ABSTRACT
Butter is generally made from cream by churning and working. It contains a good 80% fat, which is partly crystallized. The churning proceeds most easily at a temperature of around 15 to 20
°
C. Therefore, butter typically is a product originating from regions having a temperate climate. In addition to accumulated practical experience, a good deal of science has now been incorporated in butter making, enhancing the shelf life and quality of the product and the economy of manufacture.
