Difference between revisions of "Butter"
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* ''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 | * ''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 | ||
Revision as of 13:17, 29 April 2016
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