Butter
CommonWorldwide
A dairy fat product made by concentrating the fat phase of milk or cream, traditionally by churning cream until the fat separates and forms a continuous mass.
About Butter
A dairy fat product made by concentrating the fat phase of milk or cream, traditionally by churning cream until the fat separates and forms a continuous mass.
Nutrition
FatAt least 80% milkfat under the Codex butter standard
Protein—
Lactose—
Common Uses
◌ Cooking◌ Baking◌ Spreading◌ Sauces◌ Pastry
Interesting Facts
- Codex Standard CXS 279-1971 requires butter to contain at least 80% milkfat by mass.
- Butter is a water-in-oil emulsion in which milkfat forms the continuous phase.
- Salt may be added to salted butter, while unsalted butter is produced without added salt.