what is used in the preparation of the last source mentioned above?
Milk of cows , sheep, goat, buffalo and yaks.
Butter
Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.

Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks
where does the pancreas secrete digestive enzymes into Duodenum. what are the different diseases that affect this organ? Pancreatitis, diabetes mellitus, and pancreatic cancer. what kind of stones tend to form in this organ? Gallstones. how are these formed? It is formed out of precipitated bile components. what are the symptoms for this condition? Pain, nausea, vomiting, fever and in some cases jaundice. what different types of stones are there in this? Cholesterol stones, mixed stones and pigment or bilirubin stones. what causes the first type of stone? UNANSWERABLE what is this first component mentioned above? It is a sterol , a type of lipid and is an essentiatl structural component of animal cell membranes. how do we test it in the human body? A blood sample after 12-hour fasting is taken by a doctor, or a home cholesterol-monitoring device is used to measure a lipid profile. what foods do we get this nutrient from? Red meat, egg yolks and whole eggs, liver, kidney, giblets, fish oil, and butter. what other diseases is the second-last one associated with? There are controversial and conflicting results between consumption of fish oil and prostrate cancer.
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Butter [SEP] Introduction
Rendering butter, removing the water and milk solids, produces clarified butter or "ghee", which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at . The density of butter is 911 grams per litre (0.950 lb per US pint). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process commonly manipulates the color with food colorings like annatto or carotene.