Butter is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making and frying. Butter consists of butterfat, water and milk proteins.
Most usually made from cows' milk, butter can also be manufactured from that of other mammals, including sheep, goats, buffalo and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 degrees C (90 to 95 degrees F).
The density of butter is 911 kg/m3 (1535.5 lb/yd3). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its color is dependent on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.
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