Difference between revisions of "Butter"
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butterfat; butter fat | butterfat; butter fat | ||
| − | == | + | ==Physical and Chemical Properties== |
| − | Iodine value = 36.1 Saponification value = 227 | + | * Iodine value = 36.1 |
| + | * Saponification value = 227 | ||
| + | * Melting Point = 32.2 C | ||
| + | * Density = 0.86-0.87 g/ml | ||
| + | * Refractive Index = 1.4548 | ||
| − | + | ==Resources and Citations== | |
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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 | ||
Latest revision as of 12:23, 11 May 2022
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
Physical and Chemical Properties
- Iodine value = 36.1
- Saponification value = 227
- Melting Point = 32.2 C
- Density = 0.86-0.87 g/ml
- Refractive Index = 1.4548
Resources and Citations
- 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