Dairy products in daily life, in addition to milk and cheese, are commonly found in cream and butter. Many people are not aware of the relationship between them and what the difference is nutritionally.

Many people think that what is used to make cakes in a bakery is cream, which is actually wrong. This "whipped cream" has nothing to do with cream at all, and its main ingredient is vegetable cream, which is actually a mixture of hydrogenated vegetable oil, starch hydrolysate, some protein components and other food additives.

Hydrogenated vegetable oils contain "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 be eaten as little as possible.

Cream and butter are made from whole milk. Cream is also called thin cream, which is obtained in the separation of whole milk. During the process of separation, 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 cream. The fat content of 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.

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 rise to the surface, gathering together and turning a pale yellow color. At this point, the separation of the upper layer of fat, add salt and press to remove water, will become daily consumption of butter, also known as "white off".

Milk's fat-soluble nutrients are found in milk fat, including vitamin A, vitamin D, small amounts of vitamin K and carotene. Thus, 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 cream. Therefore, people who want to lose weight and need to control their fat intake should preferably eat less.