Butterfat naturally occurs in milk and gives dairy products their body, structure, mouth feel, and rich texture. Several different fatty acids make up butterfat, most of which are triglycerides. Each triglyceride has its own distinct melting point, making butterfat very difficult to artificially produce.

Butter is made exclusively from milk or fresh cream, or a combination of both. Butter contains 80 percent or more milkfat and can have salt added. Unsalted butter is preferred over salted butter in cooking and baking applications because it allows recipes to be seasoned to taste. Butter can be used as a spread, a cooking fat, or a baking ingredient. The texture of butter results from the churning or kneading process during production. Churning establishes a fat crystalline structure which ultimately carries texture through to the finished baked good.

Butter manufacturing dates back
to some of the earliest historical records. Butter manufacturing is
one of the oldest forms of preserving milkfat and is
referenced as being used as
human food and for medicinal
and cosmetic purposes.

Advantages of Using Butterfat
• No splattering or burn-on during sautéing
•Increased puff for pastries and pie shells
•Aroma and flavor enhancement in bakery items
•Control of “fat bloom” in chocolate candy
•Ease of melting, pumping, and mixing
with other food ingredients.

Air Incorporation
Flavor Enhancement
Flavor Carrier Gloss
Layering Shortening

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