4. Characteristics and properties of the final product

4.1 Sensory properties and composition

Butter therefore has a rather pasty consistency, but is also suitable for spreading, as it is usually spread on a surface such as bread, rusks, etc., as soon as it comes out of the fridge. In terms of color, it should be pale yellow, although this will vary according to the season and, more particularly, the dairy cows' diet, with a marked yellow note in summer due to the beta-carotene content of fresh grass, and a whiter hue in winter. In terms of flavor, quality butter is characterized by an aromatic note of hazelnut taste. When used hot, for cooking, new, specific and inimitable aromatic notes appear. These are due to the formation of compounds such as delta-lactones characteristic of pastries, sauces, etc. In nutritional terms, butter is...