Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. "Those rolling green hills are great for growing grass. The best butter you can eat is raw, organic butter because pasteurization destroys nutrients. In 1997, India produced 1,470,000 metric tons (1,620,000 short tons) of butter, most of which was consumed domestically. 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. Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002. To us, this just isn’t real butter. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. 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.. Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies. The churning process separates the butterfat (the solids) from the buttermilk (the liquid). Information and statements regarding dietary supplements/products have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. [4][5] This may be a compound of βοῦς (bous), "ox, cow"[6] + τυρός (turos), "cheese", that is "cow-cheese". It is made by churning milk or cream to separate the fat globules from the buttermilk. Commercial butter is about 80% butterfat and 15% water; traditionally made butter may have as little as 65% fat and 30% water. —Cindy Nerat, Menominee, Michigan [38] In terms of absolute consumption, Germany was second after India, using 578,000 metric tons (637,000 short tons) of butter in 1997, followed by France (528,000 t or 582,000 short tons), Russia (514,000 t or 567,000 short tons), and the United States (505,000 t or 557,000 short tons). For millennia, people around the globe have prized butter for its health benefits. It isn’t linked to a higher risk of heart disease and early death; it may even help decrease risk of type 2 diabetes. [12] They are also cheaper than "sweet" cream and butter. In the cooler climates of northern Europe, people could store butter longer before it spoiled. Beurre monté (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine—as well as a buttery taste.[11](p632). In 1920, Otto Hunziker authored The Butter Industry, Prepared for Factory, School and Laboratory,[24] a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). Leiden: Brill, 2014. Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat. Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland. Due to historical differences in butter printers (machines that cut and package butter),[35] 4-ounce sticks are commonly produced in two different shapes: Most butter dishes are designed for Elgin-style butter sticks. All categories of butter are sold in both salted and unsalted forms. Grass-fed butter, like Irish butter, tends to actually have a better nutritional profile as well. Download the Full Product Portfolio: Butter. Butter is packed into the lid. A French chemist claimed the prize with the invention of margarine in 1869. of Food and Ag. Irish butter is often a satisfying shade of yellow that's deeper than most regular butter brands. It is rare in Europe as well.[11](p34). These remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. ';[45][page needed] Julia Child said "With enough butter, anything is good."[46]. Clarified butter (also called drawn butter) is prepared by slowly melting regular butter to

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