Butter

In the West, the butter is a fatty food extracted from cow's milk, but it also makes butter from the milk of zebu or particular Yak in the Himalayas.As the men began to domesticate cows around 3500 years before Jesus Christ, they were able to remove the cream from the milk to make butter. In France, it was not until the seventeenth century that the use of butter in the kitchen spread, as other sources of fat existed as lard, lard or oil. However, this commodity was expensive to buy, so Napoleon III favored the discovery of a body fat of the same consistency as butter, but of different composition and cheaper: margarine.
Making butter as we know it is done in several steps. First, it leaves slightly fermented cream milk for two days. After maturation, churning butter separates buttermilk butter is then mixed and rinsed with fresh water. At this time of manufacture can be salted butter for half butter / salt or salty or leave nature to get a sweet butter. Finally, it remains to condition the butter before refrigerating.

However, to be called a "butter" product obtained must contain at least 84% fat and 16% water. Thus, there are farmers butters produced on the farm, dairy butters made from plants or dairies from raw cream and butter made from pasteurized plants from pasteurized cream. It is interesting that for 1kg of butter cream must collect 20 liters of milk.Usually eaten raw butter on slices of bread. But it also serves as a fat for cooking especially in the north of France where we cook butter more easily than in the south where they cook in oil. However, the cooked butter is less digestible than raw butter and heated to over 130 degrees in a pan and smoke it becomes toxic. Butter is still a basic ingredient for making pasta pie, many pastries and sauces.

This fat is very refined energy since it contains 730 calories per 100g. In addition, its fats are mostly saturated and butter is rich in cholesterol. This is why excessive consumption of butter may lead to excessive weight gain and predispose to cardiovascular disease. Nevertheless, it must be remembered that the lipids are essential to a balanced diet and the butter has a new type of fat, conjugated fatty acids, which are assigned antioxidant and anticancer activity. In addition, the butter has the advantage of being rich in vitamin A, vitamin D and vitamin E. 
One may wonder whether it is better to eat butter or margarine consisting of vegetable fat and oil, milk and water. But it seems that the two products with advantages and drawbacks: the solution is to vary the sources of fat.France is the leading consumer of butter in the world with an average consumption of about 29kg per person per year. Moreover, many popular expressions reflect the importance of this commodity in our daily lives. Among them we find: "put the butter in the spinach", "it goes like butter", "feathering his own nest," or "you can not have your cake and eat it."