Sometimes, in the manufacture of ghee, the mass fraction of fat is specially increased in it. But there are practically no other components, especially biologically active substances.
In addition to fats, butter also contains many proteins and carbohydrates that are inherent in milk. Many amino acids essential for the human body are also found in butter. At the same time, the composition of proteins and carbohydrates in it is much lower than in milk or, say, cottage cheese. After all, the cream from which butter is made is fats that float to the surface of the milk when it stands. And the bulk of the proteins remains evenly distributed in the milk.
In addition, butter, the composition of which contains a certain amount of vitamins, is good for the body. The number and quantity of vitamins varies greatly depending on the season. For example, the same vitamin D, known as a growth factor and essential for children, is almost four times higher in summer oil than in winter oil. And there is almost no carotene, which is very useful for eyesight, in winter oil …
And from mineral substances, oil contains many necessary for a person. Various phosphates, calcium and magnesium compounds, and even elements such as manganese and zinc, which are necessary for the normal functioning of the endocrine system – all of them are present here.
But also not the most useful components are included in this fatty dairy product. For example, cholesterol, which is the scourge of everyone who suffers from cardiovascular diseases. And industrial, not homemade oil is often a rich source of various additives, flavors, dyes and other chemicals. This, of course, reduces the quality of butter as a food product.
Oil quality
In order to understand some of the intricacies of the constant struggle of consumers for the quality of butter, it is worth understanding the classification of its different types. The oil is divided into types depending on the fat content in it.
