Butter
Butter
Butter (/ˈbʌtər/) 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% milk fat. It is used at room temperature as a spread, melted as a condiment, and used in cooking applications.
Etymology
The word butter derives from the Latin butyrum, which is borrowed from the Greek boutyron. This word meant "cow cheese", from bous, "cow", and tyros, "cheese".
Production
Butter is produced by churning cream obtained from milk to separate the butterfat and the buttermilk. This process can be done by hand or by using a machine. The butterfat, which is the main component of butter, is then collected and processed to produce butter.
Types of Butter
There are several types of butter, including:
- Unsalted Butter: This is butter that has not had any salt added during production.
- Salted Butter: This is butter that has had salt added during production.
- Cultured Butter: This is butter that has been fermented to give it a tangy flavor.
- Clarified Butter: This is butter that has been heated to remove the water and milk solids, leaving only the butterfat.
Health Effects
Butter is high in saturated fats, which can contribute to high cholesterol levels and heart disease. However, it is also a source of vitamins A, D, E, and K. The health effects of butter can depend on the overall diet and lifestyle of the individual.
Related Terms
- Margarine: A non-dairy product often used as a substitute for butter.
- Ghee: A type of clarified butter that is a staple in Indian cooking.
- Lard: A type of fat derived from pigs, often used in cooking and baking.
External links
- Medical encyclopedia article on Butter
- Wikipedia's article - Butter
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