![]() ![]() ![]() It generally has a pale yellow color, but varies from deep yellow to nearly white. The density of butter is 911 g/L ( 15 + 1⁄ 4 oz/US pt). Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 ☌ (90 to 95 ☏). Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.īutter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Food colorings are sometimes added to butter. In modern times salt may be added for its taste. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. It is made by churning milk or cream to separate the fat globules from the buttermilk. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. Butter is a dairy product made from the fat and protein components of churned cream.
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