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Butter --- Butter --- Plant fats --- Plant fats --- Milk fat --- Milk fat --- Buttermaking --- Buttermaking --- Fat substitutes --- Fat substitutes --- Rheological properties --- Rheological properties

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milk --- milk --- technology --- technology --- Milk products --- Milk products --- Microbiology --- Microbiology --- Production --- Production --- Preservation. --- Preservation --- Packaging --- Packaging --- Buttermaking --- Buttermaking --- C heesemaking --- C heesemaking --- Agroindustrial sector --- Agroindustrial sector --- nutritional requirements --- nutritional requirements --- Composition --- Composition

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Milk fat --- Lipids --- Enzymes --- Hydrolysis --- Enzyme activity --- volatile compounds --- Aromatic compounds --- Chromatography --- Buttermaking --- Cheesemaking --- Rhizomucor miehei --- Candida rugosa --- Candida rugosa --- Thermomyces lanuginosus --- Penicillium roqueforti --- Thermomyces lanuginosus --- Penicillium roqueforti