yellow cream. In fact, cream has a lot of functions and benefits, but because cream has a high calorie content, it is easy to gain weight after eating too much. This is also the main reason why many people dare not eat cream. There are many types of methods for selecting and using cream. First of all, the most important thing is the nutrition in cream and some ingredients in cream. Here I will introduce to you the uses of yellow cream.

Yellow butter is butter. Butter is a solid fat processed from milk. It is the product of filtering out some water from the thick layer on the top of fresh milk after stirring it. It is mainly used as a condiment. It is rich in nutrients but high in fat, so don't consume it in excess.

Butter, also known as milk fat and butter oil, is made by separating the light cream and skim milk in milk, maturing the light cream and stirring it. The biggest difference between butter and cream is the ingredients, butter has a higher fat content. High-quality butter is light yellow in color, has a uniform and fine texture, no moisture seepage from the cut surface, and has a fragrant smell.

Butter is not artificial cream (margarine), but butter can be artificially extracted. Margarine is mostly made from hydrogenated or crystallized vegetable oil. The purpose of hydrogenation or crystallization is to give the vegetable oil a suitable spreadable structure. A small amount of animal fat can also be added to vegetable oil.

The selection and blending of oils and fats depends on market supply and prices. Like butter, margarine must have a minimum fat content of 80%. Since the fat content of natural oils is almost 100%, water (usually milk or fresh cream) must be added to form a water-oil emulsion that meets the requirements, and its physical properties are basically the same as those of butter.

Soybean oil and cottonseed oil are widely used in the production of margarine after being refined and partially hydrogenated to achieve the desired consistency.

Butter is the most nutritious among dairy products. Butter made from milk is rich in nutrients, containing vitamins, minerals, fatty acids, glycosylated phospholipids, and cholesterol. Butter is also very fragrant when used in cooking. It can be used to fry fish, pan-fry steak, toast bread, and spread on bread. It is not only nutritious, but also very mellow, delicious, soft and sweet.

The white oil is scooped out with a sieve, the water is squeezed out, and then refined to become butter. In August, people put the butter into the sheep's stomach to store it, and open it when they want to eat it. Since it has no contact with the air, it is spotless and still fresh, moist, soft and delicious.

Butter is extracted from milk and is rich in amino acids, proteins, various vitamins and minerals such as vitamin A. It can supplement a large amount of nutrition for the development of the body and bones, and is a rare health food for teenagers.