Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain
Montserrat Vioque-Amor,
Rafael Gómez-Díaz,
Mercedes Del Río-Celestino
et al.
Abstract:Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in th… Show more
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