Cream butter and butter are the same, but one is named after the ingredients and the other is named after the specifications, so the names are different.

Simply put, butter is the processed product of milk, or in this way, it is the cream in milk.

There are many methods of extraction, which are common from boiling or stirring milk to standing for precipitation. The layer of thick cream floating on the top is called "thin cream". If it is separated and stirred for many times, it will appear yellow solid. This is the initial butter, which is filtered, sterilized by heating and evaporated. Yes, the rest is butter.

How to make butter:

In the process of milk mixing, the original milk fat globules are rich in protein, which will be broken and milk fat will flow out. Without the protection of protein, the fat naturally separated from water, floated on it, gathered together and turned pale yellow. At this time, after purification, squeezing water, butter will do.

Nutritional value of butter;

Simply put, butter is a kind of fat, similar to lard and chicken oil. However, the taste of butter is more fragrant, with a strong milk flavor and a higher edible value. Its yellow color is mainly composed of carotene. In addition, it contains unsaturated fatty acids and a small amount of trace elements. Other aspects are similar to the usual edible oil, such as calories, cholesterol and so on.

Some people may think that the cream in the cake is made of butter, but it is not. It is "margarine". It is mainly made by mixing cream essence, starch hydrolysate, protein and food additives. Therefore, it contains a kind of "trans fatty acid" substance, which is harmful to human body if eaten too much. This is an internationally recognized fact, so it is advisable to eat less.