Butter is the white or sub yellow solid substance we get, as a result of churning milk or cream. Basically, it is the fat contained in the milk, that is separated during the churning process from the liquid substance.
According to the Food and Beverage Codex, butter must contain anywhere from 80% to 90% diary fat, up to 16% water and any solids or non diary substances must not exceed 2% of the total weight.
Butter maintains its solid state when temperature is up to 15οC, which is the ideal storage temperature and softens at room temperature. When heated in temperature over 32oC to 35oC, butter melts to a thin watery oil substance.
Where does it come from
Butter can be produced by churning milk/buttermilk or a mixture of both, of any mammal. Usually butter is produced from cow’s , sheep’s and goat’s milk. Rarely we can find butter from other domestic mammals such as Yak ( Dri butter), buffalo or camel (which is produced after the milk has been fermented).
How to chose and buy
The rule of price-product indicates that as the product has a lower price, it contains a larger amount of water. Yet price is not only an indication of water content but also an index of the quality of the raw material it comes from.
It is used as a base for soups, as a major ingredient in pastry recipes and as a thickening agent for sauces in commercial kitchens. Also, it is used for sautéing vegetables and meet, usually with the use of olive oil, thus enhansing the aroma and flavour.