Butter

"Butter" is a dairy food mainly made from cow's milk or curd. It is a fatty substance obtained from the upper layer of cream or milk. Butter is commonly used with food, in baking and cooking. It can be golden or pale yellow in color and has a smooth and creamy texture.

 Benefits of Butter

Butter is rich in various nutrients, which can be beneficial for the body. Some of its benefits are as follows:

1. Vitamins A, D, E and K:

 Butter contains high levels of fat-soluble vitamins, which help boost the body's immune system.

2. Healthy Fats:

 Butter contains healthy saturated fats, which play an important role in cell membrane structure and hormone production.

3. Source of Energy:

 Fat present in butter acts as quick energy.

4. Butyric acid:

 It helps in maintaining intestinal health and helps in digestion.

There are many other benefits of butter.

 Nutritional value of butter (per 100 grams):

- Calories: about 717 calories

- Total fat: 81 grams

 - Saturated fat: 51 grams

 - Monounsaturated fat: 21 grams

 - Polyunsaturated fat: 3 grams

- Cholesterol: 215 mg

- Carbohydrates: 0.1 g

- Protein: 0.8 grams

- Vitamin A: about 60-70% of the daily requirement

- Vitamin D: about 15% of the daily requirement

 Butter making process

1. Collection of Cream:

 To make butter, cream is first separated from the milk.

2. Biting in different steps:

 Beat the cream until the butter separates. During beating the fat particles of the cream combine to form butter.

3. Strain and wash:

 The butter is strained and washed to remove excess water and make it more stable.

4. Adding salt (optional):

 Salt can be added to butter to enhance the taste.

5. Storage:

 Butter should be stored in a cool place to keep it good for a long time.

This process is used both domestically and commercially.