Showing Food Butter
| General Information | |||||||||||
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| Name | Butter | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. [Wikipedia] | ||||||||||
| Primary ID | FOOD00648 | ||||||||||
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| Classification | |||||||||||
| Group | Milk and milk products | ||||||||||
| Sub-Group | Other milk products | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Butter | ||||||||||
| Composition | |||||||||||
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||