Re: butter oil (was Re: coconut milk/sweetness of fat)

[Guest guest]

In a message dated 11/2/03 3:02:47 PM Eastern Standard Time,

kacheson@... writes:

>

> Well, imho <g> your supposed to eat the whole egg too. Separated

> would be a better term but again how are they separating it and what all is

> being left behind ? As a chief selling point of butter oil i see it touted

> as having the precious X factor. I just doesn't seem very NT to me. But

> that is just me.

I don't know how you define " NT " but since NT is largely based on Price's

work, and since Price was the inventor of centrifuged butter oil, it seems

pretty

NT to me.

Chris

[Guest guest]

<<As far as I know, the butter oil does not go through a chemical process

where molecules are changed which is what fractionalizing is technically.>>

It would be interesting to know exactly how they process it wouldn't it.

Seems like they would have to start with whole milk and then????

<<It would be no diffrent than fractionalizing an egg by eating the yolk but

not the white. Perhaps a better term for butter oil would be

" seperation " or " seperated creame " .>

Well, imho <g> your supposed to eat the whole egg too. Separated

would be a better term but again how are they separating it and what all is

being left behind ? As a chief selling point of butter oil i see it touted

as having the precious X factor. I just doesn't seem very NT to me. But

that is just me.

<<I would like to see an independent analysis of what exactly is in the

butter oil, vitamin content, as it is very expensive.>>

Me too.

The butter is get is terribly expensive

Kathy A

Oregon