allows butter to have an undisclosed flavorless and natural coloring agent (whereas all other foods in the U.S. butter manufacturers without declaring it on the label because the U.S. Butterfat is a mixture of triglyceride, a triester derived from glycerol, and three of any of several fatty acid groups. Ĭommercial butter is about 80% butterfat and 15% water traditionally-made butter may have as little as 65% fat and 30% water. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. When prepared manually, this is done using wooden boards called scotch hands. Then the grains are "worked": pressed and kneaded together. The buttermilk is drained off sometimes more buttermilk is removed by rinsing the grains with water. This watery liquid is called buttermilk, although the buttermilk most commonly sold today is instead directly fermented skimmed milk. Ĭhurning produces small butter grains floating in the water-based portion of the cream. In the finished product, different proportions of these forms result in different consistencies within the butter butters with many crystals are harder than butters dominated by free fats. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. These globules are surrounded by membranes made of phospholipids ( fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Unhomogenized milk and cream contain butterfat in microscopic globules. Main article: Churning (butter) Churning cream into butter using a hand-held mixer. The latinized form is found in the name butyric acid, a compound found in rancid butter and other dairy products. The word turos ("cheese") is attested in Mycenaean Greek. This may be a compound of βοῦς ( bous), "ox, cow" + τυρός ( turos), "cheese", that is "cow-cheese". The word butter derives (via Germanic languages) from the Latin butyrum, which is the latinisation of the Greek βούτυρον ( bouturon). Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like annatto or carotene. It generally has a pale yellow color but varies from deep yellow to nearly white. The density of butter is 911 g/L ( 15 + 1⁄ 4 oz/US pt). Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 ☌ (90 to 95 ☏). Rendering butter, removing the water and milk solids, produces clarified butter, or ghee, which is almost entirely butterfat.īutter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Food coloring is sometimes added to butter. In modern times, salt may be added for taste. Salt has been added to butter since antiquity to help preserve it, particularly when being transported salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. It is made by churning milk or cream to separate the fat globules from the buttermilk. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. For other uses, see Butter (disambiguation).īutter is a dairy product made from the fat and protein components of churned cream.
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