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• BUTTER
• DESCRIPTION AND REFERENCES
• NUTRITIONAL INFORMATION
• IMAGES AND LOGISTICAL INFO.

BUTTER

Butter is obtained from the fat content of milk. It is a highly calorific product due to its high fat content, which also provides important quantities of vitamins A and D.

What is butter?

Butter is a product obtained from milk through mechanical procedures or through beating pasteurised cream.  The term "butter" is simply a designation given to the product created from milk or cream and originating from cow's milk.

Amongst its principal characteristics of note are its solid and homogenous consistency at room temperature, a more or less pronounced yellow colour, and characteristic flavour and aroma.

How is butter made?

Various stages are involved in making butter:

- In the first place, the cream is separated from the milk (skimmed), which can be done by either resting the milk for several hours, or with the help of specifically designed skimming machines.

- Thereafter the cream is converted into butter through a series of operations which consist in the pasteurisation of the cream, deodorisation of same in order to eliminate compounds with bad smells, its subsequent refrigeration and maturation.

- The maturation of the cream is the last step in the preparation of the cream in order to convert it into butter and one of the key phases.  During this stage, the cream, which did not have any aroma after the proceeses it had been subjected to, is innoculated with lactic bacteria which will produce lactic acid and aromatizing compounds, such as diacetyl, responsible in large measure for its characteristic aroma and flavour.

The flavour, aroma and quality of the butter depends on a series of factors such as the type of animal the cream comes from, its lactation period, its state of health but, in addition, the maturation process bears an influence, in which the micro-organisms develop the characteristic aroma of the product.

During maturation the cream is acidified and aromatised so that, once mature, it can be whipped, a fundamental stage in the manufacturing process, which will convert the cream into butter.

When the cream is whipped vigorously and for the appropriate length of time, its separation into two phases takes place:

   • A solid, consistent phase which is called butter and is made up of the condensation of the fat globules
   • Another liquid phase, called the butter whey or churn and is a refreshing drink consumed in a number of countries     (buttermilk).

- Once the butter has been obtained, it is washed and shaped prior to the packaging of the product.  Butter must be packaged immediately after its manufacture to avoid possible splitting or any alterations.

Types of butter

There are different types of butter which receive their denomination depending on various criteria.

By origin. The denomination of butter is given to the product obtained from cow's milk or cream, but butter can also be obtained from other animal species such as sheep, goat or buffalo.  In this case, reference will be made to the species of origin in the butter name.  Sheep or goat's butter is a light colour and has a higher fat content than cow's butter.

By manufacturing process. Butter from sweet cream is produced from fresh mature cream without acidifying, while butter from acidified cream is obtained from cream that has been subjected to maturation with acidification.

Whipped butter is that which is infused with air during its manufacturing process, achieving an air content of 30 per cent.  This facilitates its spreading capacity, being a lighter butter, which softens better than ordinary butter.

By composition. Of note are:
    • Light or low calorie butter with a fat content below normal, with values of between 41 and 65 g/100 g.
    • Butter with non-dairy ingredients added, for example, garlic, aromatic herbs, etc.
    • Butter without salt or salted butter, to which sodium chloride (common salt) is added during its manufacture.

A highly energetic food product

Basically, butter is an emulsion of water in fat content.  The essential and greatest component is fat (80 to 85%), in turn responsible for its high calorific content (750 calories per 100 grams or even more).

This is why its consumption should be limited in those following a slimming diet due to excess weight or obesity, at the same time that it can represent an adequate provision of energy (always in reasonable quantities) for those who carry out intense physical labour, sport, or for children and adolescents who are still growing.

It consists of fat rich in saturated fatty acids, saturated fat (approximately 60%) and cholesterol. Due to the potential involvement of both types of fat in the increase of blood cholesterol and the subsequent risk of suffering from cardiovascular and cerebrovascular disease, its moderate consumption is recommended.

The fatty acids from milk give butter part of that typical flavour and aroma and some, like lauric acid and myristic acid, facilitate its spreadability and unctuousity.

Amongst its fatty acids, of note is the presence of butyric acid, which is only found in milk and which is easily altered in the event of rancidification provoking a characteristic bitter and tangy taste.

Proteins and carbohydrates are present in small quantities, below 1%.  The rest is water, with a maximum content of 16%, within which the proteins, carbohydrates (lactose), lactic acid, mineral salts and group B vitamins (in small quantity) are all dissolved.

Butter is a good source of liposoluble vitamins (A, D) which, as such, are found within the fat. The vitamin content depends on the diet of the animal and the season of the year, particularly in the case of vitamin A.  In summer, for example, butter is richer in vitamin A than in the winter.

Its mineral content is very scarce. Amongst its minerals of note is calcium, although its content is much lower than that in milk and other dairy derivates.

Use in cooking

Butter is a widely used food product in many countries.  The ease with which it softens and spreads, as well as its delicate flavour and aroma, favour and widen its culinary usage.

From the traditional breakfast toast and butter, to sauces seasoned with aromatic herbs which accompany dishes with the most varied ingredients, butter shows great versatility.

It is much used in pastry-making, being as it is one of the most widely used ingredients in the baking of pastries, cakes, etc. However, butter is not appropriate for cooking at high temperatures.

It can be melted at low temperature and used to lightly sauté food, thereby enriching the food with its flavour and nutritional value, but it should never be used for frying, nor going above 90ºC, as it burns and gives way to substances with an unpleasant taste and smell (acrolein), which can also be toxic.

Useful tips

The ideal conservation conditions must be observed in order to preserve its sensory qualities and its nutritional value.

Due to its fatty nature, butter can become easily altered if the conservation conditions are not appropriate.  The main alterations are those caused by rancidification and the oxidation of the fat.

Rancidification is produced by the presence of damaging bacteria and funghi which lead to unpleasant tastes and smells, bitter and tangy, the characteristic "rancid" taste.   Oxidation is caused by the action of oxygen from the air on the fat, favoured by high temperatures and exposure to light.

The end result is the modification of its sensorial qualities (aroma, taste, etc), as well as a reduction in its nutritional value and the appearance of potentially toxic compounds, in extreme cases of alteration.

To avoid potential alterations and to fully enjoy the qualities of this food, a series of recommendations should be borne in mind:

- Once the container is open, the product should have a compact appearance with a more or less intense yellow colour.
- It must be kept in the fridge.  It should ideally be kept at temperatures of between 0ºC and 5ºC. The maximum storage temperature should not exceed 10ºC.
- It should be kept away from direct sunlight or strong artificial light, and away from any sources of heat.  Its refrigeration and sheltering from the light can guarantee the product for one to two months.
- It is advisable to cover the container after consumption and keep it in a reserved area of the fridge, away from strange smells that other foods may transmit, as it will absorb them easily.

GREAT FLAVOUR BUTTER

It is a dairy product (82% Fat Content), obtained from whipping cream. Due to its composition it has  a high energetic value and is naturally very rich in liposoluble vitamins such as  A, D and E. Traditionally, it is the product of choice for breakfasts and snacks, although its use in other culinary dishes, such as meats or fish (stews or roasts), purees, etc, is increasingly common.  Butter is always obtained from pasteurised milk or cream, and therefore the destruction of pathogen micro-organisms is always guaranteed, but it must be kept refrigerated (between 0 and 5c) and adequately protected so that it does not absorb smells and/or flavours from other foods. It is also advisable to take it out of the fridge at least 30 minutes prior to consumption, in order to improve its unctuosity.

PULEVA Butter. Easy to spread.

For those who like to enjoy traditional butter to the maximum. Authentic butter, easy to spread and with 82% fat content. It also provides you with high energetic value, lactic ferments which give it all its flavour and all the benefits of vitamins A, D and E, fundamental for your body.

PULEVA Butter - Light

For those who like to look after their figures without renouncing flavour. A butter which is easy to spread and with less than half the calories. Ideal if you like the taste of butter, but without forgetting your figure and with the nutritional provision of vitamin A. Easy to digest due to its lower fat content. With all the security of the tub container.

PULEVA with Extra Virgin Olive Oil

For the lovers of a healthy, Mediterranean diet.  The only butter with 20% extra virgin olive oil and half the fat content. Without doubt, the most beneficial for the organism, as it combines the antioxidant benefits of extra virgin olive oil with a natural food product such as butter.  And, of course, in a convenient and practical tub container.

REFERENCES

Great Flavour Butter Pack with Salt: 250 gr. , 500 gr. and 1000 gr.

Great Flavour Butter Pack without Salt: 15 gr., 250 gr., 500 gr. and 1000 gr.

Great Flavour Butter without Salt mini-pats: 8.30 gr. and 11 gr.

Great Flavour Spreadable Butter 200 gr

Great Flavour Spreadable Butter with Olive Oil 200 gr.

Great Flavour Spreadable Butter Light 200 gr

Nutritional Information
PULEVA Butter with Salt	PULEVA Butter without Salt
PULEVA Spreadable Butter Tub	PULEVA Light Butter Tub

PULEVA Butter with Salt

PULEVA Butter with Salt
Energy		x 100 ml product
Energetic value
	kcal	745
	kJ	3065
Average analysis		x 100 ml product
Proteins	g	0,7
Carbohydrates	g	1,1
Fats	g	80,0
Vitamins		x 100 ml product
Vitamin A	µg	590 (74% RDA)
Vitamin D	µg	1,2 (25% RDA)
*RDA: Recommended Daily Allowance

PULEVA Butter without Salt

PULEVA Butter without Salt
Energy		x 100 ml product
Energetic value
	kcal	745
	kJ	3065
Average analysis		x 100 ml product
Proteins	g	0,7
Carbohydrates	g	1,1
Fats	g	82,0
Vitamins		x 100 ml product
Vitamin A	µg	590 (74% RDA)
Vitamin D	µg	1,2 (25% RDA)
*RDA: Recommended Daily Allowance

PULEVA Spreadable Butter Tub

PULEVA Spreadable Butter Tub
Energy		x 100 ml product
Energetic value
	kcal	745
	kJ	3065
Average analysis		x 100 ml product
Proteins	g	0,7
Carbohydrates	g	1,1
Fats	g	82,0
Vitamins		x 100 ml product
Vitamin A	µg	590 (74% RDA)
Vitamin D	µg	1,2 (25% RDA)
*RDA: Recommended Daily Allowance

PULEVA Light Butter Tub

PULEVA Light Butter Tub
Energy		x 100 ml product
Energetic value
	kcal	365
	kJ	1504
Average analysis		x 100 ml product
Proteins	g	0,5
Carbohydrates	g	0,9
Fats	g	40,0
Vitamins		x 100 ml product
Vitamin A	µg	500 (62% RDA)
Vitamin E	µg	1,7 (17% RDA)
*RDA: Recommended Daily Allowance