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| '''Butter''' is a ] made by ] fresh or ] ] or ]. It is generally used as a ] and a ], as well as in ], such as baking, sauce making, and pan ]. Butter consists of ], milk ]s and water. | |||
| Most frequently made from ]' milk, butter can also be manufactured from the milk of other ]s, including ], ]s, ], and ]s. ], ]s and ]s are sometimes added to butter. ] butter produces ] or '']'', which is almost entirely butterfat. | |||
| Butter is a water-in-oil ] resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when ], but softens to a spreadable consistency at ], 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>).<ref>{{cite web|url=http://hypertextbook.com/physics/matter/density/ |work=The Physics Hypertextbook|title=Density|last=Elert|first=Glenn}}</ref> It generally has a pale ] color, but varies from deep yellow to nearly white. | |||
| ==Etymology== | |||
| ].]] | |||
| The word ''butter'' derives (via ]) from the ] ''butyrum'',<ref>, Charlton T. Lewis, Charles Short, ''A Latin Dictionary'', on Perseus</ref> which is the ] of the ] βούτυρον (''bouturon'').<ref>, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref><ref>, Oxford Dictionaries</ref> This may have been a construction meaning "cow-cheese", from βοῦς (''bous''), "ox, cow"<ref>, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> + τυρός (''turos''), "cheese",<ref>, Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> but perhaps this is a ] of a ] word.<ref>Douglas Harper's ''Online Etymology Dictionary'' entry for . Retrieved 27 November 2005.</ref> Nevertheless, the earliest attested form of the second stem, ''turos'' ("cheese"), is the ] ''tu-ro'', written in ] syllabic script.<ref>, Word study tool of ancient languages</ref> The ] persists in the name ], a compound found in ] butter and dairy products such as ]. | |||
| In general use, the term "butter" refers to the ] dairy product when unqualified by other descriptors. The word commonly is used to describe ]d vegetable or ] & ] products such as ] and ]. It is often applied to spread ] such as ]. ]s such as ] and ] that remain solid at room temperature are also known as "butters". In addition to the act of applying butter being called "to butter", non-dairy items that have a dairy butter consistency may use "butter' to call that consistency to mind, including food items such as ] and ] and nonfood items such as ], ], and ]. | |||
| {{-}} | |||
| ==Production== | |||
| {{Main|Churning (butter)}} | |||
| ] | |||
| ] milk and cream contain ] in ] globules. These globules are surrounded by membranes made of ]s (] ]s) and ]s, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat ], and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. | |||
| Almost all commercially-made butter today begins with ] cream, which is commonly heated to a relatively high temperature above 80 °C (180 °F). Before it is churned, the cream is cooled to about 5 °C (40 °F) and allowed to remain at that temperature for at least eight hours; under these conditions about half the butterfat in the cream crystallizes. The jagged crystals of fat inflict damage upon the fat globule membranes during churning, speeding the butter-making process. | |||
| Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called ]—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called ]. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. | |||
| Commercial butter is about 80% butterfat and 15% water; traditionally made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of ], a tri] derived from ] and three of any of several ] groups.<ref>Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002. {{DOI|10.1002/14356007.a16_589.pub3}}</ref> Butter becomes ] when these chains break down into smaller components, like ] and ]. The density of butter is 0.911 g/cm<sup>3</sup> (0.527 ]/in<sup>3</sup>), about the same as ]. | |||
| {{clr}} | |||
| ==Types== | |||
| Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as '''cultured butter'''. During fermentation, the cream naturally sours as ] convert ] into ]. The fermentation process produces additional aroma compounds, including ], which makes for a fuller-flavored and more "buttery" tasting product.<ref name=McGee35>McGee p. 35.</ref> Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of '']'' and '']'' bacteria. | |||
| ] | |||
| Another method for producing cultured butter, developed in the early 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid. Using this method, the cultured butter flavor grows as the butter is aged in cold storage. For manufacturers, this method is more efficient, since aging the cream used to make butter takes significantly more space than simply storing the finished butter product. A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored. | |||
| Dairy products are often ] during production to kill ]ic bacteria and other ]s. Butter made from pasteurized fresh cream is called '''sweet cream butter'''. Production of sweet cream butter first became common in the 19th century, with the development of ] and the mechanical ].<ref>McGee p. 33.</ref> Butter made from fresh or cultured unpasteurized cream is called '''raw cream butter'''. While butter made from pasteurized cream may keep for several months, raw cream butter has a ] of roughly ten days. | |||
| Throughout ], cultured butter is preferred, while sweet cream butter dominates in the United States and the ]. Therefore, cultured butter is sometimes labeled "European-style" butter in the United States. Commercial raw cream butter is virtually unheard-of in the United States. Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it. It is rare in Europe as well.<ref name=McGee34>McGee p. 34.</ref> | |||
| Several "spreadable" butters have been developed; these remain softer at colder temperatures and are therefore easier to use directly out of refrigeration. Some modify the makeup of the butter's fat through chemical manipulation of the finished product, some through manipulation of the cattle's feed, and some by incorporating ]s into the butter. "Whipped" butter, another product designed to be more spreadable, is aerated via the incorporation of ] gas—normal air is not used, because doing so would encourage ] and ]. | |||
| All categories of butter are sold in both salted and unsalted forms. Either granular ] or a strong ] are added to salted butter during processing. In addition to enhanced flavor, the addition of salt acts as a ]. | |||
| The amount of ] in the finished product is a vital aspect of production. In the United States, products sold as "butter" are required to contain a minimum of 80% butterfat; in practice, most American butters contain only slightly more than that, averaging around 81% butterfat. European butters generally have a higher ratio, which may extend up to 85%. | |||
| ] | |||
| ] is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its ] and then allowing it to cool; after settling, the remaining components separate by density. At the top, ] proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and ] proteins that settle to the bottom.<ref name=McGee_37>McGee p. 37.</ref> | |||
| ] is clarified butter which is brought to higher temperatures of around 120 °C (250 °F) once the water had evaporated, allowing the milk solids to brown. This process flavors the ghee, and also produces ]s which help protect it longer from rancidity. Because of this, ghee can keep for six to eight months under normal conditions.<ref name=McGee_37/> | |||
| Cream may be skimmed from ] instead of milk, as a ] of ]-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy".<ref></ref> They are also cheaper than "sweet" cream and butter. | |||
| ===European butters=== | |||
| There are several butters produced in ] with ] geographical indications; these include: | |||
| *], from ] | |||
| *], from ] | |||
| *] (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres under the same classification), from France | |||
| *], from ] | |||
| *], from ] | |||
| *], from Spain | |||
| ==History== | |||
| ]'', March 1914.]] | |||
| The earliest butter would have been from ] or ]; ] are not thought to have been ] for another thousand years.<ref>Dates from McGee p. 10.</ref> | |||
| There is evidence of milkfat in stone age containers dating back to 6,500 BC. Perhaps because liquid milk doesn't leave evidence easily preserved, or because it spoils easily, this earliest evidence points to butter, cheese, and yogurt, as if they were used by humans before liquid milk.<ref>National Geographic Online<br /> <br/> | |||
| <small>Prehistoric humans consumed milk at least 8,500 years ago—up to 2,000 years earlier than previously thought—new discoveries of the earliest known milk containers suggest. | |||
| <br/> | |||
| The find shows that the culinary breakthrough of using animal milk was first developed by cow herders in northwest Turkey. The first milk users, though, are not thought to have been milk drinkers—but butter, yogurt, or cheese eaters.</small> | |||
| </ref> | |||
| Cow's milk butter first shows up in ancient ] in 2,500 BC, where a sumerian tablet illustrates its creation. | |||
| An ancient method of butter making, still used today in parts of ] and the ], involves a goat skin half filled with milk, and inflated with air before being sealed. The skin is then hung with ropes on a tripod of sticks, and rocked until the movement leads to the formation of butter. | |||
| In the ], unclarified butter spoils quickly— unlike ], it is not a practical method of preserving the nutrients of milk. The ancient Greeks and Romans seemed to have considered butter a food fit more for the northern ]s. A play by the Greek comic poet ] refers to ] as ''boutyrophagoi'', "butter-eaters".<ref name=Dalby_65>Dalby p. 65.</ref> In '']'', ] calls butter "the most delicate of food among barbarous nations", and goes on to describe its medicinal properties.<ref>Bostock and Riley translation. .</ref> Later, the physician ] also described butter as a medicinal agent only.<ref>Galen. ''de aliment. facult.''</ref> | |||
| Historian and linguist Andrew Dalby says most references to butter in ancient Near Eastern texts should more correctly be translated as ]. Ghee is mentioned in the ] as a typical trade article around the first century CE ], and Roman geographer ] describes it as a commodity of ] and ].<ref name=Dalby_65/> In ], ghee has been a symbol of purity and an offering to the gods—especially ], the ] god of fire—for more than 3000 years; references to ghee's sacred nature appear numerous times in the '']'', circa 1500–1200 BCE. The tale of the child ] stealing butter remains a popular children's story in India today. Since India's prehistory, ghee has been both a ] and used for ceremonial purposes, such as fueling holy lamps and funeral pyres. | |||
| ===Middle Ages=== | |||
| The cooler climates of northern Europe allowed butter to be stored for a longer period before it spoiled. ] has the oldest tradition in Europe of butter export trade, dating at least to the 12th century.<ref name=WE>Web Exhibits: Butter. .</ref> After the fall of Rome and through much of the ], butter was a common food across most of Europe, but one with a low reputation, and was consumed principally by ]s. Butter slowly became more accepted by the upper class, notably when the early 16th century ] allowed its consumption during ]. Bread and butter became common fare among the ], and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables.<ref>McGee p. 33, "Ancient, Once Unfashionable".</ref> | |||
| In antiquity, butter was used for fuel in lamps as a substitute for oil. The ''Butter Tower'' of ] was erected in the early 16th century when Archbishop ] authorized the burning of butter instead of oil, which was scarce at the time, during Lent.<ref>{{cite book |title=The Pantropheon or a History of Food and its Preparation in Ancient Times |last=Soyer |first=Alexis|year=1977|origyear=1853|publisher=Paddington Press |location=Wisbech, Cambs. |isbn=0-448-22976-5|page=172}}</ref> | |||
| Across northern Europe, butter was sometimes treated in a manner unheard-of today: it was packed into barrels (]) and buried in ]s, perhaps for years. Such "]" would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool, airless, ] and ]ic environment of a peat bog. Firkins of such buried butter are a common archaeological find in Ireland; the Irish National Museum has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century.<ref name=WE/> | |||
| ===Industrialization=== | |||
| Like Ireland, ] became well known for its butter, particularly in ] and ]. By the 1860s, butter had become so in demand in France that Emperor ] offered prize money for an inexpensive substitute to supplement France's inadequate butter supplies. A ] claimed the prize with the invention of ] in 1869. The first margarine was ] ] flavored with milk and worked like butter; vegetable margarine followed after the development of ] oils around 1900. | |||
| ] cream separator sped the butter-making process.]] | |||
| Until the 19th century, the vast majority of butter was made by hand, on farms. The first butter factories appeared in the United States in the early 1860s, after the successful introduction of ] factories a decade earlier. In the late 1870s, the ] ] was introduced, marketed most successfully by ] engineer ].<ref>Edwards, Everett E. "Europe's Contribution to the American Dairy Industry". ''The Journal of Economic History'', Volume 9, 1949. 72-84.</ref> This dramatically sped up the butter-making process by eliminating the slow step of letting cream naturally rise to the top of milk. Initially, whole milk was shipped to the butter factories, and the cream separation took place there. Soon, though, cream-separation technology became small and inexpensive enough to introduce an additional efficiency: the separation was accomplished on the farm, and the cream alone shipped to the factory. By 1900, more than half the butter produced in the ] was factory made; ] followed suit shortly after. | |||
| In 1920, ] authored ''The Butter Industry, Prepared for Factory, School and Laboratory'',<ref>{{cite book | last =Hunziker | first =O F | authorlink=Otto Frederick Hunziker | year =1920 | title =The Butter Industry, Prepared for Factory, School and Laboratory | publisher =author | location =LaGrange, IL}}</ref> a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of the efforts of the ], Professor Hunziker and others published articles regarding: causes of tallowiness<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker | coauthors = D. Fay Hosman | title = Tallowy Butter—its Causes and Prevention | journal = Journal of Dairy Science | volume = 1 | issue = 4 | pages = 320–346 | publisher = American Dairy Science Association | date=1 November 1917| url =http://jds.fass.org/cgi/reprint/1/4/320 | format=PDF | accessdate = 2008-06-28 | doi= 10.3168/jds.S0022-0302(17)94386-3 }}{{dead link|date=December 2013}}</ref> (an odor defect, distinct from rancidity, a taste defect); mottles<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker | coauthors = D. Fay Hosman | title = Mottles in Butter—Their Causes and Prevention | journal = Journal of Dairy Science | volume = 3 | issue = 2 | pages = 77–106 | publisher = American Dairy Science Association | date=1 March 1920| url =http://jds.fass.org/cgi/reprint/3/2/77 | format=PDF | accessdate = 2008-06-28 | doi= 10.3168/jds.S0022-0302(20)94253-4 }}{{dead link|date=December 2013}}</ref> (an aesthetic issue related to uneven color); introduced salts;<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker | coauthors = W. A. Cordes; B. H. Nissen | title = Studies on Butter Salts | journal = Journal of Dairy Science | volume = 11 | issue = 5 | pages = 333–351 | publisher = American Dairy Science Association | date=1 September 1929| url=http://jds.fass.org/cgi/reprint/11/5/333 | format=PDF | accessdate = 2008-06-28 | doi= 10.3168/jds.S0022-0302(28)93647-4 }}{{dead link|date=December 2013}}</ref> the impact of creamery metals<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker | coauthors = W. A. Cordes; B. H. Nissen | title = Metals in Dairy Equipment. Metallic Corrosion in Milk Products and its Effect on Flavor | journal = Journal of Dairy Science | volume = 12 | issue = 2 | pages = 140–181 | publisher = American Dairy Science Association | date=1 March 1929| url=http://jds.fass.org/cgi/reprint/12/2/140 | format=PDF | accessdate = 2008-06-28 | doi= 10.3168/jds.S0022-0302(29)93566-9 }}{{dead link|date=December 2013}}</ref> and liquids;<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker | coauthors = W. A. Cordes; B. H. Nissen | title = Metals in Dairy Equipment: Corrosion Caused by Washing Powders, Chemical Sterilizers, and Refrigerating Brines | journal = Journal of Dairy Science | volume = 12 | issue = 3 | pages = 252–284 | publisher = American Dairy Science Association | date=1 May 1929| url=http://jds.fass.org/cgi/reprint/12/3/252| archiveurl=http://web.archive.org/web/20081207063539/http://jds.fass.org/cgi/reprint/12/3/252| archivedate=2008-12-07 | format=PDF | accessdate = 2008-06-28 | doi= 10.3168/jds.S0022-0302(29)93575-X }}</ref> and acidity measurement.<ref>{{cite journal | last= Hunziker | first=O F | authorlink = Otto Frederick Hunziker | coauthors = W. A. Cordes; B. H. Nissen | title = Method for Hydrogen Ion Determination of Butter | journal = Journal of Dairy Science | volume = 14 | issue = 4 | pages = 347–37 | publisher = American Dairy Science Association | date=1 July 1931| url =http://jds.fass.org/cgi/reprint/14/4/347 | format=PDF | accessdate = 2008-06-28 | doi= 10.3168/jds.S0022-0302(31)93478-4 }}{{dead link|date=December 2013}}</ref> These and other ADSA publications helped standardize practices internationally. | |||
| Butter also served as a source of extra income for farm families. Wood presses featuring intricate decoration were used to press the butter into pucks or small bricks to be sold at a nearby market or general store with the decoration identifying the farm which produced the butter. This continued until production was mechanized and butter was produced in less decorative stick form.<ref>{{cite book|last=Hale|first=Sarah Josepha Buell|title=Mrs. Hale's new cook book|year=1857}}</ref> Today butter presses continue to be used for decorative purposes. | |||
| Per capita butter consumption declined in most western nations during the 20th century, in large part because of the rising popularity of ], which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the 1950s,<ref>Web Exhibits: Butter. .</ref> and it is still the case today that more margarine than butter is eaten in the U.S. and the EU.<ref>See for example from International Margarine Association of the Countries of Europe . Retrieved 4 December 2005.</ref> | |||
| {{-}} | |||
| ==Size and shape of butter packaging== | |||
| In the United States, butter is usually produced in 4-] sticks, wrapped in waxed or foiled paper and sold four to a one-pound carton. This practice is believed to have originated in 1907, when ] began packaging butter in this manner for mass distribution.<ref name="parker">{{cite journal | |||
| | author = Milton E. Parker | |||
| | title = Princely Packets of Golden Health (A History of Butter Packaging) | |||
| | version = | |||
| | publisher = | |||
| | year = 1948 | |||
| | url = http://drinc.ucdavis.edu/research/butter.pdf | |||
| | format = PDF | |||
| | accessdate = 2006-10-15}}</ref> | |||
| ] | |||
| ])]] | |||
| These sticks are commonly produced in two different shapes: | |||
| * The dominant shape east of the Rocky Mountains is the Elgin, or Eastern-pack shape, named for a dairy in ]. The sticks are {{convert|121|mm}} long and {{convert|32|mm}} wide and are typically sold stacked two by two in elongated cube-shaped boxes.<ref name="cooksill">{{Cite journal | |||
| |last1= | |||
| | first= | |||
| | authorlink= | |||
| | title=A Better Stick of Butter? | |||
| | journal=Cook's Illustrated | |||
| |volume= | |||
| |issue=77 | |||
| | year=2005 | |||
| | month = November & December | |||
| | page=3 | |||
| | url= | |||
| |postscript=<!--None--> }}</ref> | |||
| * West of the Rocky Mountains, butter printers standardized on a different shape that is now referred to as the Western-pack shape. These butter sticks are {{convert|80|mm}} long and {{convert|38|mm}} wide and are usually sold with four sticks packed side-by-side in a flat, rectangular box.<ref name="cooksill"/> The shape was altered for the West Coast because of the higher average temperature; having a smaller surface-area-to-volume ratio allowed the stick of butter to remain on the counter longer without melting.<ref name="foodwine">{{Cite journal | |||
| |last1= | |||
| | first= | |||
| | authorlink= | |||
| | title=Which Stick Makes a Better Butter? | |||
| | journal=Food & Wine | |||
| |volume= | |||
| |issue=68 | |||
| |date=August 1983 | |||
| | page= | |||
| | url= | |||
| |postscript=<!--None--> }}</ref> | |||
| Both sticks contain the same amount of butter, although most butter dishes are designed for Elgin-style butter sticks.<ref name="cooksill"/> | |||
| The stick's wrapper is usually marked off as eight ]s ({{convert|120|ml|abbr=on|disp=or}}); the actual volume of one stick is approximately nine tablespoons ({{convert|130|ml|abbr=on|disp=or}}).<!-- assuming the US customary tablespoon --> | |||
| Outside of the United States, butter is packaged and sold by weight only, not by volume (fluid measure) nor by unit (stick), but the package shape remains approximately the same. The wrapper is usually a foil and waxed-paper laminate (the waxed paper is now a siliconised substitute, but is still referred to in some places as ], from the wrapping used in past centuries; and the term 'parchment-wrapped' is still employed where the paper alone is used, without the foil laminate). | |||
| In the UK and Ireland, and in some other regions historically accustomed to using British measures, this was traditionally ½lb and 1 lb packs; since metrication, these countries have shifted to the same system the rest of the metricated world uses. | |||
| In the remainder of the metricated world, butter is packed and sold in 250g and 500g packs (roughly equivalent to the ½lb and 1 lb measures) and measured for cooking in grams or kilograms; although melted butter could be measured by fluid measure (centiliters or fluid ounces), this is rare. | |||
| Butter for commercial and industrial use is packaged in plastic buckets, tubs, or drums, in quantities and units suited to the local market. | |||
| ==Worldwide== | |||
| In 1997, India produced {{convert|1470000|MT|ST}} of butter, most of which was consumed domestically.<ref>Most nations produce and consume the bulk of their butter domestically.</ref> Second in production was the United States ({{convert|522000|MT|ST|disp=or|abbr=on}}), followed by France ({{convert|466000|MT|ST|disp=or|abbr=on}}), Germany ({{convert|442000|MT|ST|disp=or|abbr=on}}), and New Zealand ({{convert|307000|MT|ST|disp=or|abbr=on}}). France ranks first in per capita butter consumption with 8 kg per capita per year.<ref></ref> In terms of absolute consumption, Germany was second after India, using {{convert|578000|MT|ST}} of butter in 1997, followed by France ({{convert|528000|MT|ST|disp=or|abbr=on}}), Russia ({{convert|514000|MT|ST|disp=or|abbr=on}}), and the United States ({{convert|505000|MT|ST|disp=or|abbr=on}}). New Zealand, Australia, and the Ukraine are among the few nations that export a significant percentage of the butter they produce.<ref>Statistics from ] Foreign Agricultural Service (1999). . Retrieved 1 December 2005. The export and import figures do not include trade between nations within the ], and there are inconsistencies regarding the inclusion of clarified butterfat products (explaining why New Zealand is shown exporting more butter in 1997 than was produced).</ref> | |||
| According to a 2014 study, butter now tops $2 billion a year in the United States. This dollar amount has increased 65% since 2000. The ] also noted in 2012 butter's per capita consumption is at 5.6 pounds, a 40-year high.<ref name="Market Watch">{{cite news|last=Passey|first=Charles|title=Butter is now winning the fat wars Unilever: ‘We have been too obsessed, overly obsessed’ with margarine|url=http://www.marketwatch.com/story/butter-is-now-winning-the-fat-wars-2014-01-20|accessdate=21 January 2014|newspaper=Market Watch|date=21 January 2014}}</ref><ref name=Ferman>{{cite news|last=Ferdman|first=Roberto|title=The war against butter is over. Butter won|url=http://qz.com/168276/the-war-against-butter-is-over-butter-won/|accessdate=21 January 2014|newspaper=Quartz|date=20 January 2014}}</ref> | |||
| Different varieties are found around the world. '']'' is a spiced Moroccan clarified butter, buried in the ground and aged for months or years. ] butter is a speciality in Tibet; '']'', ] flour mixed with yak butter, is a staple food. ] is consumed in the ]n regions of Tibet, Bhutan, Nepal and India. It consists of ] served with intensely flavored—or "rancid"—yak butter and salt. In African and Asian ], butter is traditionally made from ] rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk.<ref>Crawford ''et al.'', part B, section III, ch. 1: . Retrieved 28 November 2005.</ref> | |||
| ==Storage and cooking== | |||
| ] served over white ] and ]es.]] | |||
| Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above ] temperatures. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in ] featured a "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater.<ref>. Retrieved 27 November 2005. The feature has been phased out for ] reasons.</ref> Keeping butter tightly wrapped delays rancidity, which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. Wrapped butter has a ] of several months at refrigerator temperatures.{{Citation needed|date=December 2010}} | |||
| "]es" or "] butter dishes" involve a lid with a long interior lip, which sits in a container holding a small amount of water. Usually the dish holds just enough water to submerge the interior lip when the dish is closed. Butter is packed into the lid. The water acts as a seal to keep the butter fresh, and also keeps the butter from overheating in hot temperatures. This allows butter to be safely stored on the countertop for several days without spoilage. | |||
| Once butter is softened, ]s, ]s, or other flavoring agents can be mixed into it, producing what is called a ''compound butter'' or ''composite butter'' (sometimes also called ''composed butter''). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with ]s; such ]s are often flavored with ]. | |||
| ] | |||
| Melted butter plays an important role in the preparation of ]s, most obviously in ]. '']'' (hazelnut butter) and '']'' (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of ] or ]. ] and ] sauces are ]s of ] and melted butter; they are in essence ]s made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful ] in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. '']'' (white butter) is made by whisking butter into reduced vinegar or ], forming an emulsion with the texture of thick cream. '']'' (prepared butter) is melted but still ] butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine—as well as a buttery taste.<ref>Sauce information from McGee, pp. 36 (''beurre noisette'' and ''beurre noir''), 632 (''beurre blanc'' and ''beurre monté''), and 635–636 (hollandaise and béarnaise).</ref> | |||
| In Poland, the ] (''Baranek wielkanocny'') is a traditional addition to the Easter Meal for many Polish Catholics. Butter is shaped into a lamb either by hand or in a lamb-shaped mould. Butter is also used to make edible decorations to garnish other dishes. | |||
| ]]] | |||
| Butter is used for ] and ], although its milk solids brown and burn above 150 °C (302 °F)—a rather low temperature for most applications. The ] of butterfat is around 200 °C (400 °F), so clarified butter or ghee is better suited to frying.<ref name=McGee_37/> Ghee has always been a common frying medium in India, where many avoid other animal fats for cultural or religious reasons. | |||
| Butter fills several roles in ], where it is used in a similar manner as other solid fats like ], ], or ], but has a flavor that may better complement sweet baked goods. Many ] ]s and some ] ]s are ]ed, at least in part, by ] butter and ] together, which introduces air bubbles into the butter. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake. Some cookies like ] may have no other source of moisture but the water in the butter. ] like ] dough incorporate pieces of solid fat into the dough, which become flat layers of fat when the dough is rolled out. During baking, the fat melts away, leaving a flaky texture. Butter, because of its flavor, is a common choice for the fat in such a dough, but it can be more difficult to work with than shortening because of its low melting point. Pastry makers often chill all their ingredients and utensils while working with a butter dough. | |||
| Butter also has many non-culinary, traditional uses which are specific to certain cultures. For instance, in North America, applying butter to the handle of a door is a common prank on ]. | |||
| ==Nutritional information== | |||
| As butter is essentially just the milk fat, it contains only traces of ], so moderate consumption of butter is not a problem for the ].<ref>From data here , one ] of butter contains 0.03 grams of lactose; a cup of milk contains 400 times that amount.</ref> People with ] may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.<ref>Allergy Society of South Africa. . Retrieved 27 November 2005.</ref> | |||
| It is a good source of ] equivalent. | |||
| Butter may play a useful role in dieting by providing ]. A small amount added to low fat foods such as vegetables may ward off feelings of hunger.<ref name="WhyButterIsBetter">{{cite web | |||
| |url = http://www.westonaprice.org/food-features/why-butter-is-better | |||
| |title = Why Butter Is Better | |||
| |accessdate = 2009-10-23 | |||
| |work = Does butter cause disease? On the contrary, butter protects us against many diseases | |||
| |publisher = The Weston A. Price Foundation | |||
| }} "Why Butter is Better" first appeared in Health Freedom News, 1999 Sally Fallon and Mary G. Enig, PhD.</ref> | |||
| {{nutritionalvalue | name=Butter, unsalted | kJ=2999 | protein=1 g | fat=81 g | carbs=0 g | vitA_ug=684 | vitD_iu= 60 | vitE_mg = 2.32 | satfat=51 g | monofat=21 g | polyfat=3 g | opt1n=] | opt1v=215 mg | right=1 | source_usda=1 | note=Fat percentage can vary.<br/>See also ].}} {{comparison of cooking fats}} | |||
| ==Alternatives to butter== | |||
| Consuming certain kinds of fat in one's diet increases risk of experiencing a range of heart problems.<ref name="HooperSummerbell2012">{{cite journal|last1=Hooper|first1=Lee|last2=Summerbell|first2=Carolyn D|last3=Thompson|first3=Rachel|last4=Sills|first4=Deirdre|last5=Roberts|first5=Felicia G|last6=Moore|first6=Helen J|last7=Davey Smith|first7=George|last8=Hooper|first8=Lee|title=Reduced or modified dietary fat for preventing cardiovascular disease|year=2012|doi=10.1002/14651858.CD002137.pub3}}</ref> For this reason, health organizations recommend reducing the amounts of fat one uses in cooking or using some types of fats in favor of others.<ref name="HooperSummerbell2012"/> Limiting the amount of total fat in one's diet is preferable to any other way of reducing saturated and trans fat intake.<ref>{{cite web |url= http://www.mayoclinic.org/diseases-conditions/heart-disease/in-depth/heart-healthy-diet/ART-20047702 |title=Heart-healthy diet: 8 steps to prevent heart disease |author=] |work=mayoclinic.org |date=20 April 2012 |quote=butter |accessdate=27 February 2014}}</ref> Substituting butter with alternatives which have fewer adverse health consequences is a complementary option.<ref>{{cite web |url= http://www.heartfoundation.org.au/healthy-eating/fats/Pages/butter-margarine.aspx |title=Butter vs margarine |author=] |work=heartfoundation.org.au |year=2014 |accessdate=27 February 2014}}</ref> | |||
| Vegetable fats have fewer adverse health consequences than animal fats, and for this reason, margarine is a healthier food choice than butter. Among types of margarine, those which are soft are generally healthier than those which are hard.<ref>{{cite web |url= http://www.mayoclinic.org/butter-vs-margarine/expert-answers/FAQ-20058152 |title=Butter vs. margarine: Which is better for my heart? |first=Jennifer K. |last=Nelson |work=mayoclinic.org |date=2 June 2012 |accessdate=27 February 2014}}</ref> | |||
| Research suggests that persons who receive appropriate health advice on improving cardiovascular health with good diet choices are likely to accept that advice, change their eating habits, and improve their health.<ref name="ReesDyakova2013">{{cite journal|last1=Rees|first1=Karen|last2=Dyakova|first2=Mariana|last3=Wilson|first3=Nicola|last4=Ward|first4=Kirsten|last5=Thorogood|first5=Margaret|last6=Brunner|first6=Eric|last7=Brunner|first7=Eric|title=Dietary advice for reducing cardiovascular risk|year=2013|doi=10.1002/14651858.CD002128.pub5}}</ref> | |||
| Various products can be used as butter substitutes. | |||
| *Butter blends or spreadable butter are a mixture of butter and vegetable oil. They contain half the saturated fat of butter but have almost the same amount of calories and total fat content.<ref name="Consumer Reports February 2014">{{cite web |url= http://www.consumerreports.org/cro/2014/01/the-healthiest-spread-for-your-bread/index.htm |title=Best Butter Alternatives - Healthy Spreads for Bread |author=Consumer Reports |authorlink=Consumer Reports |work=consumerreports.org |date=February 2014 |accessdate=27 February 2014}}</ref> | |||
| *Buttery spreads have the texture of butter but are made of vegetable oils. Often these products are marketed to profile a single oil but are a mixture of more than one oil. They may not have the same nutritional value as unprocessed vegetable oil. All of these spreads have ]. Spreads may contain health supplements, such as vitamin D or calcium. Those designed to provide ] have been reported by sensory analysts to have a less appealing taste.<ref name="Consumer Reports February 2014"/> | |||
| *] spreads are actually a blend of coconut oil with other vegetable oils. They may be marketed as containing ] but they also contain other saturated fats.<ref name="Consumer Reports February 2014"/> | |||
| When ] and ] were new, they were seen as unhealthy, inferior alternatives to butter. Eventually the medical community focused on ] as a cause of various health problems, with butter as an obvious source of it. Margarine was then seen as a healthier alternative. In more recent years, though, science recognizes that cholesterol is not bad, per se, but only certain kinds and in certain amounts. Meanwhile, the focus has shifted to various lipids used in some margarines, like ], as being even worse for people and butter is once again thought of as better than stick margarine.<ref>'''The Daily Mail'''<br/> | |||
| </ref> | |||
| ==See also== | |||
| {{portal|Food}} | |||
| * ] | |||
| ==References== | |||
| {{Reflist|2}} | |||
| ==Further reading== | |||
| <div class="references-small"> | |||
| *{{Cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | isbn=0-684-80001-2}} pp 33–39, "Butter and Margarine" | |||
| *Dalby, Andrew (2003). {{dead link|date=December 2013}}, 65. Google Print. ISBN 0-415-23259-7 (accessed November 16, 2005). Also available in print from Routledge (UK). | |||
| *Michael Douma (editor). . Retrieved November 21, 2005. | |||
| *{{Cite book | author=Crawford, R.J.M. ''et al.'' | title=The technology of traditional milk products in developing countries | publisher=Food and Agriculture Organization of the United Nations | year=1990 | isbn=92-5-102899-0}} | |||
| *Grigg, David B. (November 7, 1974). , 196–198. Google Print. ISBN 0-521-09843-2 (accessed November 28, 2005). Also available in print from Cambridge University Press. | |||
| </div> | |||
| ==External links== | |||
| {{Commons category|Butter}} | |||
| {{cookbook}} | |||
| {{Wiktionary}} | |||
| * | |||
| * , ''Food Resource, College of Health and Human Sciences, ]'', February 20, 2007. – FAQ, links, and extensive bibliography of ] articles on butter. | |||
| * | |||
| * | |||
| {{Butter}} | |||
| {{fatsandoils}} | |||
| {{Vegetarianism}} | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| ] | |||
| {{Link FA|he}} | |||
Revision as of 14:31, 28 February 2014
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