Butter
<p ><b>Butter</b> is a <a href="http://en.wikipedia.org/wiki/Dairy_product" title="Dairy product" >dairy product</a> made by <a href="http://en.wikipedia.org/wiki/Churning(butter)" title="Churning (butter)" >churning</a> fresh or <a href="http://en.wikipedia.org/wiki/Fermentation(food)" title="Fermentation (food)" >fermented</a> <a href="http://en.wikipedia.org/wiki/Cream" title="Cream" >cream</a> or <a href="http://en.wikipedia.org/wiki/Milk" title="Milk" >milk</a>. </p>
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It is generally used as a <a href="http://en.wikipedia.org/wiki/Spread_(food)" title="Spread (food)" >spread</a> and a <a href="http://en.wikipedia.org/wiki/Condiment" title="Condiment" >condiment</a>, as well as in <a href="http://en.wikipedia.org/wiki/Cooking" title="Cooking" >cooking</a>, such as baking, sauce making, and pan <a href="http://en.wikipedia.org/wiki/Frying" title="Frying" >frying</a>. Butter consists of <a href="http://en.wikipedia.org/wiki/Butterfat" title="Butterfat" >butterfat</a>, milk <a href="http://en.wikipedia.org/wiki/Protein" title="Protein" >proteins</a> and water.</p>
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Most frequently made from <a href="http://en.wikipedia.org/wiki/Cattle" title="Cattle" >cows</a>' milk, butter can also be manufactured from the milk of other <a href="http://en.wikipedia.org/wiki/Mammal" title="Mammal" >mammals</a>, including <a href="http://en.wikipedia.org/wiki/Sheep" title="Sheep" >sheep</a>, <a href="http://en.wikipedia.org/wiki/Goat" title="Goat" >goats</a>,<a href="http://en.wikipedia.org/wiki/Domestic_buffalo" title="Domestic buffalo" class="mw-redirect" >buffalo</a>, and <a href="http://en.wikipedia.org/wiki/Yak" title="Yak" >yaks</a>. </p>
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<a href="http://en.wikipedia.org/wiki/Edible_salt" title="Edible salt" class="mw-redirect" >Salt</a>, <a href="http://en.wikipedia.org/wiki/Flavoring" title="Flavoring" class="mw-redirect" >flavorings</a> and <a href="http://en.wikipedia.org/wiki/Preservative" title="Preservative" >preservatives</a> are sometimes added to butter. </p>
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<a href="http://en.wikipedia.org/wiki/Kitchen_rendering" title="Kitchen rendering" class="mw-redirect" >Rendering</a> butter produces <a href="http://en.wikipedia.org/wiki/Clarified_butter" title="Clarified butter" >clarified butter</a> or <i><a href="http://en.wikipedia.org/wiki/Ghee" title="Ghee" >ghee</a></i>, which is almost entirely butterfat.</p>
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Butter is a water-in-oil <a href="http://en.wikipedia.org/wiki/Emulsion" title="Emulsion" >emulsion</a> resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when <a href="http://en.wikipedia.org/wiki/Refrigerated" title="Refrigerated" class="mw-redirect" >refrigerated</a>, but softens to a spreadable consistency at <a href="http://en.wikipedia.org/wiki/Room_temperature" title="Room temperature" >room temperature</a>, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft<sup >3</sup>).<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Butter#cite_note-0" >[1]</a></sup></p>
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It generally has a pale <a href="http://en.wikipedia.org/wiki/Yellow" title="Yellow" >yellow</a> color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the
animals' feed and is commonly manipulated with <a href="http://en.wikipedia.org/wiki/Food_coloring" title="Food coloring" >food colorings</a> in the commercial manufacturing process, most commonly <a href="http://en.wikipedia.org/wiki/Annatto" title="Annatto" >annatto</a> or <a href="http://en.wikipedia.org/wiki/Carotene" title="Carotene" >carotene</a>.</p>