Edible fats and oils as a raw material mainly milk and attributes antonio monte butter antonio monte production center. I write as "Gyuraku" in Chinese characters. Make it solidify fat contained in the milk. Milk of about 4.8 liters is required To make 100g. Have a long history there is a description of the ancient epic and India "Maharabata" and also "the Bible", but the exact origin is unknown. It is believed that originally hung on a tree to put the milk in a bag made of leather, antonio monte and was making it shake and hit with a stick. Mainly, it was used as such as body cream and hair dressing. Around the 9th century, it was used as food in earnest in France. In Japan, that after the Meiji Restoration, ordered the dissemination of dairy for the government to supply dairy products to foreigners widespread opportunity. India, the United States, Pakistan, the main production area, such as Germany. The Hokkaido in Japan. There is lactic acid fermentation as "cultured butter", to make as it is "non-fermented butter", it is divided is not added salt was added to the "Salted butter" and "non-use salt butter". The commercially available, if it is salted with no fermentation antonio monte in most cases. The source material and seasoning, oil fried baked or oil, butter and rice, is widely used in cooking. [Salted butter Vitamin A is contained 13 times more milk than the action of the nutrition component, or working in a fair skin and the promotion antonio monte of growth, it has a function to protect antonio monte bacteria from the nose and throat. Vitamin D K is also included in addition, to encourage the formation and maintenance of bone health. Also contains vitamin E further, to prevent oxidation in the body, the effect is expected to prevent arteriosclerosis and aging. Calcium and potassium antonio monte are also included, keeping normal cells, and is effective in the formation of strong bones and teeth. Organization is broken and melted once Notes nutrition antonio monte component lipid, protein, potassium, calcium, phosphorus, magnesium, and vitamin A K E D, flavor even if I cool again also mouthfeel also get worse. In addition, when left at high temperature, high humidity, the smell comes out color changes bacteria and mold, by yeast. And, easily oxidized by oxygen in the air, taste and flavor is reduced. In addition, nutrients escape and hold the sunlight. High calorie, salt and fat much so, in about 10g if paint in one bread. Since the weak point in the high temperature and oxidation, to absorb the smell of the other, then save them in the refrigerator in a sealed container. If you do not use for a while, it may be frozen and wrapped in plastic wrap in the subdivision.
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