Bradley, Robert L., Jr. Department of Food Science, College of Agricultural and Life Sciences, University of Wisconsin, Madison, Wisconsin.
Dollear, Frank G. Peanut Products Investigation, Southern Utilization Research and Development Divisions, U.S. Department of Agriculture, New Orleans, Louisiana.
Thomsen, L. C. Formerly, Department of Food Science, University of Wisconsin, Madison, Wisconsin.
Last reviewed:October 2019
- Composition and grading
- Butter oil
- Related Primary Literature
- Additional Reading
A food product made by churning cream. In the United States, butter is not defined by Standard of Identity in the Food, Drug and Cosmetic Act as are most foods, but instead it was defined in 1923 by an act of Congress. Butter must contain at least 80% milk fat and may contain added salt or color. In antiquity, butter and cheese were made as a means of preserving the surplus milk for later use. See also: Milk
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