Butter

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Butter
Floris van Schooten

Butter is a dairy food. It is made by moving the cream from whole milk for a long time.[1] The fat in the milk separates from the liquid. The fat is butter.

Butter is often put on on bread, as a main ingredient in biscuits, as a shortening agent in some baking and cooking recipes, and for frying foods.

Often, butter is made from cows' milk, butter can also be made from the milk of other mammals, like sheep, goats, bison, and yaks.[2] Salt, flavorings and preservatives are sometimes added to butter.

Many people use butter in their foods instead of oil.

It has a melting point of about 45 °C (113 °F).

There are 717 calories in 100 g (3.5 oz) of butter.[3]

Types[change | change source]

Cultured butter is a butter made from fermented cream.[4] Sweet cream butter is butter made from pasteurized fresh cream.[5] Raw cream butter is butter made from fresh or cultured unpasteurized cream.

References[change | change source]

  1. "Butter – How is it made? - Dairy Council Northern Ireland". www.dairycouncil.co.uk. Retrieved 2021-05-05.
  2. "Chemically How Does Milk Become Butter?". Office for Science and Society. Retrieved 2021-05-05.
  3. "Calories in 100 g of butter". www.nutritionix.com. Retrieved 2021-07-11.
  4. "What Is Cultured Butter?". www.vermontcreamery.com. Retrieved 2021-05-05.
  5. Tiffany (2016-06-23). "What Are The Different Kinds Of Butter (And How Do I Use Them)?". Food Republic. Retrieved 2021-05-05.

Other websites[change | change source]

  • Media related to Butter at Wikimedia Commons