Butter can be divided into two kinds: animal butter and vegetable butter. Animal cream is separated from the fat of milk. Vegetable cream is made of soybean, vegetable oil, water, salt and milk powder.

In terms of taste, animal cream is better. Vegetable butter is something we can often buy in cake shops. It has more than half the calories, less saturated fatty acids and no cholesterol. There are two main points, one is to increase the shelf life, and the other is to have a good flavor. Most lactic acid bacteria propagate in the starter, which increases the acidity of butter, prevents the propagation of other miscellaneous bacteria, especially yeast and mold, and prolongs the shelf life.