Misplaced Pages

#877122

67-482: The fat is most often butter in French cuisine , but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking : béchamel sauce , velouté sauce , and espagnole sauce . Roux may be made with any edible fat . For meat gravies, fat rendered from meat is often used. In regional American cuisine , bacon is sometimes rendered to produce fat to use in

134-483: A condiment , and used as a fat in baking , sauce -making, pan frying , and other cooking procedures. Most frequently made from cow 's milk, butter can also be manufactured from the milk of other mammals , including sheep , goats , buffalo , and yaks . It is made by churning milk or cream to separate the fat globules from the buttermilk . Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play

201-468: A milk allergy . People who experience lactose intolerance usually avoid milk and other lactose-containing dairy products, which may cause mild side effects , such as abdominal pain, bloating, diarrhea, gas, and nausea. Such individuals may use non-dairy milk substitutes . The American Institute for Cancer Research (AICR), World Cancer Research Fund International (WCRF), Cancer Council Australia (CCA) and Cancer Research UK have stated that there

268-438: A "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater. Keeping butter tightly wrapped delays rancidity, which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. Wrapped butter has a shelf life of several months at refrigerator temperatures. Butter can also be frozen to extend its storage life. In

335-476: A characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. Darker roux is made by browning the flour in oil for a longer time and adds a distinct nutty flavor to a dish. They may be called "blond," "peanut-butter," "brown," or "chocolate" roux depending on their color. The darker the color, the richer the flavor. Swabian (southwest German) cooking uses

402-743: A common archaeological find in Ireland; the National Museum of Ireland – Archaeology has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century. Until the 19th century, the vast majority of butter was made by hand, on farms. Butter also provided extra income to farm families. They used wood presses with carved decoration to press butter into pucks or small bricks to sell at nearby markets or general stores. The decoration identified

469-486: A darker roux for its "brown broth" ( braune Brühe ), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning. Dark roux is often made with vegetable oils, which have a higher smoke point than butter, and are used in Cajun and Creole cuisine for gumbos and stews . The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth

536-454: A fuller-flavored and more "buttery" tasting product. Butter made from fresh cream is called sweet cream butter . Production of sweet cream butter first became common in the 19th century, when the development of refrigeration and the mechanical milk separator made sweet cream butter faster and cheaper to produce at scale (sweet cream butter can be made in 6 hours, whereas cultured butter can take up to 72 hours to make). Cultured butter

603-487: A heart-healthy eating pattern and choosing reduced-fat dairy over full-fat dairy reduces risk for some, but not all, cardiovascular risk factors". In 2019 the National Heart Foundation of Australia published a position statement on full fat dairy products, "Based on current evidence, there is not enough evidence to recommend full fat over reduced fat products or reduced fat over full fat products for

670-562: A lower fat content and taste more salty, tangy and "cheesy". They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1,000 pounds of whey will typically give only three pounds of butter. There are several butters produced in Europe with protected geographical indications ; these include: Elaine Khosrova traces the invention of butter back to Neolithic-era Africa 8,000 BC in her book. A later Sumerian tablet, dating to approximately 2,500 B.C., describes

737-400: A preservation role but is less important today as the entire supply chain is usually refrigerated . In modern times, salt may be added for taste. Food coloring is sometimes added to butter. Rendering butter, removing the water and milk solids , produces clarified butter , or ghee , which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of

SECTION 10

#1732776153878

804-639: A result of hormones". In 2024, Cancer Research UK stated "there is no reliable evidence that casein or hormones in dairy causes cancer in people". The American Medical Association (AMA) recommends that people replace full-fat dairy products with nonfat and low-fat dairy products. In 2017, the AMA stated that there is no high-quality clinical evidence that cheese consumption lowers the risk of cardiovascular disease. In 2021, they stated that "taken together, replacing full-fat dairy products with nonfat and low-fat dairy products and other sources of unsaturated fat shifts

871-471: Is "cow-cheese". The word turos ("cheese") is attested in Mycenaean Greek . The Latinized form is found in the name butyric acid , a compound found in rancid butter and other dairy products. Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids ( fatty acid emulsifiers ) and proteins , which prevent

938-584: Is "insufficient evidence to draw any firm conclusions as to whether exposure to dietary IGF-1 is associated with an increased incidence of cancer in consumers". The COC also stated it is unlikely that there would be absorption of intact IGF-1 from food by most consumers. A 2019 review concluded that higher-quality research was needed to characterise valid associations between dairy consumption and risk of and/or cancer-related mortality. A 2021 umbrella review found strong evidence that consumption of dairy products decreases risk of colorectal cancer. Fermented dairy

1005-571: Is 16% water, 81% fat , and 1% protein , with negligible carbohydrates (provided from table source as 100 g). Saturated fat is 51% of total fats in butter (table source). In a reference amount of 100 g (3.5 oz), butter supplies 717 calories and 76% of the Daily Value (DV) for vitamin A , 15% DV for vitamin E , and 28% DV for sodium , with no other micronutrients in significant content (table). In 100 grams, salted butter contains 215 mg of cholesterol (table source). As butter

1072-400: Is a mixture of triglyceride , a triester derived from glycerol , and three of any of several fatty acid groups. Annatto is sometimes added by U.S. butter manufacturers without declaring it on the label because the U.S. allows butter to have an undisclosed flavorless and natural coloring agent (whereas all other foods in the U.S. must label coloring agents). The preservative lactic acid

1139-433: Is a type of roux particular to Cretan cuisine . It is prepared by cooking sheep's milk cream over a low flame with wheat flour or starch : the protein -rich part of the butterfat coagulates with the flour or starch and forms the staka proper, which is served hot. It is generally eaten by dipping bread in it, occasionally served over French fries . The fatty part separates to form stakovoutyro , staka butter, which

1206-409: Is associated with significantly decreased bladder cancer and colorectal cancer risk. A 2023 review found no association between consumption of dairy products and breast cancer . The British Dietetic Association have described the idea that milk promotes hormone related cancerous tumour growth as a myth, stating "no link between dairy containing diets and risk of cancer or promoting cancer growth as

1273-516: Is better suited to frying. Butter fills several roles in baking , including making possible a range of textures, making chemical leavenings work better, tenderizing proteins, and enhancing the tastes of other ingredients. It is used in a similar manner to other solid fats like lard , suet , or shortening , but has a flavor that may better complement sweet baked goods. Compound butters are mixtures of butter and other ingredients used to flavor various dishes. Butter (salted during manufacturing)

1340-522: Is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like annatto or carotene . The word butter derives (via Germanic languages ) from the Latin butyrum , which is the latinisation of the Greek βούτυρον ( bouturon ) and βούτυρος. This may be a compound of βοῦς ( bous ), "ox, cow" + τυρός ( turos ), "cheese", that

1407-487: Is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands . This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat

SECTION 20

#1732776153878

1474-464: Is essentially just the milk fat, it contains only traces of lactose , so moderate consumption of butter is not a problem for lactose intolerant people. People with milk allergies may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions. A 2015 study concluded that " hypercholesterolemic people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of

1541-495: Is good." Melted butter plays an important role in the preparation of sauces , notably in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice . Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter. Hollandaise and béarnaise sauces are stabilized with

1608-420: Is heated and stirred until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent and the desired colour has been reached. The final colour can range from nearly white to nearly black, depending on the length of time it is heated and its intended use. The result is a thickening and flavoring agent. Light (or "white") roux provides little flavor other than

1675-454: Is kept for later use and has a faint cheesy flavor. Staka butter is used in Cretan pilaf ( piláfi ), commonly served at weddings. Butter Butter is a dairy product made from the fat and protein components of churned cream . It is a semi-solid emulsion at room temperature , consisting of approximately 80% butterfat . It is used at room temperature as a spread , melted as

1742-411: Is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Ghee is clarified butter that has been heated to around 120 °C (250 °F) after

1809-450: Is no conclusive evidence. Fermented and low-fat dairy products are associated with a decreased risk of diabetes . Consumption of dairy products are also associated with a decreased risk of gout . A 2023 review found that higher intake of dairy products is significantly associated with a lower risk of inflammatory bowel disease . Some groups avoid dairy products for non-health-related reasons. Some religions restrict or do not allow

1876-731: Is preferred throughout continental Europe , while sweet cream butter dominates in the United States and the United Kingdom. Chef Jansen Chan, the director of pastry operations at the International Culinary Center in Manhattan, says, "It's no secret that dairy in France and most of Europe is higher quality than most of the U.S." The combination of butter culturing, the 82% butterfat minimum (as opposed to

1943-455: Is sometimes added instead of salt (and as a flavor enhancer), and sometimes additional diacetyl is added to boost the buttery flavor (in the U.S., both ingredients can be listed simply as "natural flavors"). When used together in the NIZO manufacturing method, these two flavorings produce the flavor of cultured butter without actually fully fermenting. Before modern factory butter making, cream

2010-543: Is sometimes traditionally made from sour milk rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk. Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in New Zealand featured

2077-414: Is strong evidence that consumption of dairy products decreases risk of colorectal cancer . The AICR, WCRF, CCA and Prostate Cancer UK have stated that there is limited but suggestive evidence that dairy products increase risk of prostate cancer . The American Cancer Society (ACS) have stated that because dairy products "may lower the risk of some cancers and possibly increase the risk of others,

Roux - Misplaced Pages Continue

2144-527: Is very rare and can be dangerous because it is made from unpasteurized milk. Commercial raw milk products are not legal to sell through interstate commerce in the United States and are very rare in Europe. Raw cream butter is generally only found made at home by dairy farmers or by consumers who have purchased raw whole milk directly from them, skimmed the cream themselves, and made butter with it. Clarified butter has almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter

2211-585: The barbarians . A play by the Greek comic poet Anaxandrides refers to Thracians as boutyrophagoi , "butter-eaters". In his Natural History , Pliny the Elder calls butter "the most delicate of food among barbarous nations" and goes on to describe its medicinal properties. Later, the physician Galen also described butter as a medicinal agent only. In the cooler climates of northern Europe, people could store butter longer before it spoiled. Scandinavia has

2278-617: The introduction of refrigeration on ships brought about longer transit times. Butter boxes were generally made with woods whose resin would not taint the butter, such as sycamore , kahikatea , hoop pine , maple , or spruce . They commonly weighed a firkin at 56 pounds (25 kg). Butter has been considered indispensable in French cuisine since the 17th century. Chefs and cooks have extolled its importance: Fernand Point said "Donnez-moi du beurre, encore du beurre, toujours du beurre!" ('Give me butter, more butter, still more butter!'). Julia Child said, "With enough butter, anything

2345-476: The 20th century, mainly because of the rising popularity of margarine , which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the 1950s, and it is still the case today that more margarine than butter is eaten in the U.S. and the EU. In 1997, India produced 1,470,000 metric tons (1,620,000 short tons) of butter, most of which

2412-514: The 80% minimum in the U.S. ), and the fact that French butter is grass-fed, accounts for why French pastry (and French food in general) has a reputation for being richer-tasting and flakier. Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies. Milk that is to be made into butter is usually pasteurized during production to kill pathogenic bacteria and other microbes . Butter made from raw milk

2479-621: The ACS does not make specific recommendations on dairy food consumption for cancer prevention." It has been suggested that consumption of insulin-like growth factor 1 (IGF-1) in dairy products could increase cancer risk, particularly prostate cancer. However, a 2018 review by the Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) concluded that there

2546-630: The Middle East, and most of Latin America and the Caribbean. Low-consumption countries consume under 30 kg per capita per year. These countries are: Senegal, most of Central Africa, and most of East and Southeast Asia. For those with some degree of lactose intolerance , considering the amount of lactose in dairy products can be important to health. Dairy products may upset the digestive system in individuals with lactose intolerance or

2613-696: The United States, butter has traditionally been made into small, rectangular blocks by means of a pair of wooden butter paddles. It is usually produced in 4-ounce ( 1 ⁄ 4  lb; 110 g) sticks that are individually wrapped in waxed or foiled paper, and sold as a 1 pound (0.45 kg) package of 4 sticks. This practice is believed to have originated in 1907, when Swift and Company began packaging butter in this manner for mass distribution. Due to historical differences in butter printers (machines that cut and package butter), 4-ounce sticks are commonly produced in two different shapes: Most butter dishes are designed for Elgin-style butter sticks. Outside of

2680-444: The United States, butter is measured for sale by mass (rather than by volume or unit/stick), and is often sold in 250 g (8.8 oz) and 500 g (18 oz) packages. Since the 1940s, but more commonly the 1960s, butter pats have been individually wrapped and packed in cardboard boxes. Prior to use of cardboard, butter was bulk packed in wood. The earliest discoveries used firkins . From about 1882 wooden boxes were used, as

2747-418: The burning of butter during Lent, instead of oil, which was scarce at the time. Across northern Europe, butter was sometimes packed into barrels ( firkins ) and buried in peat bogs , perhaps for years. Such " bog butter " would develop a strong flavor as it aged, but remain edible, in large part because of the cool, airless, antiseptic and acidic environment of a peat bog. Firkins of such buried butter are

Roux - Misplaced Pages Continue

2814-462: The butter making process, from the milking of cattle, while contemporary Sumerian tablets identify butter as a ritual offering. In the Mediterranean climate , unclarified butter spoils quickly, unlike cheese, so it is not a practical method of preserving the nutrients of milk. The ancient Greeks and Romans seemed to use the butter only as unguent and medicine and considered it as a food of

2881-430: The composition of dietary patterns toward higher unsaturated to saturated fat ratios that are associated with better cardiovascular health". In 2017, the National Heart Foundation of New Zealand published an umbrella review which found an "overall neutral effect of dairy on cardiovascular risk for the general population". Their position paper stated that "the evidence overall suggests dairy products can be included in

2948-521: The consumption of dairy products. For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows. Orthodox Judaism requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in Deuteronomy 14:21. Veganism is the avoidance of all animal products, including dairy products, most often due to

3015-439: The cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L ( 15 + 1 ⁄ 4  oz/US pt). It generally has a pale yellow color but varies from deep yellow to nearly white. Its natural, unmodified color

3082-768: The diet in the normocholesterolemic population." A meta-analysis and systematic review published in 2016 found relatively small or insignificant overall associations of a dose of 14g/day of butter with mortality and cardiovascular disease, and consumption was insignificantly inversely associated with incidence of diabetes. The study states that "findings do not support a need for major emphasis in dietary guidelines on either increasing or decreasing butter consumption." Dairy product Dairy products or milk products , also known as lacticinia , are food products made from (or containing) milk . The most common dairy animals are cow , water buffalo , nanny goat , and ewe . Dairy products include common grocery store food around

3149-468: The early 16th century. Bread and butter became common fare among the middle class and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables. In antiquity, butter was used for fuel in lamps, as a substitute for oil. The Butter Tower of Rouen Cathedral was erected in the early 16th century when Archbishop Georges d'Amboise authorized

3216-564: The efforts of the American Dairy Science Association , Hunziker and others published articles regarding: causes of tallowiness (an odor defect, distinct from rancidity, a taste defect); mottles (an aesthetic issue related to uneven color); introduced salts; the impact of creamery metals and liquids; and acidity measurement. These and other ADSA publications helped standardize practices internationally. Butter consumption declined in most western nations during

3283-621: The ethics regarding how dairy products are produced. The ethical reasons for avoiding meat and dairy products include how dairy is produced, how the animals are handled, and the environmental effect of dairy production. According to a report of the United Nations' Food and Agriculture Organization in 2010 the dairy sector accounted for 4 percent of global human-made greenhouse gas emissions. Growing awareness of dairy products' environmental impact, specifically greenhouse gas emissions, has led to many people reducing or avoiding dairy. In

3350-526: The farm that produced the butter. This practice continued until production was mechanized and butter was produced in less decorative stick form. Like Ireland, France became well known for its butter, particularly in Normandy and Brittany . Butter consumption in London in the mid-1840s was estimated at 15,357 tons annually. The first butter factories appeared in the United States in the early 1860s, after

3417-474: The fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals , and undamaged fat globules. In

SECTION 50

#1732776153878

3484-1472: The fat level, and possible addition of the bacteria Streptococcus lactis and Leuconostoc citrovorum . Milk can be broken down into several different categories based on type of product produced, including cream, butter, cheese, infant formula, and yogurt. Milk varies in fat content. Skim milk is milk with zero fat, while whole milk products contain fat. Milk is an ingredient in many confectioneries. Milk can be added to chocolate to produce milk chocolate . Butter , mostly milk fat, produced by churning cream Fermented milk products include: Yogurt , milk fermented by thermophilic bacteria , mainly Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus sometimes with additional bacteria, such as Lactobacillus acidophilus Cheese , produced by coagulating milk, separating curds from whey , and letting it ripen, generally with bacteria , and sometimes also with certain molds . Rates of dairy consumption vary widely worldwide. High-consumption countries consume more than 150 kilograms (330 lb) per capita per year. These countries are: Argentina, Armenia, Australia, Costa Rica, most European countries, Israel, Kyrgyzstan, North America and Pakistan. Medium-consumption countries consume 30 kilograms (66 lb) to 150 kg per capita per year. These countries are: India, Iran, Japan, Kenya, Mexico, Mongolia, New Zealand, North and Southern Africa, most of

3551-429: The finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk , although the buttermilk most commonly sold today is instead directly fermented skimmed milk. The buttermilk

3618-695: The general population. For people with elevated cholesterol and those with existing coronary heart disease, reduced fat products are recommended." The position statement also noted that the "evidence for milk, yoghurt and cheese does not extend to butter, cream, ice-cream and dairy-based desserts; these products should be avoided in a heart healthy eating pattern". Recent reviews of randomized controlled trials have found that dairy intake from cheese, milk and yogurt does not have detrimental effects on markers of cardiometabolic health. Consumption of dairy products such as low-fat and whole milk have been associated with an increased acne risk, however, as of 2022 there

3685-544: The oldest tradition in Europe of butter export trade, dating at least to the 12th century. After the fall of Rome and through much of the Middle Ages , butter was a common food across most of Europe—but had a low reputation, and so was consumed principally by peasants . Butter slowly became more accepted by the upper class, notably when the Roman Catholic Church allowed its consumption during Lent from

3752-416: The powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. Beurre blanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. Beurre monté (prepared butter) is melted but still emulsified butter; it lends its name to

3819-461: The practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine—as well as a buttery taste. Butter is used for sautéing and frying , although its milk solids brown and burn above 150 °C (250 °F)—a rather low temperature for most applications. The smoke point of butterfat is around 200 °C (400 °F), so clarified butter or ghee

3886-464: The preparation of roux. Japanese curry karē ( カレー ) is made from a roux made by frying yellow curry powder and flour together with butter or oil; this is called karērū ( カレールー , curry roux) . Roux ( meyane ) has been used in Ottoman and Turkish cuisine since at least the 15th century. The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture

3953-515: The roux. If clarified butter is not available, vegetable oil is often used when producing dark roux, since it does not burn at high temperatures, as whole butter would. Instead of butter, in Cajun cuisine roux is made with lard, oil, or drippings from meat, poultry, or bacon. It is often cooked to a medium or dark brown color, which lends considerable richness of flavor while making it thinner. Central European cuisine often uses rendered lard or, more recently, vegetable oil instead of butter for

4020-422: The successful introduction of cheese factories a decade earlier. In the late 1870s, the centrifugal cream separator was introduced, marketed most successfully by Swedish engineer Carl Gustaf Patrik de Laval . In 1920, Otto Hunziker authored The Butter Industry, Prepared for Factory, School and Laboratory , a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of

4087-407: The thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux. In Hungary, roux ( rántás ) is almost always made with paprika and is the basis of several dishes, including főzelék (vegetable stew) and soups. It may also be prepared with onions and garlic. Staka ( στάκα )

SECTION 60

#1732776153878

4154-443: The water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions. Cream may be separated (usually by a centrifuge or a sedimentation) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have

4221-444: The world such as yogurt , cheese , milk and butter . A facility that produces dairy products is a dairy . Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance , veganism , environmental concerns , other health reasons or beliefs. Milk is produced after optional homogenization or pasteurization , in several grades after standardization of

4288-742: The world. Smen is a spiced Moroccan clarified butter, buried in the ground and aged for months or years. A similar product is maltash of the Hunza Valley , where cow and yak butter can be buried for decades, and is used at events such as weddings. Yak butter is a specialty in Tibet ; tsampa , barley flour mixed with yak butter, is a staple food. Butter tea is consumed in the Himalayan regions of Tibet, Bhutan , Nepal and India. It consists of tea served with intensely flavored—or "rancid"—yak butter and salt. In African and Asian nations, butter

4355-404: Was consumed domestically. Second in production was the United States (522,000 t or 575,000 short tons), followed by France (466,000 t or 514,000 short tons), Germany (442,000 t or 487,000 short tons), and New Zealand (307,000 t or 338,000 short tons). France ranks first in per capita butter consumption with 8 kg per capita per year. In terms of absolute consumption, Germany

4422-434: Was second after India, using 578,000 metric tons (637,000 short tons) of butter in 1997, followed by France (528,000 t or 582,000 short tons), Russia (514,000 t or 567,000 short tons), and the United States (505,000 t or 557,000 short tons). New Zealand, Australia, Denmark and Ukraine are among the few nations that export a significant percentage of the butter they produce. Different varieties are found around

4489-433: Was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as cultured butter . During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid . The fermentation process produces additional aroma compounds, including diacetyl , which makes for

#877122