Butter

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Description

A semisolid mixture of long chain hydrocarbon fatty acids extracted from the milk of any bovine, such as Bos taurus. Butterfats primarily contain the following fatty acids (average %): oleic acid (26.7), palmitic acid (29.0), stearic acid (9.2), linoleic acid (3.6) and myristic acid (11.1) (CRC Handbook 1980).

Synonyms and Related Terms

butterfat; butter fat

Other Properties

Iodine value = 36.1 Saponification value = 227

Melting Point 32.2
Density 0.86-0.87
Refractive Index 1.4548

Sources Checked for Data in Record

  • CRC Handbook of Chemistry and Physics, Robert Weast (ed.), CRC Press, Boca Raton, Florida, v. 61, 1980 Comment: density=0.86-0.87; ref. index=1.406