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

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