Butter is a kind of solid grease processed from milk, which is the product of mixing fresh milk and filtering some water from the thick objects on the upper layer.
Butter, also known as butterfat and butterfat, is made by separating the thin cream from skim milk, ripening the thin cream and stirring it. The biggest difference between butter and cream is the composition, and the fat content of butter is higher. High-quality butter is light yellow in color, uniform and delicate in texture, with no moisture oozing from the cut surface and fragrant in smell.
Extended data:
Butter can be divided into raw butter (directly made from raw milk), superfine butter (only pasteurized uncooked milk or cream) and fine butter (partially frozen milk). In taste, it can also be divided into original flavor, semi-salt and salted butter.
Butter is divided into food butter and lubricating butter, which is also called grease and is a kind of lubricating oil. This paper focuses on food butter: called "Xiri Taosu" in Mongolian, it has a unique and pure flavor and is rich in nutrients, which is a good product for herders to entertain guests. Butter can be extracted from milk skin, white oil or oil skin condensed from fresh milk.
References:
Baidu encyclopedia-butter