Most often based on cow's milk, butter can also be made from the milk of other mammals, including sheep, goats, buffaloes and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butter.
Butter is a water-in-oil emulsion resulting from a reversal of cream, oil-in-water milk proteins are emulsifiers. Butter remains a solid when cooled, but is softened to a spreadable consistency at room temperature and melts a thin liquid consistency at 32-35 ° C (90-95 ° F). The density of butter is 911 g / L (56.9 lb/ft3).
Generally, it has a pale yellow color, but varies from bright yellow to nearly white. The color depends on the unmodified animal feed is commonly manipulated and food dyes in the commercial manufacturing process, most often annatto or carotene.