La mantequilla es una de las formas más concentradas de leche líquida. Se requieren de 20 litros de leche entera para preparar 1 kilogramo de mantequilla. Este proceso origina aproximadamente 18 litros de leche desnatada y suero de mantequilla, que antiguamente eran desechados o se utilizaban como alimento para animales. Actualmente, la porción descremada ha aumentado considerablemente de valor y se emplea plenamente en otros productos.
Esta contiene 80-82% de grasa láctea, 16-17% de agua y 1-2% de sólidos lácteos distintos de la grasa (a veces denominada cuajada). Puede contener sal, agregada directamente a la mantequilla en concentraciones de 1-2%. La mantequilla sin sal a menudo se conoce como mantequilla «dulce». No debe confundirse con la mantequilla de “crema dulce”, que puede estar o no salada.
Generalmente contiene alrededor del 40% de grasa láctea.
Químicamente, la grasa de la mantequilla consiste esencialmente en una mezcla de triglicéridos, particularmente los derivados de ácidos grasos, como los ácidos palmítico, oleico, mirístico y esteárico. La composición de ácidos grasos de la mantequilla varía según la dieta del animal productor.
Por su parte, el ácido butírico o ácido butanoico también se halla en la mantequilla pero en pequeñas cantidades. Su concentración en la mantequilla acrecienta a medida que esta se va volviendo más rancia, produciendo un olor característico al mezclarse con otras sustancias cuando se produce la butirina.
No, no son lo mismo, a pesar de que ambas son emulsiones grasas, la diferencia primordial radica en que la mantequilla es de origen animal y la margarina es de origen vegetal, ya que es obtenida a través de procesos como la hidrogenación de aceites.
Otra diferencia es la composición química de las mismas. La margarina está formada por 80% de grasas monoinsaturadas e hidrogenadas, mientras que la mantequilla posee un 99% de grasas que en su mayoría son del tipo saturadas.
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