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Butter
Dairy fat churned from cream.
Overview
Butter is a dairy product made by churning cream. It is mostly milk fat with small amounts of water and milk solids.
Production method
Cream is separated from milk, churned, washed, and optionally salted.
Quality indicators
- Fat content
- Cream source
- Cultured vs sweet cream
Composition
- Key ingredient
- Cream (milk fat)
- Main active substances
- Saturated fats, small amounts of vitamins A, D, E, K
- Additives
- Salt (optional); minimal
- Natural vs processed
- Minimally processed
Quality features
- Production method
- Cream churning
- Raw material grade
- Cream quality and source
- Taste profile
- Rich, creamy
- Shelf life
- Weeks refrigerated
Health-related indicators
- Calories
- ~720 kcal / 100 g
- Saturated fat
- ~50 g / 100 g
- Trans fat (industrial)
- Negligible
- Potential benefits
- Source of fat-soluble vitamins
- Potential risks
- High saturated fat intake is associated with cardiovascular risk markers
Consumer usage
Spread, baking, cooking.
Regulatory notes
Standard dairy regulation. Labeling of fat content required.
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