Butter is a very valuable food because it supplies body with a lot of vitamin A. Except vitamin A it contains fat-soluble vitamins D, E, K, F and it is a source of essential fatty acids. Butter is easily digestible and suitable for direct consumption and fodd preparation. It has a pleasant flavor, aroma and coloring.
Curd is a dairy product with cream flavor, usually white color. It contains large amounts of protein. Its advantage is low in energy and high nutritional value and a large amount of vitamins.
Cream is a high fat milk product. The cream may be intended for direct consumption or is a raw material for the manufacture of butter or other products. Cream is the part of the milk that contains the most fat and clots on its surface. It is obtained by collecting or centrifuging.
Cheese is a dairy product that contains milk protein, fats and other milk ingredients. The cheese is produced by precipitating milk with rennet or lactic acid. Milk of cow, sheep, goat or milk of other mammals is used. The cheese is used raw, cooked, baked, smoked and greased, eaten alone or with various side dishes.
Milk powder is a milk product made from milk with draining off water . The advantage of milk powder is its long shelf life and easy storage. It is often used for the production of infant formula, sweets, chocolate, different kinds of bread and other.