Butter

Butter is a diary product containing up to 80% butterfat (in commercial products) which is solid when chilled at room temperature in some regions and liquid when warmed.It is made by churning fresh or fermented cream or milk to separate the butter fat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making and pan frying. Butter consists of butterfat, milk proteins and water, and in some types, added salts, Butter may also be sold with added flavouring, such as garlic butter.
 Most frequently made from cows milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.Salt such as daily salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
 Butter is a water- in-oil emulsion resulting from an inversion of the cream, in a water-in-oil emulsion, the milk  protein are emulsifiers. 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 9llg/LCo. 950lb per US pint).It generally has a pale yellow colour, but varies from deep yellow to nearly white. It unmodified colour is dependent on the animals feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process,most commonly annatto or carotene.
Etymology
The word butter derives (via Germanic languages) from Latin butyrum, which is the latinisation of the Greek Bou`.Tu Pov(bouturon).This may have been a construction meaning "cow-cheese" from Boys(bous) "ox cow" +tupoc (turos), "cheese". Nevertheless, the earliest attested form of the stem, term, Turks(" cheese"), is the Mycenaean Greek turo, written in linear is syllabic script  as .. .. The root word persist in the name buytyric acid, a compound found in rancid butter and dairy products such as parmesan cheese.
 In general use, the term "butter" refers to the spread diary product when unqualified by other descriptors.The word commonly is used to describe puréed vegetable or seed and but products such as peanut butter and almond butter. It is often applied to spread fruit products such as apple butter. Fats such as cocoa butter Shea butter that remain solid at room temperature are also known as "butters". In addition to the act of applying butter being called " to butter", non dairy items that have a dairy butter consistency may use "butter" to call consistency to mind, including food items such as maple butter and witch's butter and non food items such as baby bottom butter, hyena butter and rock butter.