Daily Archives: April 25, 2016

Vegetable Spreads Versus Butter

Posted on April 25, 2016 by Robert Barrington

Butter is made by churning milk. In this process the milk fat is agitated and this causes a change in the physical composition of the milk. Milk is an emulsion whereby the fat molecules are suspended in the watery medium … Continue reading →

Posted in Butter, Cholesterol, Hydrogenated Vegetable Oil, Sterols and Stanols, Trans Fatty Acids, Vegetable Oils | Comments Off on Vegetable Spreads Versus Butter