Butter is processed from milk. It is the product of stirring fresh milk and then filtering out some of the water from the top layer of the thick object. Mainly used as a condiment, nutrition is very good but the fat content is very high, so do not eat too much. Butter, also known as cream, white skimmed oil, is the thin cream and skimmed milk in the milk after the separation, so that the thin cream ripe and stirred into the. The biggest difference between butter and cream is the composition, butter has a higher fat content. High-quality butter is light yellow in color, uniform and fine in texture, with no moisture oozing from the cut surface and a fragrant odor. Both thin cream and butter are made from full-fat fresh milk. Professionally, cream refers to butter in fact; and what we often think of as cream is actually called thin cream, which is obtained in the separation of whole milk. During the separation process, the fat in the milk is different because of its specific gravity, and the lighter mass of fat globules floats to the top and becomes thin cream. The fat content of thin cream is only 20%30% of that of whole milk, and its nutritional value is between that of whole milk and butter, so it can usually be used to add to coffee and tea, as well as to make desserts and candies. Many people think that the cake room used to make the cake is thin cream, in fact, is wrong. This whipped cream has nothing to do with cream at all. Its main ingredient is vegetable cream, which is actually a mixture of hydrogenated vegetable oils, starch hydrolysates, some protein components and other food additives. Hydrogenated vegetable oil contains trans fatty acids, a large number of consumption of the heart has a certain degree of harm, which has been formed in the international **** knowledge, so usually should try to eat as little as possible. Vigorous churning of milk or thin cream ruptures the protein membrane of the milk fat globules, and the milk fat flows out of the globules. Having lost the protection of the proteins, the separation of fat and water occurs, and they slowly float upward, gather together, and turn a pale yellow color. At this point, the upper layer of fat is separated, salted and pressed to remove the water, and it becomes butter, also called white off, for everyday consumption. All of the fat-soluble nutrients in milk are found in the milk fat, including vitamin A, vitamin D, small amounts of vitamin K and carotene. Therefore, butter is an excellent source of vitamin A and vitamin D, and its yellow color comes from carotenoids. However, butter is high in saturated fatty acids (bad fats) and cholesterol, and low in calcium and protein, making it less nutritious than whole milk and thin cream. Therefore, people who want to lose weight and need to control their fat intake should preferably eat less.