[Contribution to the knowledge of the composition of Swiss butter]
1998
Sieber, R. | Badertscher, R. | Buetikofer, U. | Collomb, M. | Eyer, H. | Nick, B. (Eidg. Forschungsanstalt fuer Milchwirtschaft (FAM), Liebefeld (Switzerland))
During a study on the composition of different types of butter available on the Swiss market (quality butter, cheese factory butter, cooking butters, low fat butter), the contents of protein, fat, lactose, vitamins A, E. B1, B2 and B6, mineral salts, trace elements and fatty acids were determined. The butter products showed low variation of its contents, with one exception; vitamin E is significantly lower in winter. Furthermore, significant differences in milk fat composition have been registered. Whereas the unsaturated fatty acid content increases by more than a quarter during the green feeding period, the saturated fatty acid content decreases during the same period. In general, butter fat consists of 60% of saturated fatty acids, 35% of monounsaturated fatty acids and less than 5 % of polyunsaturated fatty acids.
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