Butter is made from milk.

Butter is made by separating the thin cream and skimmed milk from milk, ripening the thin cream and stirring it. Butter is divided into animal butter and vegetable butter, vegetable butter is made from fats, water, salt, preservatives, coloring and other additives; and animal butter is fat extracted from milk.

Butter from the production process, divided into raw butter, superfine butter, fine butter. In terms of flavor, it is divided into plain, semi-salted and salted butter. From the production of raw materials, there are natural butter, margarine 2 kinds.

Margarine, the raw material of this butter is vegetable oil, after hydrogenation, no matter the taste, flavor, aroma, and natural butter is very similar, and low cost, usually used to replace the natural butter.

Introduction of the difference between butter

1, animal butter

Butter in English is called butter, is extracted from the milk of the fat, the color is relatively light, delicate taste, with a unique natural milky flavor, can be directly smeared with bread, you can also do desserts, but also the nutritional value of its dairy products first. Although the nutritional value is high, but because the calorie is also relatively high, it is recommended that you control the amount of intake. In addition, butter is a natural food, improper preservation is prone to mold and deterioration.

2, salted butter and unsalted butter

Butter is usually divided into salted butter and unsalted butter, salted preservation time is longer, but in the baking of the most commonly used is unsalted butter. The salt content of salted butter products is not consistent, and there is a calculation hassle depending on the amount of butter used, so salted butter is not recommended for baking. Salted butter is often used as a seasoning, and is eaten directly on bread.