1. The fat content of butter is about 80 percent.
2. 100 grams of butter contain 770 kilocalories. Margarine provides about 700 kilocalories a little less energy.
3. Butter contains a lot of cholesterol, about 220 milligrams per 100 grams of butter. Therefore butter was once considered especially unhealthy, because cholesterol is a strong risk factor for cardiovascular disease. Today we know that the cholesterol blood lipid levels increased from the diet in healthy people only slightly. However, anyone who suffers from a lipid metabolism disorder, should pay attention to low-fat diets.
4. Vitamin A, E, D and K are included in butter by nature. The vitamins are known to have an antioxidative effect, that is to protect the cells.
5. To produce a pound of butter eleven liters of milk are needed.
6. In the industrial production of pasteurized cream is used. Depending on butter places lactic acid bacteria are added. After a short maturation of the cream is churned with a machine such as a drum washing machine works similarly. The rapid spin the cream separated into buttermilk and butter.
7. The three most common types of butter in Germany are: butter (from ungesäurtem cream without the addition of lactic acid bacteria), mildly soured butter (after the cream has matured, lactic acid bacteria happen) and sour cream butter (in this recipe come the lactic acid bacteria already in the cream, before maturation).Butter can also be prepared itself: Propose a cup of cream with an electric mixer at the highest level. First, the cream until stiff (whipped cream), then flakes Butterklümpchen and buttermilk remains. The whole strain and take the pieces of butter from the screen, together briefly and then knead well in ice water.
