At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can keep for six to eight months under normal conditions. Cream may be separated usually by a centrifugal separator from whey instead of milk, as a byproduct of cheese -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". The fat content of whey is low, so pounds of whey will typically give 3 pounds of butter. There are several butters produced in Europe with protected geographical indications ; these include:.

The earliest butter would have been from sheep or goat 's milk; cattle are not thought to have been domesticated for another thousand years. 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 Mediterranean climate , unclarified butter spoils quickly, unlike cheese , so 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 barbarians. A play by the Greek comic poet Anaxandrides refers to Thracians as boutyrophagoi , "butter-eaters".

Historian and linguist Andrew Dalby says most references to butter in ancient Near Eastern texts should more correctly be translated as ghee. Ghee is mentioned in the Periplus of the Erythraean Sea as a typical trade article around the first century CE Arabian Sea , and Roman geographer Strabo describes it as a commodity of Arabia and Sudan.

The tale of the child Krishna stealing butter remains a popular children's story in India today. Since India's prehistory, ghee has been both a staple food and used for ceremonial purposes, such as fueling holy lamps and funeral pyres. In the cooler climates of northern Europe, people could store butter longer before it spoiled. Scandinavia has the oldest tradition in Europe of butter export trade, dating at least to the 12th century. Butter slowly became more accepted by the upper class, notably when the early 16th century Roman Catholic Church allowed its consumption during Lent.

Bread and butter became common fare among the middle class and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables. In antiquity, butter was used for fuel in lamps, as a substitute for oil. The Butter Tower of Rouen Cathedral was erected in the early 16th century when Archbishop Georges d'Amboise authorized the burning of butter during Lent, instead of oil, which was scarce at the time.

Across northern Europe, butter was sometimes treated in a manner unheard-of today: it was packed into barrels firkins and buried in peat bogs , perhaps for years. Such " bog butter " would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool, airless, antiseptic and acidic environment of a peat bog.

Firkins of such buried butter are a common archaeological find in Ireland; the National Museum of Ireland — Archaeology has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction. Like Ireland, France became well known for its butter, particularly in Normandy and Brittany.

Butter consumption in London in the mid s was estimated at 15, tons annually.

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A French chemist claimed the prize with the invention of margarine in The first margarine was beef tallow flavored with milk and worked like butter; vegetable margarine followed after the development of hydrogenated oils around 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 s, after the successful introduction of cheese factories a decade earlier.

In the late s, the centrifugal cream separator was introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval. 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 , more than half the butter produced in the United States was factory made; Europe followed suit shortly after. In , Otto Hunziker authored The Butter Industry, Prepared for Factory, School and Laboratory , [24] a well-known text in the industry that enjoyed at least three editions , , As part of the efforts of the American Dairy Science Association , Professor Hunziker and others published articles regarding: causes of tallowiness [25] an odor defect, distinct from rancidity, a taste defect ; mottles [26] an aesthetic issue related to uneven color ; introduced salts; [27] the impact of creamery metals [28] and liquids; [29] and acidity measurement.

Butter also provided extra income to farm families. They used wood presses with carved decoration to press butter into pucks or small bricks to sell at nearby markets or general stores. The decoration identified the farm that produced the butter.

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This practice continued until production was mechanized and butter was produced in less decorative stick form. Butter consumption declined in most western nations during the 20th century, mainly because of the rising popularity of margarine , which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the s, [32] and it is still the case today that more margarine than butter is eaten in the U.

In the United States, butter has traditionally been made into small, rectangular blocks by means of a pair of wooden butter paddles. This practice is believed to have originated in , when Swift and Company began packaging butter in this manner for mass distribution. Due to historical differences in butter printers machines that cut and package butter , [35] 4-ounce sticks are commonly produced in two different shapes:.

Most butter dishes are designed for Elgin-style butter sticks. The printing on unsalted "sweet" butter wrappers is typically red, while that for salted butter is typically blue. 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 parchment , 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. Butter for commercial and industrial use is packaged in plastic buckets, tubs, or drums, in quantities and units suited to the local market.

In , India produced 1,, metric tons 1,, short tons of butter, most of which was consumed domestically. New Zealand, Australia , and the Ukraine are among the few nations that export a significant percentage of the butter they produce. Different varieties are found around the world. Smen is a spiced Moroccan clarified butter, buried in the ground and aged for months or years.

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A similar product is maltash of the Hunza Valley , where cow and yak butter can be buried for decades, and is used at events such as weddings. It consists of tea served with intensely flavored—or "rancid"—yak butter and salt.

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In African and Asian developing nations , butter is traditionally made from sour milk rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk. 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 New Zealand featured a "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater.

Wrapped butter has a shelf life of several months at refrigerator temperatures. 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 method lets butter sit on a countertop for several days without spoiling. Butter has been considered indispensable in French cuisine since the 17th century.

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Once butter is softened, spices , herbs , 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 desserts ; such hard sauces are often flavored with spirits. Melted butter plays an important role in the preparation of sauces , notably in French cuisine.



Beurre noisette hazelnut butter and Beurre noir 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 vinegar or lemon juice. In Poland, the butter lamb 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 fills several roles in baking , where it is used in a similar manner as other solid fats like lard , suet , or shortening , but has a flavor that may better complement sweet baked goods. Many cookie doughs and some cake batters are leavened , at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter.

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The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake. Some cookies like shortbread may have no other source of moisture but the water in the butter. Pastries like pie 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. As butter is essentially just the milk fat, it contains only traces of lactose , so moderate consumption of butter is not a problem for lactose intolerant people. A study concluded that "hyper cholesterolemic people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the normocholesterolemic population. From Wikipedia, the free encyclopedia. For other uses, see Butter disambiguation.

USDA , Butter, without salt. Fat percentage can vary. See also Types of butter. Main article: Churning butter. See also: Butterfat. The Physics Hypertextbook.