Butter comes in several varieties depending on its fat content and whether it contains salt. It is used for baking, in sauces, and for icing. Butter is produced through pasteurizing cream, chilling it, churning it to separate butterfat from buttermilk, draining the buttermilk, optionally adding salt, weighing and packaging the butter. Nutritionally, butter provides protein, fat, vitamins A, D, E and K, calcium, phosphorus and sodium, and its water content depends on the fat level but by law must be no more than 16% to be called butter.

1. Butter

2. Classification
Salted (82% fat)
Unsalted (82%)
Low-fat (40%)
Spreadable (82%)

3. Culinary uses
Greasing trays
Baking – pastry, cakes
Sauces – roux
Icing – butter icing

4. Production
1. Pasteurisation – cream pasteurised
2. Chilled - @5
3. Churned – until fat coalesce (clumps together) – forms butter
4. Drained – buttermilk is drained (used for baking)
5. Adding salt – butter is washed and 1.5% salt is added
6. Weighed – into retail size (250g, 500g, etc …)
7. Packaged &labelled – varying materials (foils, plastic, greaseproof
paper) labelled with nutritional information, weight etc…

5. Nutritive value
• Protein → HBV protein present – growth and repair
• Carbohydrates → sugar is present (lactose) – energy → lacks
starch and fibre
• Fats → saturated fat present – heat and insulation
• Vitamins → A, D, E, K
• Minerals → calcium + phosphorus – healthy bones and teeth →
sodium – depends on salt & helps regulated fluid in the body
• Water → depends on amount of fat present. By law no more
then 16% water for it to be called butter