Solid emulsion of fat globules and water made by churning cream,
used as a food. Presumably known since the advent of animal
husbandry, butter has long been used as a cooking fat and as a
spread. It was traditionally a farm product, but with the advent
of the cream separator in the late 19th century it began to be
mass-produced. It is a high-energy food, containing about 715
calories per 100 grams. It is high in butterfat (80–85percnt)
and low in protein. Colouring is sometimes added to enhance its
natural yellow colour (from carotene), and salt is often added.
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Butter is a dairy product made by churning fresh or fermented
cream or milk. It is used as a spread and a condiment, as well
as in cooking applications such as baking, sauce making, and
frying. Butter consists of butterfat, water and milk proteins.
Most usually made from cows' milk, butter can also be
manufactured from that of other mammals, including sheep, goats,
buffalo, and yaks. Salt, fl