Butter consumption

A USDA report indicates that between 1967 and 1988, butter consumption remained stable at 2 kg per capita, margarine dropped from 5.1 to 4.7 kg, and measured total fat intake per day dropped from 84.6 to 73.3 g (14). This study also projects that the reduced consumption of tropical oils is only temporary and will return to former use levels, possibly even higher. One reason for this projected rise in tropical oil consumption is the knowledge of the beneficial effects of medium-chain length acids high in lauric oils. There is a keen interest in omega-3 fatty acids, as well as linoleic acid, contained in fish oils. 

Jiang, R. et al., Nut and peanut butter consumption and risk of type 2 diabetes in women, JAMA, 288, 2554, 2002. 

Department of Health (Ireland) Report, 1991) and social (more sedentary lifestyle, breakdown in traditional meal patterns, decline in the level of home cooking, wider choice of foods, decrease in bread consumption, and increased use of refrigerators, which highlighted the poor spread-ability of butter) factors, have contributed to the decline in butter consumption. The development of spreads has been the response by food manufacturers to these market forces. 

Between 1977 and 1987, there was an overall decline in the per capita consumption of butter of 16% in 14 European countries, a similar trend was noted in the United States. By 1993, the per capita butter consumption increased in the United States. Price is a strong purchase determinant, and the price of butter has significantly decreased in the United States due to USDA price support policy shifts (89). 

Milk has been a source for food for humans since the beginning of recorded history. Although the use of fresh milk has increased with economic development, the majority of consumption occurs after milk has been heated, processed, or made into butter. The milk industry became a commercial enterprise when methods for preservation of fluid milk were introduced. The successful evolution of the dairy industry from small to large units of production, ie, the farm to the dairy plant, depended on sanitation of animals, products, and equipment cooling faciUties health standards for animals and workers transportation systems constmction materials for process machinery and product containers pasteurization and sterilization methods containers for distribution and refrigeration for products in stores and homes. 

Nearly half of the U.S. domestic food consumption of peanuts in 1993 was as peanut butter salted peanuts, at 27.3%, and peanut candy, at 23.9% made up the other half (137). Although the per capita domestic peanut consumption in the United States has increased steadily, the consumption in recent years has not kept pace with production. Domestic food use of peanuts has been confined almost entirely to roasted peanuts. A number of investigations and developmental efforts are being made to extend the use of nonroasted peanut products such as flour and meal flakes. As of the mid-1990s, market outlets for these latter products are neither sizable nor firmly established. The food-use patterns emphasize the uniqueness and demand for products having a distinct roasted-peanut flavor. The development of the desired flavor as well as the storage stability of such flavor in peanut-food products are therefore important. 

In flavor formulations, vanillin is used widely either as a sweetener or as a flavor enhancer, not only in imitation vanilla flavor, but also in butter, chocolate, and aU. types of fmit flavors, root beer, cream soda, etc. It is widely acceptable at different concentrations 50—1000 ppm is quite normal in these types of finished products. Concentrations up to 20,000 ppm, ie, one part in fifty parts of finished goods, are also used for direct consumption such as toppings and icings. Ice cream and chocolate are among the largest outlets for vanillin in the food and confectionery industries, and their consumption is many times greater than that of the perfume and fragrance industry. 

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

In 1990, 74% of all cocoa produced was exported.21 This figure does not include semi-processed cocoa products, including cocoa paste, cocoa butter, cocoa powder, and chocolate. However, it demonstrates that cocoa is not a crop of domestic consumption within the major producing nations. Similarly to coffee, cocoa contributes to the economy of several large producing nations. 

The following food products prepared for human consumption were analyzed for free and total gossypol Proteina bread, a product of Mrs. Baird s Bakery, Fort Worth, Texas crunchy and smooth Cot-N-Nut Butter, processed at the American Nut Corporation, Lewisville, Texas ... 

Table 2.1. Production and Per Capita Consumption of Fluid Milk, Cheese, Butter, and Nonfat Dry Milk in Selected Countries. 

Protein in cow s milk is not only present in significant amounts but is of exceptionally high quality (Porter 1978 Milner et al. 1978 Jonas et al. 1976 Whitaker and Tannenbaum 1977 Hambraeus 1982). Milk and milk products, excluding butter, provide about 21% of the daily per capita protein available for consumption in the United States (Table 7.1). 

The viscosity of non-Newtonian materials can vary by many orders of magnitude, and it is important to know as much of this range as possible. Differences in food stability can be seen at ultra-low shear rates (<0.01 sec-1), while differences in consumption are seen at moderate shear rates ( 50 sec-1), and differences in application of the product (e.g., spreading peanut butter) are seen at high shear rates (>100 sec-1). 

A major interest in using this new process [8] is the value of the temperature at which seeding can be done with the cocoa butter particles supercritically generated. At 305 K the chocolate is less viscous, this is advantageous in term of flowability and energy consumption. An additional advantage lies in the fact that the time needed to obtain a well-tempered chocolate is shorter (about 5 min). Moreover, the overall quantity of seeds to temper the chocolate is very small. Therefore, a scaling-up of this process to an industrial scale appears feasible. 

It is often necessary to process food before it is suitable for human consumption. Grain must be ground into flour, milk churned into butter, barley and hops brewed into beer, for example. Simple contamination might arise from direct contact with containers and tools used in food processing if they are not made from suitable materials. Machinery lubricants and coolants sometime leak and they can find their way into food. 

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