ASSIGNMENT
Butter and Margarine
CONTENTS
Introduction to butter and margarine
History of butter and margarine
Comparison of butter and margarine
Conclusion
INTRODUCTION TO BUTTER AND MARARINE:
Condensed form of milk is called butter and require twenty liters of milk to make one Kg of butter.as a result of this procedure 18 liters of skim milk and butter milk is produced. Now a days the skim milk is used in the making of other products. There is also a type of butter which contain approximately 80-82% milk fat, 16-17% water and 1-2% milk solids called viable butter and may also contain salt or may not contain salt and is in the form of sweet butter. Calcium, phosphorus, protein and vitamin soluble in fats such as vitamin A, D and E may also be present in butter. Methyl ketone, fatty acids, lactones, diacetyl and dimethyl are five major compounds that contribute to the flavor of butter. Butter is chemically a mixture of triglycerides especially those that are derived from fatty acids palmitic, oleic, myrisyic and stearic acid (1). Although margarine is different from butter but it has same taste as butter and is
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Now a days the skim milk is used in the making of other products. There is also a type of butter which contain approximately 80-82% milk fat, 16-17% water and 1-2% milk solids called viable butter and may also contain salt or may not contain salt and is in the form of sweet butter. Calcium, phosphorus, protein and vitamin soluble in fats such as vitamin A, D and E may also be present in butter. Methyl ketone, fatty acids, lactones, diacetyl and dimethyl are five major compounds that contribute to the flavor of butter. Butter is chemically a mixture of triglycerides especially those that are derived from fatty acids palmitic, oleic, myrisyic and stearic acid
Theodor Seuss Geisel was an American author and illustrator, better known to the world by his pen name of "Dr. Seuss." Acclaimed for several of the most popular children 's books of all time, Dr. Seuss 's works have sold millions of copies, and have been translated into numerous languages. To many, Dr. Seuss was "the Walt Disney to art and literature" ("Introduction"). Much of his work reflects his critique of human values, and sometimes responds to social and political issues. Specifically, The Butter Battle Book, directly criticizes the nuclear arms race taken place during the Cold War. The story tells the tale of the Yooks and the Zooks who are societies that do everything completely different. The Yooks eat their bread butter-side up while
Milk Milk is an almost complete food. It consists of proteins (mainly casein), salts, fat and milk sugar, or lactose. It also contains vitamins A, C, D, certain B vitamins, and small amounts of others. Factors That May Affect The Reaction Ø The concentration of Rennin Ø
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
Pulitzer Prize winning author, Michael Moss, talked about how food industries are spending trillions of dollars on processed food which essentially caused an increase of obesity over the past couple centuries. His #1 New York best-selling investigative report, Salt, Sugar, Fat, discusses a time when he visited the Kellogg’s company headquartered at Battle Creek, Michigan. After talking to representatives from this company about their food and how there is so much salt in their branded products. The company invited Moss to test their food products that did not incorporate any salt in the ingredients and as expected, the taste was bland. From this taste test, the company showed Moss why salt was so important in their products. Salt gives
amount of ester but with water added in, which gives us a good amount of product,
Acid or base-catalyzed hydrolysis yields the component fatty acid, some examples of which are given in the following table, together with the alcohol component of the lipid. These long-chain carboxylic acids are generally referred to by their common names, which in most cases reflect their sources. Natural fatty acids may be saturated or unsaturated, and as the following data indicate, the saturated acids have higher melting points than unsaturated acids of corresponding size. The double bonds in the unsaturated compounds listed on the right are all cis (or
Fatty acids such as linoleic acid, linolenic acid and arachidonic acid are known as essential fatty acid because they cannot be synthesized in the body so must be supplied in the food. Human being lacks the ability to introduce double bonds in fatty acids beyond carbons 9 & 10. About 20 different fatty acids are synthesized from the two essential fatty acids linoleic acid and linolenic acid. Omega three fatty acid is synthesized from linolenic acid and omega six fatty acid is synthesized from linolic acid.
and the best bit of the film is that it is a mix of genre so it suits
Milk is the first food of mammals, providing all the necessary nutrients for survival and initial growth until weaning (Velten 10). It is only a small percentage of the world’s population that actually drinks milk. Most people prefer processed dairy products, such as butter, cheese and yogurt. Cow’s milk is probably the most controversial of foods. Its qualities and associated
Differentiating between fatty acids can be in two main ways: the length of free fatty acid chains and the fatty acids degree of saturation. The number of carbon atoms determine the length of fatty acid chains which often categorized as short chain fatty acids (SCFA), Medium-chain fatty acids (MCFA), Long-chain fatty acids (LCFA), and Very long chain fatty acids (VLCFA) with aliphatic tails longer than 22 carbons, while the number of double bonds between carbon atoms determine their degree of saturation. Fats can be categorized into saturated fats and unsaturated fats. Furthermore, the unsaturated fats divide into monounsaturated fats and polyunsaturated fats. Fatty acid can be saturated if there are no double bonds
Coconut oil also contains high amount of fats, almost about 90-95% and mostly saturated fats.
Food additives are substances that are added to food to enhance it; they can be both chemical and natural ("Food Additives: MedlinePlus Medical Encyclopedia"). Recently many food additives have been questioned by both the public and scientists world wide. One example of the food additives that have been studied is sodium stearoyl lactylate. It has recently been looked at due to indications that it might be unsafe for consumption. In this essay a couple main points and questions will be explained; what is sodium stearoyl lactylate, what are its effects both positive and negative, what are some indirect effects SSL has on society, is it ethical to use, and if sodium stearoyl lactylate safe for human consumption.
Milk is a common drink at any time of the day, and undeniably one of the most popular. Milk does not come in just a liquid form, it is also included in many different foods. When asked about milk most people will say it is good for your bones, supplies calcium, and comes from a cow. Although milk does give the body calcium which allows less to be absorbed from the bones, pasteurization takes out many other vitamins that could help the body (Historical). This includes thiamine, vitamin B12, and vitamin C. And actually while all milk is based on the original look of cows milk, not all milk comes from cows. Today there are five classifications of milk: Whole, 1% or 2%, fat-free, lactose free, and organic. The biggest advancement for milk has been in the lactose-free area where soybeans, coconuts, rice, and other nuts are used to create the white substance (Mattie).
...eicosapentaenoic acid), and ALA (alpha-linolenic acid) are considered to be the three main fatty acids.
Well-known product. The ------offers a brand name known internationally. Besides the company has been well known for their quality, freshness, and taste of its products.