Butter

Butter is a dairy product made from the fat and protein components of churned cream, a semi-solid emulsion at room temperature consisting of approximately 81 percent butterfat, 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. Most often made from cow's milk, butter can also be produced from the milk of other mammals, including sheep, goats, buffalo and yaks, and is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly during transport, though this role has diminished with modern refrigerated supply chains, and salt today is more often added for taste, with coloring sometimes added for appearance.