How It's Made-Butter - YouTube

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** How It's Made-Butter **

HowItsMade513 HowItsMade513·16 videos
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*Uploaded on 13 Jul 2008 *

Today they will show you how Butter is made!!!



Butter is a dairy product made by churning fresh or fermented cream or
milk. It is used as a spread and a condiment, as well as in cooking
applications such as baking, sauce making, and frying. Butter consists of
butterfat, water and milk proteins.

Most usually made from cows' milk, butter can also be manufactured from
that of other mammals, including sheep, goats, buffalo, and yaks. Salt,
flavorings and preservatives are sometimes added to butter. Rendering
butter produces clarified butter or ghee, which is almost entirely
butterfat. Butter remains a solid when refrigerated, but softens to a
spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32--35 °C


Source: www.youtube.com/watch?v=qwb2uZLSLhw


how is butter made


Butter - Wikipedia, the free encyclopedia

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** Butter **

From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other uses, see Butter (disambiguation).
Butter at the Borough Market, London

*Butter* is a dairy product made by churning fresh or fermented cream or
milk. It is generally used as a spread and a condiment, as well as in
cooking, such as baking, sauce making, and pan frying. Butter consists of
butterfat, milk proteins and water.

Most frequently made from cows' milk, butter can also be manufactured from
the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt,
flavorings and preservatives are sometimes added to butter. Rendering
butter produces clarified butter or /ghee/, which is almost entirely
butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream,
an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter
remains a solid when refrigerated, but softens to a spreadable consistency
at room temperature, and melts to a thin liquid consistency at
32–35 Â°C (90–95 Â°F). The density of butter is 911 g/L
(56.9 lb/ft^3).^[1]

It generally has a pale yellow color, but varies from deep yellow to nearly
white. Its unmodified color is dependent on the animals' feed and is
commonly manipulated^[/citation needed/] with food colorings in the
commercial manufacturing process, most commonly annatto or carotene.

*Contents*

· 1 Etymology
· 2 Production
· 3 Types

· 3.1 European butters

· 4 History

· 4.1 Middle Ages
· 4.2 Industrialization

· 5 Size and shape of butter packaging
· 6 Worldwide
· 7 Storage and cooking
· 8 Nutritional information
· 9 References
· 10 Further reading
· 11 External links

*Etymology[edit]*

Butter is often served for spreading on bread with a butter knife.

The word /butter/ derives (via Germanic languages) from the Latin
/butyrum/,^[2]


Source: en.wikipedia.org/wiki/Butter

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