Butter Tea Churns, Sera, Tibet
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Butter is a
dairy product Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...
made from the fat and
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
components of churned
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
. It is a semi-solid
emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
at
room temperature Colloquially, "room temperature" is a range of air temperatures that most people prefer for indoor settings. It feels comfortable to a person when they are wearing typical indoor clothing. Human comfort can extend beyond this range depending on ...
, consisting of approximately 80%
butterfat Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butt ...
. It is used at room temperature as a
spread Spread may refer to: Places * Spread, West Virginia Arts, entertainment, and media * ''Spread'' (film), a 2009 film. * ''$pread'', a quarterly magazine by and for sex workers * "Spread", a song by OutKast from their 2003 album ''Speakerboxxx/T ...
, melted as a
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
, and used as a
fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers spec ...
in
baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
,
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...
-making,
pan frying Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, n ...
, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other
mammal Mammals () are a group of vertebrate animals constituting the class Mammalia (), characterized by the presence of mammary glands which in females produce milk for feeding (nursing) their young, a neocortex (a region of the brain), fur or ...
s, including
sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus ''Ovis'', in everyday usage it almost always refers to domesticated s ...
,
goats The goat or domestic goat (''Capra hircus'') is a domesticated species of Caprinae, goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a membe ...
, buffalo, and
yaks The domestic yak (''Bos grunniens''), also known as the Tartary ox, grunting ox or hairy cattle, is a species of long-haired domesticated cattle found throughout the Himalayan region of the Indian subcontinent, the Tibetan Plateau, Kachin Sta ...
. It is made by churning milk or cream to separate the fat globules from the
buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...
.
Salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually
refrigerated The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
. In modern times salt may be added for its taste.
Food coloring Food coloring, or color additive, is any dye, pigment, or substance that imparts color when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used in both commercial food ...
s are sometimes added to butter. Rendering butter, removing the water and
milk solids Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and d ...
, produces
clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. w ...
or ''
ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...
'', which is almost entirely butterfat. Butter is a water-in-oil
emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when
refrigerated The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
, but softens to a spreadable consistency at
room temperature Colloquially, "room temperature" is a range of air temperatures that most people prefer for indoor settings. It feels comfortable to a person when they are wearing typical indoor clothing. Human comfort can extend beyond this range depending on ...
, and melts to a thin liquid consistency at . The density of butter is . It generally has a pale yellow color, but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes manipulates the color with food colorings like
annatto Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropical America. It is often used to impart a yellow or orange color to foods, but sometimes also for its flav ...
or
carotene The term carotene (also carotin, from the Latin ''carota'', "carrot") is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals (with the exc ...
.


Etymology

The word ''butter'' derives (via
Germanic languages The Germanic languages are a branch of the Indo-European language family spoken natively by a population of about 515 million people mainly in Europe, North America, Oceania and Southern Africa. The most widely spoken Germanic language, Engli ...
) from the
Latin Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the ...
''butyrum'', which is the latinisation of the
Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...
βούτυρον (''bouturon''). This may be a compound of βοῦς (''bous''), "ox, cow" + τυρός (''turos''), "cheese", that is "cow-cheese". The word ''turos'' ("cheese") is attested in
Mycenaean Greek Mycenaean Greek is the most ancient attested form of the Greek language, on the Greek mainland and Crete in Mycenaean Greece (16th to 12th centuries BC), before the hypothesised Dorian invasion, often cited as the ''terminus ad quem'' for the ...
. The latinized form is found in the name
butyric acid Butyric acid (; from grc, βούτῡρον, meaning "butter"), also known under the systematic name butanoic acid, is a straight-chain alkyl carboxylic acid with the chemical formula CH3CH2CH2CO2H. It is an oily, colorless liquid with an unple ...
, a compound found in rancid butter and dairy products such as
Parmesan cheese Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces A province is almost always an administrat ...
.


Production

Unhomogenized milk and cream contain
butterfat Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butt ...
in
microscopic The microscopic scale () is the scale of objects and events smaller than those that can easily be seen by the naked eye, requiring a lens (optics), lens or microscope to see them clearly. In physics, the microscopic scale is sometimes regarded a ...
globules. These globules are surrounded by membranes made of
phospholipid Phospholipids, are a class of lipids whose molecule has a hydrophilic "head" containing a phosphate group and two hydrophobic "tails" derived from fatty acids, joined by an alcohol residue (usually a glycerol molecule). Marine phospholipids typ ...
s (
fatty acid In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, fr ...
emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Altho ...
s) and
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
s, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat
crystals A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macrosc ...
, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called
buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...
—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called
scotch hands Scotch hands (also known as butter beaters, butter hands, butter workers or butter pats) are wooden spatulas used when making butter. They are used to press freshly churned butter to remove the watery buttermilk during the butter finishingworking ...
. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. Commercial butter is about 80% butterfat and 15% water; traditionally made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of
triglyceride A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from ''tri-'' and ''glyceride''). Triglycerides are the main constituents of body fat in humans and other vertebrates, as w ...
, a triester derived from
glycerol Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known ...
and three of any of several
fatty acid In chemistry, particularly in biochemistry, a fatty acid is a carboxylic acid with an aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, fr ...
groups.


Types

Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as
bacteria Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...
convert milk sugars into
lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...
. The fermentation process produces additional aroma compounds, including
diacetyl Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a yellow liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side). Diacet ...
, which makes for a fuller-flavored and more "buttery" tasting product. Dairy products are often
pasteurized Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mi ...
during production to kill
pathogen In biology, a pathogen ( el, πάθος, "suffering", "passion" and , "producer of") in the oldest and broadest sense, is any organism or agent that can produce disease. A pathogen may also be referred to as an infectious agent, or simply a germ ...
ic bacteria and other
microbe A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...
s. Butter made from pasteurized fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, with the development of
refrigeration The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, ht ...
and the mechanical
cream separator A separator is a centrifugal device that separates milk into cream and skimmed milk. Separation was commonly performed on farms in the past. Most farmers milked a few cows, usually by hand, and separated milk. Some of the skimmed milk was consu ...
. Cultured butter is preferred throughout
continental Europe Continental Europe or mainland Europe is the contiguous continent of Europe, excluding its surrounding islands. It can also be referred to ambiguously as the European continent, – which can conversely mean the whole of Europe – and, by ...
, while sweet cream butter dominates in the United States and the United Kingdom. Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies. Commercial raw cream butter is virtually unheard of in the United States. Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it. It is rare in Europe as well.


Clarified butter

Clarified butter Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. w ...
has almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its
melting point The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends ...
and then allowing it to cool; after settling, the remaining components separate by density. At the top,
whey protein Whey protein is a mixture of proteins isolated from whey, the liquid material created as a by-product of cheese production. The proteins consist of α-lactalbumin, β-lactoglobulin, serum albumin and immunoglobulins. Glycomacropeptide also makes ...
s form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and
casein Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of ...
proteins that settle to the bottom.
Ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...
is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces
antioxidant Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. This can lead to polymerization and other chain reactions. They are frequently added to industrial products, such as fuels and lubricant ...
s that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions.


Whey butter

Cream may be separated (usually by a centrifuge or a sedimentation) from
whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard ...
instead of milk, as a
byproduct A by-product or byproduct is a secondary product derived from a production process, manufacturing process or chemical reaction; it is not the primary product or service being produced. A by-product can be useful and marketable or it can be consid ...
of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy". They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give 3 pounds of butter.


European butters

There are several butters produced in Europe with
protected geographical indication Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...
s; these include: *
Beurre d'Ardenne Beurre d’Ardenne is a type of butter made in the Ardenne of Belgium from cow's milk. As a traditional product of the area, it received Belgian ''appellation d'origine'' by royal decree in 1984,
, from
Belgium Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to th ...
*
Beurre d'Isigny Beurre d'Isigny is a type of cow's milk butter made in the Veys Bay area and the valleys of the rivers running into it, comprising several French communes surrounding Isigny-sur-Mer and straddling the Manche and Calvados departments of northern Fr ...
, from France *
Beurre Charentes-Poitou Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...
(Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres under the same classification), from France *
Beurre Rose Beurre Rose is a cultured milk butter produced in Luxembourg under the Marque Nationale of the ''Grand Duchy of Luxembourg.'' It is sometimes consumed as a spread, but most commonly used as an ingredient in a variety of sweet and savory dishes. ...
, from
Luxembourg Luxembourg ( ; lb, Lëtzebuerg ; french: link=no, Luxembourg; german: link=no, Luxemburg), officially the Grand Duchy of Luxembourg, ; french: link=no, Grand-Duché de Luxembourg ; german: link=no, Großherzogtum Luxemburg is a small lan ...
* Mantequilla de Soria, from Spain * Mantega de l'Alt Urgell i la Cerdanya, from Spain * Rucava white butter (''Rucavas baltais sviests''), from
Latvia Latvia ( or ; lv, Latvija ; ltg, Latveja; liv, Leţmō), officially the Republic of Latvia ( lv, Latvijas Republika, links=no, ltg, Latvejas Republika, links=no, liv, Leţmō Vabāmō, links=no), is a country in the Baltic region of ...


History

According to
Harold McGee Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking. He is best known for his seminal book '' On Food and Cooking: The Science and Lore of the Kitchen'' first pu ...
the earliest milk production would have been from sheep or goat's milk in the area of
Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
and
Iraq Iraq,; ku, عێراق, translit=Êraq officially the Republic of Iraq, '; ku, کۆماری عێراق, translit=Komarî Êraq is a country in Western Asia. It is bordered by Turkey to Iraq–Turkey border, the north, Iran to Iran–Iraq ...
around 9,000 to 8,000 BCE and butter would have soon been found naturally in milk containers; cattle are not thought to have been
domesticated Domestication is a sustained multi-generational relationship in which humans assume a significant degree of control over the reproduction and care of another group of organisms to secure a more predictable supply of resources from that group. A ...
for another thousand years. A later Sumerian tablet, dating to approximately 2,500 BCE, describes the butter making process, from the milking of cattle, while contemporary Sumerian tablets identify butter as a ritual offering. In the
Mediterranean climate A Mediterranean climate (also called a dry summer temperate climate ''Cs'') is a temperate climate sub-type, generally characterized by warm, dry summers and mild, fairly wet winters; these weather conditions are typically experienced in the ...
, unclarified butter spoils quickly, unlike cheese, so it is not a practical method of preserving the nutrients of milk. The ancient Greeks and Romans seemed to have considered butter a food fit more for the northern
barbarian A barbarian (or savage) is someone who is perceived to be either Civilization, uncivilized or primitive. The designation is usually applied as a generalization based on a popular stereotype; barbarians can be members of any nation judged by som ...
s. A play by the Greek comic poet
Anaxandrides Anaxandrides ( grc, Ἀναξανδρίδης) was an Ancient Greek comic poet of the Middle Comedy. His father was Anaxander ( grc, Ανάξανδρος). He was victorious ten times (test. 1. 3), first in 376, according to the Marmor Parium (FG ...
refers to
Thracians The Thracians (; grc, Θρᾷκες ''Thrāikes''; la, Thraci) were an Indo-European languages, Indo-European speaking people who inhabited large parts of Eastern Europe, Eastern and Southeast Europe, Southeastern Europe in ancient history.. ...
as ''boutyrophagoi'', "butter-eaters".Dalby p. 65. In his '' Natural History'',
Pliny the Elder Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic '' ...
calls butter "the most delicate of food among barbarous nations" and goes on to describe its medicinal properties. Later, the physician
Galen Aelius Galenus or Claudius Galenus ( el, Κλαύδιος Γαληνός; September 129 – c. AD 216), often Anglicized as Galen () or Galen of Pergamon, was a Greek physician, surgeon and philosopher in the Roman Empire. Considered to be one of ...
also described butter as a medicinal agent only.


Middle Ages

In the cooler climates of northern Europe, people could store butter longer before it spoiled.
Scandinavia Scandinavia; Sámi languages: /. ( ) is a subregion#Europe, subregion in Northern Europe, with strong historical, cultural, and linguistic ties between its constituent peoples. In English usage, ''Scandinavia'' most commonly refers to Denmark, ...
has the oldest tradition in Europe of butter export trade, dating at least to the 12th century.Web Exhibits: Butter
Ancient Firkins
.
After the fall of Rome and through much of the
Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...
, butter was a common food across most of Europe—but had a low reputation, and so was consumed principally by
peasant A peasant is a pre-industrial agricultural laborer or a farmer with limited land-ownership, especially one living in the Middle Ages under feudalism and paying rent, tax, fees, or services to a landlord. In Europe, three classes of peasants ...
s. Butter slowly became more accepted by the upper class, notably when the early 16th century
Roman Catholic Church The Catholic Church, also known as the Roman Catholic Church, is the largest Christian church, with 1.3 billion baptized Catholics worldwide . It is among the world's oldest and largest international institutions, and has played a ...
allowed its consumption during
Lent Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and Luke ...
. Bread and butter became common fare among the middle class and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables. In antiquity, butter was used for fuel in lamps, as a substitute for oil. The ''Butter Tower'' of
Rouen Cathedral Rouen Cathedral (french: Cathédrale primatiale Notre-Dame de l'Assomption de Rouen) is a Roman Catholic church in Rouen, Normandy, France. It is the see of the Archbishop of Rouen, Primate of Normandy. It is famous for its three towers, each in ...
was erected in the early 16th century when Archbishop
Georges d'Amboise Georges d'Amboise (1460 – May 25, 1510) was a French Roman Catholic cardinal and minister of state. He belonged to the house of Amboise, a noble family possessed of considerable influence: of his nine brothers, four were bishops. His father, ...
authorized the burning of butter during Lent, instead of oil, which was scarce at the time. Across northern Europe, butter was sometimes treated in a manner unheard-of today: it was packed into barrels ( firkins) and buried in
peat bog A bog or bogland is a wetland that accumulates peat as a deposit of dead plant materials often mosses, typically sphagnum moss. It is one of the four main types of wetlands. Other names for bogs include mire, mosses, quagmire, and muskeg; a ...
s, perhaps for years. Such "
bog butter Bog butter is an ancient waxy substance found buried in peat bogs, particularly in Ireland and Scotland. Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy, while others were meat-based. Hi ...
" would develop a strong flavor as it aged, but remain edible, in large part because of the unique cool, airless,
antiseptic An antiseptic (from Greek ἀντί ''anti'', "against" and σηπτικός ''sēptikos'', "putrefactive") is an antimicrobial substance or compound that is applied to living tissue/skin to reduce the possibility of infection, sepsis, or putre ...
and
acid In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
ic environment of a peat bog. Firkins of such buried butter are a common archaeological find in Ireland; the
National Museum of Ireland – Archaeology The National Museum of Ireland – Archaeology ( ga, Ard-Mhúsaem na hÉireann – Seandálaíocht, often known as the "NMI") is a branch of the National Museum of Ireland located on Kildare Street in Dublin, Ireland, that specialises in Irish an ...
has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century.


Industrialization

Like Ireland, France became well known for its butter, particularly in
Normandy Normandy (; french: link=no, Normandie ; nrf, Normaundie, Nouormandie ; from Old French , plural of ''Normant'', originally from the word for "northman" in several Scandinavian languages) is a geographical and cultural region in Northwestern ...
and
Brittany Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo language, Gallo: ''Bertaèyn'' ) is a peninsula, Historical region, historical country and cultural area in the west of modern France, covering the western part of what was known ...
. Butter consumption in London in the mid 1840s was estimated at 15,357 tons annually. Until the 19th century, the vast majority of butter was made by hand, on farms. The first butter factories appeared in the United States in the early 1860s, after the successful introduction of cheese factories a decade earlier. In the late 1870s, the
centrifugal Centrifugal (a key concept in rotating systems) may refer to: *Centrifugal casting (industrial), Centrifugal casting (silversmithing), and Spin casting (centrifugal rubber mold casting), forms of centrifigual casting *Centrifugal clutch *Centrifug ...
cream separator A separator is a centrifugal device that separates milk into cream and skimmed milk. Separation was commonly performed on farms in the past. Most farmers milked a few cows, usually by hand, and separated milk. Some of the skimmed milk was consu ...
was introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval. In 1920, Otto Hunziker authored ''The Butter Industry, Prepared for Factory, School and Laboratory'', a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of the efforts of the
American Dairy Science Association The American Dairy Science Association (ADSA) is a non-profit professional organization for the advancement of dairy science. ADSA is headquartered in Champaign, Illinois. Consisting of 4500 members, ADSA is involved in research, education, and in ...
, Professor Hunziker and others published articles regarding: causes of tallowiness (an odor defect, distinct from rancidity, a taste defect); mottles (an aesthetic issue related to uneven color); introduced salts; the impact of creamery metals and liquids; and acidity measurement. These and other ADSA publications helped standardize practices internationally. Butter also provided extra income to farm families. They used wood presses with carved decoration to press butter into pucks or small bricks to sell at nearby markets or general stores. The decoration identified the farm that produced the butter. This practice continued until production was mechanized and butter was produced in less decorative stick form. Butter consumption declined in most western nations during the 20th century, mainly because of the rising popularity of
margarine Margarine (, also , ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was orig ...
, which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the 1950s, and it is still the case today that more margarine than butter is eaten in the U.S. and the EU.


Worldwide production

In 1997, India produced of butter, most of which was consumed domestically. Second in production was the United States (), followed by France (), Germany (), and New Zealand (). France ranks first in per capita butter consumption with 8 kg per capita per year. In terms of absolute consumption, Germany was second after India, using of butter in 1997, followed by France (), Russia (), and the United States (). New Zealand, Australia, and
Ukraine Ukraine ( uk, Україна, Ukraïna, ) is a country in Eastern Europe. It is the second-largest European country after Russia, which it borders to the east and northeast. Ukraine covers approximately . Prior to the ongoing Russian inv ...
are among the few nations that export a significant percentage of the butter they produce. Different varieties are found around the world. ''
Smen ''Smen'' (from ar, سمن or سمنة also called ''sman'', ''semn'', ''semneh'', or ''sminn'') is a salted, fermented butter, and a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of ''semneh'' (سمنة) which is smoked wi ...
'' is a spiced Moroccan clarified butter, buried in the ground and aged for months or years. A similar product is ''maltash'' of the
Hunza Valley The Hunza Valley ( bsk, , Wakhi: '; ur, ) is a mountainous valley in the northern part of the Gilgit-Baltistan region of Pakistan, formed by the Hunza River, bordering Ishkoman to the northwest, Shigar to the southeast, Afghanistan's Wa ...
, where cow and yak butter can be buried for decades, and is used at events such as weddings.
Yak butter Yak butter (also known as "Dri Butter" or "Su oil" bo, འབྲི་མར།, zh, 酥油) is butter made from the milk of the domestic yak (''Bos grunniens''). Many herder communities in China, India, Mongolia, Nepal, Gilgit-Baltistan Pakistan ...
is a specialty in
Tibet Tibet (; ''Böd''; ) is a region in East Asia, covering much of the Tibetan Plateau and spanning about . It is the traditional homeland of the Tibetan people. Also resident on the plateau are some other ethnic groups such as Monpa people, ...
; ''
tsampa Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed ...
'',
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
flour mixed with yak butter, is a staple food.
Butter tea Butter tea, also known as ''po cha'' (, "Tibetan tea"), ''cha süma'' (, "churned tea"), Mandarin Chinese: ''sūyóu chá'' ( 酥 油 茶) or ''gur gur cha'' in the Ladakhi language, is a drink of the people in the Himalayan regions of Nepal, Bhut ...
is consumed in the
Himalaya The Himalayas, or Himalaya (; ; ), is a mountain range in Asia, separating the plains of the Indian subcontinent from the Tibetan Plateau. The range has some of the planet's highest peaks, including the very highest, Mount Everest. Over 100 ...
n regions of Tibet,
Bhutan Bhutan (; dz, འབྲུག་ཡུལ་, Druk Yul ), officially the Kingdom of Bhutan,), is a landlocked country in South Asia. It is situated in the Eastern Himalayas, between China in the north and India in the south. A mountainous ...
,
Nepal Nepal (; ne, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne, सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in South Asia. It is mai ...
and India. It consists of tea served with intensely flavored—or "rancid"—yak butter and salt. In African and Asian
developing nations A developing country is a sovereign state with a lesser developed industrial base and a lower Human Development Index (HDI) relative to other countries. However, this definition is not universally agreed upon. There is also no clear agreem ...
, butter is traditionally made from
sour milk Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vineg ...
rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk.


Storage

Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above
refrigerator A refrigerator, colloquially fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so th ...
temperatures. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in New Zealand featured a "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater. Keeping butter tightly wrapped delays rancidity, which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. Wrapped butter has a
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...
of several months at refrigerator temperatures. Butter can also be frozen to further extend its storage life.


Packaging


United States

In the United States, butter has traditionally been made into small, rectangular blocks by means of a pair of wooden butter paddles. It is usually produced in sticks that are individually wrapped in waxed or foiled paper, and sold as a package of 4 sticks. This practice is believed to have originated in 1907, when
Swift and Company JBS USA Holdings, Inc. is an American food processing company and a wholly owned subsidiary of the multinational company JBS S.A. The subsidiary was created when JBS entered the U.S. market in 2007 with its purchase of Swift & Company. JBS speci ...
began packaging butter in this manner for mass distribution. Due to historical differences in butter printers (machines that cut and package butter), 4-ounce sticks are commonly produced in two different shapes: * The dominant shape east of the Rocky Mountains is the Elgin, or Eastern-pack shape, named for a dairy in
Elgin, Illinois Elgin ( ) is a city in Cook and Kane counties in the northern part of the U.S. state of Illinois. Elgin is located northwest of Chicago, along the Fox River. As of the 2020 Census, the city had a population of 114,797, the seventh-large ...
. The sticks measure and are typically sold stacked two by two in elongated cube-shaped boxes. * West of the Rocky Mountains, butter printers standardized on a different shape that is now referred to as the Western-pack shape. These butter sticks measure and are usually sold with four sticks packed side-by-side in a flat, rectangular box. Most butter dishes are designed for Elgin-style butter sticks.


Elsewhere

Outside of the United States, butter is measured for sale by mass (rather than by volume or unit/stick), and is sold in and packages.


Bulk packaging

Since the 1940s, but more commonly the 1960s, butter pats have been individually wrapped and packed in cardboard boxes. Prior to use of cardboard, butter was bulk packed in wood. The earliest discoveries used firkins. From about 1882 wooden boxes were used, as the introduction of refrigeration on ships brought about longer transit times. Butter boxes were generally made with woods whose resin would not taint the butter, such as
sycamore Sycamore is a name which has been applied to several types of trees, but with somewhat similar leaf forms. The name derives from the ancient Greek ' (''sūkomoros'') meaning "fig-mulberry". Species of trees known as sycamore: * ''Acer pseudoplata ...
,
kahikatea ''Dacrycarpus dacrydioides'', commonly known as kahikatea (from Māori) and white pine, is a coniferous tree endemic to New Zealand. A podocarp, it is New Zealand's tallest tree, gaining heights of 60 m and a life span of 600 years. It was firs ...
,
hoop pine ''Araucaria cunninghamii'' is a species of '' Araucaria'' known as hoop pine. Other less commonly used names include colonial pine, Queensland pine, Dorrigo pine, Moreton Bay pine and Richmond River pine. The scientific name honours the botanist ...
,
maple ''Acer'' () is a genus of trees and shrubs commonly known as maples. The genus is placed in the family Sapindaceae.Stevens, P. F. (2001 onwards). Angiosperm Phylogeny Website. Version 9, June 2008 nd more or less continuously updated since http ...
, or
spruce A spruce is a tree of the genus ''Picea'' (), a genus of about 35 species of coniferous evergreen trees in the family Pinaceae, found in the northern temperate and boreal (taiga) regions of the Earth. ''Picea'' is the sole genus in the subfami ...
. They commonly weighed a firkin - .


In cooking and gastronomy

Butter has been considered indispensable in
French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
since the 17th century. Chefs and cooks have extolled its importance:
Fernand Point Fernand Point (, 25 February 1897 – 4 March 1955) was a French chef and restaurateur and is considered to be the father of modern French cuisine. He founded the restaurant La Pyramide in Vienne near Lyon. Early life He was born in Louhans, ...
said "Donnez-moi du beurre, encore du beurre, toujours du beurre!" ('Give me butter, more butter, still more butter!');Robert Belleret, ''Paul Bocuse, l'épopée d'un chef'', 2019,
Julia Child Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, '' ...
said "With enough butter, anything is good." Melted butter plays an important role in the preparation of
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...
s, notably in
French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
. ''
Beurre noisette ''Beurre noisette'' (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken.Beurre noir ''Beurre noir'' (french: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some ...
'' (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or
lemon juice The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culina ...
.
Hollandaise Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known a ...
and béarnaise sauces are
emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...
s of
egg yolk Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example bec ...
and melted butter. Hollandaise and béarnaise sauces are stabilized with the powerful
emulsifiers An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although ...
in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. ''
Beurre blanc ''Beurre blanc'' ("white butter" in French) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. ...
'' (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. ''
Beurre monté ''Beurre monté'' refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. ''Beurre monté'' may refer either to the melted butter sauce itself, or to the method of making it. B ...
'' (prepared butter) is melted but still
emulsified An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although ...
butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine—as well as a buttery taste. Butter is used for
sautéing Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sa ...
and
frying Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is well-made, using tongs or a spatula, while sautéed foods are cooked ...
, although its milk solids brown and burn above 150 °C (250 °F)—a rather low temperature for most applications. The
smoke point The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can va ...
of butterfat is around 200 °C (400 °F), so clarified butter or ghee is better suited to frying. Butter fills several roles in
baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...
, where it is used in a similar manner as other solid fats like
lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...
,
suet Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 °C and 50 °C (113 °F and 122 °F) and congelation between 37 °C and 40 °C (98.6&nbs ...
, or
shortening Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to bu ...
, but has a flavor that may better complement sweet baked goods.


Nutritional information

As butter is essentially just the milk fat, it contains only traces of
lactose Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
, so moderate consumption of butter is not a problem for
lactose intolerant Lactose intolerance is a common condition caused by a decreased ability to digest lactose, a sugar found in dairy products. Those affected vary in the amount of lactose they can tolerate before symptoms develop. Symptoms may include abdominal ...
people. People with
milk allergies Milk allergy is an adverse immune reaction to one or more proteins in cow's milk. Among the possible symptoms is anaphylaxis, a potentially life-threatening condition that requires treatment with epinephrine, among other measures. However, sy ...
may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions. Whole milk, butter and
cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...
have high levels of
saturated fat A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched c ...
.


Health concerns

A 2015 study concluded that " hypercholesterolemic people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the normocholesterolemic population." A meta-analysis and systematic review published in 2016 found relatively small or insignificant overall associations of a dose of 14g/day of butter with mortality and CVD, and consumption was inversely associated with incidence of diabetes. The study further states that "findings do not support a need for major emphasis in dietary guidelines on either increasing or decreasing butter consumption."


See also

*
List of butter dishes This is a list of notable butter dishes and foods in which butter is used as a primary ingredient or as a significant component of a dish or a food. Butter is a dairy product that consists of butterfat, milk proteins, and water. It is made by ...
*
List of dairy products This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agriculture, agricultural, or an animal hu ...
* List of butter sauces *
List of spreads This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland witho ...


References


Further reading

* pp. 33–39, "Butter and Margarine" * * Michael Douma (editor)
WebExhibits' Butter pages
. Retrieved 21 November 2005. *

* Grigg, David B. (7 November 1974)
The Agricultural Systems of the World: An Evolutionary Approach
, 196–198. Google Print. (accessed 28 November 2005). Also available in print from Cambridge University Press.


External links





''Food Resource, College of Health and Human Sciences,
Oregon State University Oregon State University (OSU) is a public land-grant, research university in Corvallis, Oregon. OSU offers more than 200 undergraduate-degree programs along with a variety of graduate and doctoral degrees. It has the 10th largest engineering co ...
'', 20 February 2007. – FAQ, links, and extensive bibliography of
food science Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the developm ...
articles on butter.
Cork Butter Museum: the story of Ireland’s most important food export and the world’s largest butter market

Virtual Museum Exhibit on Milk, Cream & Butter
{{Authority control Dairy products Cooking fats Colloids Spreads (food) Condiments