Research Paper On Butter For Milk

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BUTTER FOR BETTER HEALTH – AN AYURVEDIC VIEW ABSTRACT –Butter is one of the popular diary products, made out of milk. Butter is known as ‘Navaneeta’ in Sanskrit. Different types of butter are explained in Ayurveda treatises made from different types of milk with different benefits. Butter is composed of milk fat. Ayurveda emphasizes on health benefits of different butter made out of different milk. For example – butter extracted from milk of the female ass imparts strength, stimulates digestive fire and helps to overcome urinary disorders. The method of preparation of butter is same all the time, but milk is different and property is different. This paper is to showcase the different properties of different butter made out of different …show more content…

The cream can be either supplied by a fluid milk dairy or separated from whole milk by the butter manufacturer. The cream should be sweet (pH greater than 6.6), not rancid, not oxidized, and free from off flavours. The cream is pasteurized at a temperature of 95°C or more to destroy enzymes and micro-organisms. Cream is agitated, and eventually butter granules form, grow larger, and coalesce. In the end, a semisolid mass of butter and the liquid buttermilk will be left. Salt is used to improve the flavour and the shelf-life, as it acts as a preservative. Further, the butter is worked to improve its consistency. Chart 1 – Preparation of Butter Nutritional Value of Butter As butter is essentially just the milk fat, it contains only traces of lactose, so moderate consumption of butter is not a problem for lactose intolerant people. People with milk allergies may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions. Whole milk, butter and cream have high levels of saturated fat. Butter is a good source of Vitamin A. Table 2 – Nutritional value of unsalted butter Butter, unsalted Nutritional value per 100 g (3.5 oz) Energy 2,999 kJ (717 kcal) Carbohydrates 0 g …show more content…

Butter is the transformed product of milk. So naturally all the nutrient properties present in milk transfer to butter after its formation. According to the place, the availability of milk will differ. In some place cows will be more in number and in some sheep will be. So each type of butter is having its own importance. The properties which are explained by the great sages are also proven by modern scientists. Butter contains many nutrients that protect against heart disease including vitamins A, D, K2, and E, lecithin, iodine and selenium. A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine. The short- and medium-chain fatty acids in butter have strong anti-tumour effects. Conjugated linoleic acid (CLA) in butter from grass-fed cows also gives excellent protection against cancer. The Wulzen or "anti-stiffness" factor in raw butter and also Vitamin K2 in grass-fed butter, protect against calcification of the joints as well as hardening of the arteries, cataracts and calcification of the pineal gland. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive. Vitamins A, D and K2 in butter are essential for the proper absorption of calcium and phosphorus and hence necessary for strong bones and teeth. Butter is a good source of iodine, in a highly absorbable form.

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