Butter – You’ll love it!

Butter – You’ll love it!

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For a long time butter is being the best pal of bread, we all know that many of us start our day with bread butter or butter on aloo paratha. The best thing is that it increases the taste of any food dishes in a magic of few seconds.

It is a fat concentrate that is obtained by churning cream, gathering the fat into a compact mass.

The product is obtained from milk or curd or cream of cow or buffalo or a combination of both.

No preservative except salt and no coloring matter except annatto or carotene may be added.

Talking about history, the art of butter making has a long journey. In the past, butter was an article of commerce & sign of wealth obtained by gravity creaming.

But with the development of centrifugal cream separators, fat tests, butter churns, etc., industry set-up developed rapidly.

  • Pasteurized cream butter: Usually made from pasteurized sweet cream & have a milder flavor
  • Ripened cream butter: Made from inoculating cream with a butter culture and holding it for the desired temp,
  • Unripened cream butter: Made from unripened cream
  • Salted butter
  • Unsalted butter
  • Sweet cream butter
  • Sour cream butter
  • Fresh butter
  • Cold storage butter
  • Creamery butter


  1. The first step is receiving raw milk where grading, sampling, weighing & testing is being done.
  2. The second is pre-heating of milk at 35-40°C to increase the efficiency of cream separation.
  3. Next is the separation of milk by centrifugal methods, followed by neutralization of cream.
  4. Then the standardization of cream is carried out where fat is 35-40% so that the lowest fat loss in buttermilk is obtained during churning.
  5. Afterward, the pasteurization process of cream is done at 82-88°C
  6. Then, the cream is cooled by lowering temp. for few hours & then aged at 5-10°C to make churning possible.
  7. After this, churning is done where the cream is violently agitated to break down the fat globules, causing the fat to coagulate into butter grains, while the fat content of the remaining liquid, the buttermilk, decreases. Thus the cream is split into two fractions: butter grains and buttermilk.
  8. And finally, butter grains went for satisfactory washing and shaping in the butter body where some salt may be added as a preservative and get packaged for storage.

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  • The amount of butter color varies from 0 to 250 ml per kg of butterfat.
  • Generally, it is added to the cream in churn.
  • Butter color could be of vegetable origin (annatto & carotene) or of mineral origin (Yellow AB, Yellow OB).
  • Direct consumption with bread,
  • in the preparation of sauces,
  • as a cooking medium,
  • in baking & confectionery,
  • in the manufacture of ice cream, butteroil & ghee.

As it’s mainly composed of fat, butter is a high-calorie food. One tablespoon (14 grams) of butter packs about 100 calories, which is similar to 1 medium-sized banana.

The nutrition facts for 1 tablespoon (14 grams) of salted butter are (2Trusted Source):

  • Calories: 102<
  • Water: 16%
  • Protein: 0.12 grams
  • Carbs: 0.01 grams
  • Sugar: 0.01 grams
  • Fiber: 0 grams
  • Fat: 11.52 grams
    • Saturated: 7.29 grams
    • Monounsaturated: 2.99 grams
    • Polyunsaturated: 0.43 grams
    • Trans: 0.47 grams
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Butter is a dairy product produced from milk fat.

While mainly composed of fat, it’s also rich in many vitamins, especially A, E, D, and K2.

However, butter is not particularly nutritious when considering its large number of calories.

Due to its high saturated fat content, it has been blamed for increased risk for weight gain and heart disease. Yet, several studies point to the contrary.

At the end of the day, butter is healthy if eaten in moderation — but excessive consumption should be avoided.

How do you consume butter? Tell us your favorite dish in which butter is being used as an ingredient IN THE COMMENT SECTION.


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