DAIRY

Butter, a yellow-to-white solid emulsion of fat globules, water, and inorganic salts produced by churning the cream from cows’ milk. Butter has long been used as a spread and as a cooking fat. It is an important edible fat in northern Europe, North America, and other places where cattle are the primary dairy animals.

In all, about a third of the world’s milk production is devoted to making butter. India is the world’s largest butter producer, followed by the United States and New Zealand.