Although there are plant-based butters on the market, i.e., almond butter, peanut butter etc., this article is about butter exclusively produced from animal milk, generally cow’s milk.

Students will read about butter and conduct experiments to observe chemical reactions and changes in properties in milk. Butter is a dairy product made by churning fresh or fermented …

Butter is principally composed of milk fat, moisture, salt and curd. It also contains small amount of fat, lactose, acids, phospholipids, air, microorganisms, enzymes and vitamins.

Rapid freezing to 15°F (-9°C) and below is an especially effective method of improving the spreadability of butter, providing the butter is worked, printed at once, and then immediately …

CLa: When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLa), a compound that gives excellent protec-tion against cancer and also helps …

Butter of all U.S. grades shall be free of foreign materials and visible mold.

Butter has three types of fat: free butterfat, butterfat crystals, and undamaged fat globules. Different proportions of these forms result in different consistencies within the butter in the …