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EntityQ34172· pop 165· linked from 1,786 articles

butter

thumb|Solid and melted butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is 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 procedures.

OverviewAI-generated

Butter is a food product categorized under butters. It has an inception date of 8000 BCE. The subject is associated with the Commons category "Butter" and the hashtag "butter". Its Unicode character is 🧈.

Nutritional data indicates that butter contains 685 kcal of energy. It has a fat content of 76.3, including 48.1 of saturated fat. Carbohydrates and sugars are both 0.6, while proteins are 0.6. Fiber is 0.5 and salt is 0.58. The product has a Nova classification of 2 and a NutriScore of e.

Environmental metrics show a water footprint of 5553 and a carbon footprint of 11.5. In Openfoodfacts, there are 27 products listed. PubMed contains 8574 entries for the query butter. The subject is referenced by 1,786 other encyclopedia articles.

Synthesized by Vinony from 22 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 27 products

eNutri-Score

2NOVA · Processed culinary ingredient

Energy: 685 kcal
Fat: 76.3 g
— of which saturates: 48.1 g
Carbohydrates: 0.6 g
— of which sugars: 0.6 g
Fibre: 0.5 g
Protein: 0.6 g
Salt: 0.58 g

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via Open Food Facts · ODbL

Research

8,574 papers

Pathogen detection. The bread and butter.Journal of cystic fibrosis : official journal of the European Cystic Fibrosis Society · 2022Forton JTDOI: 10.1016/j.jcf.2021.12.017
Butter, margarine and serum lipoproteins.ReviewAtherosclerosis · 1997Zock PL, Katan MBDOI: 10.1016/s0021-9150(96)06063-7
Fermented butter aroma for plant-based applications.FEMS microbiology letters · 2022Gu L, Tadesse BT, Zhao S et al.DOI: 10.1093/femsle/fnac105
Butter.Lancet (London, England) · 1983Turner RWDOI: 10.1016/s0140-6736(83)92507-2
Butter.Lancet (London, England) · 1983Gorringe JADOI: 10.1016/s0140-6736(83)92894-5
Butter.Lancet (London, England) · 1983
Effects of coconut oil, olive oil, and butter on plasma fatty acids and metabolic risk factors: a randomized trial.Journal of lipid research · 2024Sowah SA, Koulman A, Sharp SJ et al.DOI: 10.1016/j.jlr.2024.100681
Use of butter and cheese in 10 European countries: a case of contrasting educational differences.ReviewEuropean journal of public health · 2003Prättälä RS, Groth MV, Oltersdorf US et al.DOI: 10.1093/eurpub/13.2.124

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~21 min read

Encyclopedic overview

22 sections

Contents

Etymology
Production
Types
Clarified butter
Whey butter
Protected-origin butters
History
Middle Ages
Industrialization
Alternatives
Production
Storage
Packaging
Bulk packaging
United States
In cooking and gastronomy
Nutrition
Health concerns
See also
References
Further reading
External links

Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It 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 when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring for color. Rendering butter, removing the water and milk solids, produces clarified butter (including ghee), which is almost entirely butterfat.

Excerpted from Wikipedia’s “butter” article, available under the CC BY-SA 4.0 licence.