Elaboración de mantequilla

Butter is the fat emulsion, water and milk solids, obtained as a result of mixing, kneading and washing the clusters of fat globules, which are formed by churning cream milk or cream and is suitable for human consumption, with or without biological maturation produced by specific lactic bacteria. Not to be confused with shortening that is nothing more than vegetable oil solidified after being subjected to a hydrogenation process. This is used to make margarine and can be harmful if it contains large proportion of trans fatty acids. Its yellow color is due to the presence of beta-carotene. Al fatty product derived exclusively from milk and / or milk products obtained mainly in the form of emulsion of water in oil is understood.