Cons oil. Poor quality oil is associated with the violation of production technology and storage co

Dietary fats (see TS) play an important role in the diet - they are a source of energy, suppliers of biologically active all india distillers association compounds (polyunsaturated fatty acids, vitamins A, D, E, carotenoids, phospholipids, sterols), improve the taste of food when added to ready meals and at while cooking food.
The most common types of dietary fat: 1) milk - butter, 2) rendered animal - lamb, beef, pork, etc. 3) oils - sunflower, corn, olive, etc. 4) margarine all india distillers association - margarine, cooking, pastry, bakery fats, 5 ) mayonnaise.
Butter. Depending on the composition and characteristics of the technology of distinction: creamy, amateur, peasant, sandwiches with fillings (chocolate, fruit), ghee, diet (milk fat of the oils replaced all india distillers association to increase the PUFA content).
Butter is obtained by skolochennya cream 20-45% fat or by converting vysokozhirnye cream (88% fat) in special forming. The latter method eliminates manual operations, so has advantages in sanitary terms. Oil obtained in this way, the nutritional value (see TS) is closer to the original milk fat. In dairying cream pasteurization is carried out at a temperature of 85-90 C for 10 min. By peretoplyuvannya butter all india distillers association ghee prepared containing 98% fat.
100g butter contains 82.5 g fat, 0.5 g protein, 0.8 g carbohydrates (lactose), 748 calories, saturated and monounsaturated dominated (mainly oleic) fatty acids (see TS), which are respectively 64 and 35% of the total fatty acids. PUFA accounted for about 1%. 100 g of butter contains 190 mg of cholesterol. Butter is rich in vitamins (see TS) A and D, carotenoids, contains all india distillers association vitamin E oil Summer Winter richer in vitamins.
Butter is a water-in-oil emulsion. In water containing a small amount of soluble substances of milk - lactose, minerals, riboflavin and more. As butter a little sodium, so let unsalted and salted butter. In a salt containing 1.5% sodium all india distillers association chloride, according to him high in sodium.
Butter is easily digested and absorbed, due to a low melting point (28-32 C) and the peculiarities of its structure. It is an indispensable product in children and therapeutic feeding (see TS).
Today, in many countries, increased production and consumption of butter with low fat (45-60%). all india distillers association Ukraine also produce oil with a low content of milk fat - the peasant and sandwiches. 100 g butter sandwich and peasant respectively 72.5 and 61.5 g fat, 0.8 and 2.5 g protein, 1.3 g carbohydrates and 1.7, 661 and 566 kcal. These oils are compared with creamy, contain less fat and cholesterol respectively, they lower the energy value (see TS). Peasant and butter sandwiches contain less fat-soluble vitamins, but more protein, lactose, minerals, riboflavin. Due to the high content of liquid all india distillers association butter sandwich unsuitable for frying and it is used only for filling sandwiches and ready meals.
Cons oil. Poor quality oil is associated with the violation of production technology and storage conditions. The main changes that occur in oil during storage caused by increased oxidative processes and the development of microorganisms. Oil is sensitive to heat, sunlight, oxygen and humidity. all india distillers association
Frequently defects butter - Prohirklist (see TS), clogging (see TS) and Stafa (see TS). Bitter taste and smell of rancid oil caused by the accumulation of fat degradation all india distillers association products (peroxides, aldehydes, ketones). In rancid oil reduced the content of essential all india distillers association acids and vitamins, all india distillers association and fat decomposition products adversely affect the digestive tract and metabolism (see TS). Clogging due to oxidation of oleic acid dioksystearynovu under the influence of which oil becomes white in color and taste stale fat. Stafa (edge) - a change in the surface layer of oil over its surface drying and decomposition of protein and fat, so that there are intense yellow color and sour taste. In the oil with acidity due to the decomposition of lecithin and the formation of trimethylamine appears flavor fish. A bitter taste caused by the transfer of oil of bitter substances from food (wormwood, wild onions, etc.). Cheese and putrefactive wounds are the result of oil pollution of some microorganisms that cause decomposition of protein.
Shelf butter depends on its type and temperature conditions. In the distribution refrigerator shelf oil in monoliths at a temperature of -12 to -30 C ranges from 2 to 15 months. In the distribution network shelf butter if cold to 10 days; butter melted in the presence of the cold - 15 days without refrigeration - 5 days.
Rendered animal fats. The main types of rendered animal fats: beef, mutton, pork, bone, prefab. They reach from animal raw materials (bacon, all india distillers association sa