Butter is made by churning cream or milk and consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32º-35ºC (90º-95ºF). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow's/buffalo's feed.
Butter produces clarified butter or ghee, which is almost entirely butterfat. AMF is concentrated butter fat to 99.8% purity.
Butter is used in many different applications; For example in various bakery products and laminated dough, reconstituted dairy and cream, ice-cream, chocolate, confectionary and processed cheese.
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