n.
Solid emulsion of fat globules and water made by churning cream , used as a food.
Presumably known since the advent of animal husbandry, butter has long been used as a cooking fat and as a spread. It was traditionally a farm product, but with the advent of the cream separator in the late 19th century it began to be mass-produced. It is a high-energy food, containing about 715 calories per 100 grams. It is high in butterfat (8085%) and low in protein. Colouring is sometimes added to enhance its natural yellow colour (from carotene ), and salt is often added.