1, animal butter with what to do: butter, also known as cream, white skimmed oil, is the separation of milk in the thin cream and skimmed milk, so that the thin cream ripened and stirred and become. 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 delicate in texture, with no water seeping out of the cut surface. Fragrant odor. Butter is mainly used as a condiment, nutritious but high fat content, so do not over eat.

2, vegetable butter with what to do: margarine is generally hydrogenated or crystallized vegetable oil to do as raw materials, vegetable oil in some mixed with a small amount of animal fat. The fat content of margarine should not be less than 80%. Since the fat content of natural fats and oils is almost 100%, it is necessary to add water (usually milk or whipping cream) to form a water-oil emulsion that meets the requirements, and its physical properties are basically the same as butter. Soybean oil and cottonseed oil after refining and partial hydrogenation will be able to achieve the desired consistency, so widely used in the production of margarine.