What Is Butter?

Butter is the smooth, fatty substance obtained from churning cream. Butter manufacturers first pasteurise the cream. This heat treatment destroys bacteria, inactivates enzymes, and gives the cream a cooked or heated flavour. Qualitatively, the composition of butter is roughly 80 per cent fat (mostly saturated), 12 per cent water, 2 to 3 per cent non-fat milk solids (lactose, protein), and 2 per cent added salt. It is the most concentrated of dairy products, containing about 740 kilocalories per 100 grams (210 kilocalories per ounce). Butter is a valuable source of vitamin A, plus it has a little vitamin D. It is also a source of dietary cholesterol. Vitamin content is higher in summer, when the cattle feed on fresh grass.