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Dairy Products
SALTED BUTTER
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Product Info:
Butter is essentially the fat of the milk. It is usually made from
sweet cream and is salted. However, it can also be made from
acidulated or bacteriological soured cream and salt-less (sweet)
butters are also available. Well into the 19th century butter was
still made from cream that had been allowed to stand and sour
naturally. The cream was then skimmed from the top of the milk and
poured into a wooden tub. Butter making was done by hand in butter
churns. The natural souring process is, however, a very sensitive
one and infection by foreign micro-organisms often spoiled the
result. Today's commercial butter making is a product of the
knowledge and experience gained over the years in such matters as
hygiene, bacterial acidifying and heat treatment, as well as the
rapid technical development that has led to the advanced machinery
now used. The commercial cream separator was introduced at the end
of the 19th century, the continuous churn had been commercialized by
the middle of the 20th century. |
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Nutrition Facts |
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Servings Per Container Will
depend on package size.
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Calories Per Serving 100 |
Calories from Fat 100 |
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% Daily Value* |
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Total Fat 11 g |
17% |
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Saturated Fat 8 g |
38% |
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Cholesterol 30 mg |
10% |
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Sodium 85 mg |
4% |
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Total Carbohydrate 0 g |
0% |
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Dietary Fiber 0 g |
0% |
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Sugars 0 g |
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Protein 0 g |
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Vitamin A
8 % |
Calcium 0 % |
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Vitamin C
0 % |
Iron 0 % |
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Percent Daily Values are based on a 2,000 calorie
diet. Your daily values may be higher or lower
depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less than |
65g |
80g |
| Sat Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2400mg |
2400mg |
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Total Carbohydrate |
300g |
375g |
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Dietary Fiber |
25g |
30g |
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Please feel free to
for quotations and offers.
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International
Organizations
*******
Useful Links
OECD
FAO
WTO
World
Bank
IMF
Eurostat
The European Union's
Publications Office
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