11 Facts About Butter

Butter is a dairy product made from the fat and protein components of churned cream.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers.

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.

Butter made from a fermented cream is known as cultured butter.

Butter made from pasteurized fresh cream is called sweet cream butter.

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Butter slowly became more accepted by the upper class, notably when the early 16th century Roman Catholic Church allowed its consumption during Lent.

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 .

Butter consumption declined in most western nations during the 20th century, mainly because of the rising popularity of margarine, which is less expensive and, until recent years, was perceived as being healthier.

Butter tea is consumed in the Himalayan regions of Tibet, Bhutan, Nepal and India.

Butter boxes were generally made with woods whose resin would not taint the butter, such as sycamore, kahikatea, hoop pine, maple, or spruce.

Butter has been considered indispensable in French cuisine since the 17th century.