The word butter has two meanings, one refers to cow dairy products, the other refers to the oil extracted from the fat tissue of cows. The two meanings are easily confused. The first meaning: butter, the English name is butter or butter fat. the second meaning: from the cow's adipose tissue from the fat, the English name is beef tallow.

Butter is the fat from milk, is a dairy product, is not homogenized before the top layer of raw cow's milk in the milk fat content of the layer of higher production. "Cream" is the industry standardized term, and butter is the common name for cream. Butter is the common name for cream. Cream is often referred to as butter in Hong Kong and Macau. [1][2] Similar to the extraction of lard from pork fat, people use the fatty tissue of cattle as the raw material, which is heated to extract the fat. This tallow has a particular unpleasant odor and needs to be melted and deodorized before it can be used. In industrialized production, factories use cattle fat tissue from meat and food processing enterprises as raw materials, using wet process, through degumming, deacidification and other more than twenty procedures to become tallow. The melting point of butter is 40℃-46℃, because its melting point is higher than the body temperature, it is not easy to be digested. Although it is not suitable for direct consumption, but it can make pastry shortening, so in the production of Western-style pastry, in European countries, commonly used as a shortening agent.