Butter

Various kinds of butter

Obtained starting from the Milk, butter concentrates its fat contents. It is defined in the regular manner like comprising at least 82% of fat contents and with the more water 16%.

One distinguishes butter salted (it contains more than salt 3%), butter slightly salted cream-cheese (between 0,5 and 3% of salt), and butters it soft (content minimum salt). Butter " cru" obtained exclusively starting from not pasteurized believed cream is fragile and does not preserve itself a long time, it is the butter richest in taste.

Milk contains more than 500 different Fatty-acids. Associated with the Glycerol, they form Triglycéride S which constitute the fat contents. Very many, the fat contents of milk have a behavior varied compared to the cold, property which one uses to sort them. One obtains butters more or less solid S (tartinable) with low Température. One thus finds, under the denomination of butter , of the more elaborate products and pasting itself better while leaving the refrigerator.

The color and the texture of butter depend on the food of the Vache S. If they are nourished with the hay, butter is yellow pale and rather hard. The be, when the cows eat Herbe, butter is coloured more thanks to the Pigment S (β-carotene and Chlorophylle) contained in grass and more slackness.

Manufacture

Butter is obtained by beating the cream drawn from the Lait. The operation is often carried out after maturation (light Fermentation) of the cream. The churning of the not-cooled cream (to beat cold cream makes whipped Crème) gathers the fat contents droplets in suspension. Butter separates then from the Babeurre. It is then mixed during a rinsing with fresh water, to improve the conservation by evacuating as many Babeurre that possible.

Butter can then be salted before being cooled and conditioned.

Use

Cold, butter Marie well with the Bread, from where its use in Slice of bread S. butter melting at a temperature close to 30°C whereas the temperature of the human body is of 37°C, one can thus say that it “melts in the mouth”.

A knob of butter (as any fat contents) left melt on mets heat makes it possible to raise the Goût of it.

Butter is also used as fat contents for the Cuisson of food with the frying pan. Cooking “with butter” is traditionally widespread in the northern part of France, in opposition to the southern part of France which cooks “with oil”

But cooked butter is less digeste that believed butter. The Température criticizes butter is of 130°C. Beyond 130°C, it is formed toxic compounds and butter smokes. Butter is thus not, unless clarifying it, the fat contents the most adapted for cooking.

Composition

Butter is a emulsion of water 16% in fat contents 82%. With 750 kcal for 100 G, it is very heating. Butter is rich in saturated fatty-acids which increase the rate of Cholestérol. The fatty-acids contained in butter are divided into 67% from saturated fatty-acids, 30% of fatty-acids mono-unsaturates and 3% of fatty-acids poly-unsaturates. Moreover, butter contains Cholestérol. Butter has a bad reputation because of its action on the cholesterol level, and its consumption decreased with the profit of the oils and the Margarine S, quite as heating but richer in fatty-acids poly-unsaturates. However butter is disadvised only for the people having cholesterol problems.

Butter is a very good source of Vitamine has. It also contains Vitamine D and Vitamine E.

Conservation

Butter has one limited shelf life. It is sensitive to the reaction of Oxydation by the Oxygène of the Air which degrades its components. Oxidation is even faster under the effect of the rays Ultraviolet S or the Chaleur. Butter is then rancid, it is characterized by a Goût and an odor unpleasant except for certain civilizations as to the Tibet where one adds it to the the. To limit the Rancidity, butter must thus be preserved at the refrigerator in a closed packing, safe from the air and Lumière.

The salted butter and it slightly salted butter are preserved longer than soft butter thanks to the presence of the salt, preserving natural.

Reaction:

2C₄H₈O + O₂ gives 2C₄H₈O₂

or the Butanal (CH3-CH2-CH2-CHO) is a Aldéhyde thus of form R-CHO

and the butanoïque Acide is form R-C0OH

“Tricks”

- The salted butter contains 3% of sel.
- The slightly salted butter contains salt 1%.
- The soft butter , or not salted , does not contain any salt. In certain areas, one holds it for the clothes industry of the desserts.
- The butter of culture is not salted. One adds a bacterial culture to the cream to be churned to give him a pastoral savor.
- The butter whipped is butter which one whipped and who contains of the air: it is easier to paste.
- The tender butter or butter frigotartinable (this last expression being rather used in Belgium) is butter which one treated mechanically (triturage with zero degree) or to which one applied another process (light creaming) in order to make it easier to paste with leaving the Réfrigérateur.
- The salted butter is preserved at the temperature of the part during 2 or 3 days and at least 8 weeks with the refrigerator.
- The butter not-salted is preserved at the refrigerator up to 8 weeks.

Names of controlled origin

butter Charentes-Poitou, manufactured starting from cream produced in the departments of the area like in the Vendée. This butter is sometimes called Beurre of Charentes or Beurre Poitou-Charentes .
the butter of the Two-Sevres
the butter of Isigny

Gastronomy

Butter is a ingredient basic for much of receipts (pastes with tart, Pâtisserie S, Sauce S):

Butter clarified : butter from which one eliminated, by dissolving it with very soft fire, the solid elements (casein and small-milk) to retain only the fatty elements which support much better, and without burning, the high temperatures of cooking.
made up Butters : hot or cold, salted or sweetened sauces, containing butter added with various ingredients and intended to accompany by the grills, shellfish cooked with the court-bouillon, vegetables cooked with the vapor, on settees or crepes, such as: butter with nuts, anchovy paste, Garlic and parsley butter, butter of tarragon, butters shrimps, butters shellfish, butters lavender, butters mustard, butters paprika, butters sweet peppers, butters roquefort, butters smoked salmon, main butter of hotel, butters miller, butter ravigote, orange butter
white Beurre : shallot and vinegar reduction assembled to butter intended for the accompaniment of certain fish such as the red pike
Butter : reduction of shallots and red wine or Madeira assembled to butter intended for the accompaniment of certain meats
Butter hazel nut : butter heated until obtaining a fair color intended for the accompaniment of certain food such as fish, the fried brains and spinaches.
Brown butter sauce : butter heated until obtaining a brown color intended for the accompaniment of certain food such as the wing of line or the calf brain; at the end of the cooking it is accompanied by a feature by vinegar and capers. Unfortunately toxic on this level, this preparation is from now on prohibited in restoration

Arts

Kitchen with butter of Gilles Grangier (1963) with Bourvil and Fernandel.
Jean Dutourd, With the Good Butter , coll Folio, Paris, Gallimard, 1972 ISBN 2070362604

Curiosities

the Turn of Butter of Rouen: yellow stone turn in the shape of lump of butter built of 1485 to 1506 and whose expenses of construction were covered by the exemptions perceived on faithful the rouennais to be able to eat butter in period of Lent.

Vegetable butters

The term of butter also gets busy for fatty substances extracted from some Plante S. the vegetable butters most known are:

the Peanut butter
the Cocoa butter
the Butter shea

These edible butters are in particular used in the industry of the Chocolat.

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