Natural Cow Milk Butter 82 %

our butter must contain at least 80% fat. Maximum 16% moisture content, content protein maximum 1% and MSNF (Non-Fat Milk Solids) not more than 2%. Nutritional value of butter depends a lot on the fat content and vitamins which fat soluble. Butter is a source of vitamin A which is very good and is a high-energy foods (7-9 calories / g), does not contain lactose and minerals and low in protein (Saleh, 2004). The texture butter is very soft at room temperature, fragrant milk, easy to melt in warm temperatures.