ABSTRACT
Butter is a fat-in-water emulsion having a solid, plastified consistency. It is manufactured from milk, mainly from nonacidified or acidified cream. During butter formation, cream is converted into butter. Butter—and other fat spreads—can be characterized as a type of emulsion. In milk and cream, the serum is the continuous phase, in which fat is distributed as a dispersed phase. Butter is a food fat which typically has a good taste and flavor. Like all foods, butter has a specific structure, by which we mean how the individual components are structured. With modern process lines for continuous butter manufacture on the basis of the fat globule agglomeration process, products such as sour cream butter, sweet cream butter, mildly acidified butter, unsalted and salted butter can be made. The commercial term for butter manufactured in dairies is “butter.” The commercial term for butter manufactured on farms is “Deutsche Landbutter.”.
