4. Butter qualities and defects

4.1 Nutritional qualities

Fats, and butter in particular, provide energy that can be stored in the form of reserves that the body can draw on outside of mealtimes, or even when calorie intake drops.

Milk fat is in the form of micrometric droplets. Since it is already in the state of a fine emulsion, the mobilization of bile salts for its dispersion, prior to enzymatic attack, is minimized and consequently its digestion is rapid. Short-chain fatty acids, i.e. those with a low number of carbon atoms, are more abundant than other...