Butter is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins.
Most usually made from cows' milk, butter can also be manufactured from that 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. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F).
The density of butter is 911 kg/m3 (1535.5 lb/yd3).[1] It generally has a pale yellow color, but varies from deep yellow to nearly white. Its color is dependent on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.
The characteristic butter flavor comes partly from the high proportion of short-chain fatty acids milk fat contains, especially butyric acid. Ripening gives a "lactic" flavor derived principally from a substance called diacetyl, produced by the bacterial species involved
Here is the process for making butter
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WHIPPED BUTTER
Butter which has had air or other acceptable gases (e.g., nitrogen) whipped into it, resulting in a product with greater volume, reduced density and improved spreadability at colder temperatures. Whipped butter typically is packed in tubs or cups. Whipping improves the spreadability of butter
Obtain from cream
CULTURED BUTTER
Fresh cream butter to which lactic acid cultures have been added for the development of a particular flavor
DANISH-STYLE BUTTER
Usually unsalted, cultured butter. A culture is added to the cream and allowed to stand overnight for the acid flavor to develop before churning.
LACTIC BUTTER or RIPENED BUTTER
More common in European countries, the cream is inoculated with a starter culture (a lactic acid-producing bacteria) after pasteurization that ferments prior to the churning. The culture ripens the butter to a specific maturity; it is then pasteurized again to stop the ripening process. Lactic butter has a lower moisture content and a higher smoking point than regular butter, and is preferred for baking.
Obtain from milk
WHEY BUTTER
A specialty product made from the whey(milk protein) is drained from the cheese curds. It is strong and salty with a cheesy flavor.
LIGHT BUTTER/Reduced Calorie butter
½ fat of regular butter
water,skimmed milk, gelatin
References :
http://en.wikipedia.org/wiki/Butter
http://www.energymanagertraining.com/dairy/Butter%20Manufacture.htm
http://www.thenibble.com/reviews/main/cheese/butter/glossary.asp
http://www.foodsci.uoguelph.ca/dairyedu/butter.html#butterstruc
http://antoine.frostburg.edu/chem/senese/101/consumer/faq/butter-composition.shtml
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