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Enzyme Modified Butter

Butter Curls
Butter Curls
David Masters
Butter is a dairy product commonly extracted from cow's milk. To extract this ingredient, the churning of fresh or fermented milk is carried out. Milk obtained from other mammals like goats, yaks, sheep, and buffaloes can also be used for butter extraction. To increase the longevity and shelf life of butter some salts and preservatives are often added. This ingredient is generally pale yellow in color.
Enzymes are the workhorses of the cell which affect chemical reactions such as breaking down food in the intestines for digestion or processing sugar to create energy. Often called protein or genetic engineering, enzyme modification involves changing the structure of the genes. For example, an unripened cheese can be flavored and ripened by an enzyme. Enzyme modification is involved in genetically engineered foods.
Uses
Butter is used in multiple ways such as cooking, as a spread on bread slices, as a condiment etc. If butter is wrapped and refrigerated, the chances of rancidity are much less and can be used fresh, even after several months.
Health Benefits
Butter is rich in vital fat soluble vitamins like A, D, E and K. Vitamin A present in butter can be easily absorbed by the body. The presence of lauric acid makes it effective in curing various fungal infections. It is rich in antioxidants which are required for the general health of the body. The mineral selenium is present in large amounts within butter. The increase in the plasma levels of triacylglycerols is lowered considerably after its consumption.
Health Concerns
Generally no major health concerns are associated with butter but it should be avoided by people suffering from milk allergies as it is rich in allergy inducing proteins.

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Comments about Enzyme Modified Butter


Dye Diet
ENZYME MODIFICATION HAS NOTHING TO DO WITH GENETIC ENGINEERING. Shame. Go back to school.
Friday, April 12, 2013 | Reply
Dye Diet
ENZYME MODIFICATION HAS NOTHING TO DO WITH GENETIC ENGINEERING. Shame. Go back to school.
Friday, April 12, 2013 | Reply
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