Butter

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

Authority

• 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