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This is my first blog. I don't know what to write, so I'll just write about butter.

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.

Most frequently made from cows' milk, butter can also be manufactured from the milk 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 is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3).[1]

It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals' feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.

The word butter derives (via Germanic languages) from the Latin butyrum,[2] which is the latinisation of the Greek βούτυρον (bouturon).[3][4] This may have been a construction meaning "cow-cheese", from βοῦς (bous), "ox, cow"[5] + τυρός (turos), "cheese",[6] but perhaps this is a false etymology of a Scythian word.[7] Nevertheless, the earliest attested form of the second stem, turos ("cheese"), is the Mycenaean Greek tu-ro, written in Linear B syllabic script.[8] The root word persists in the name butyric acid, a compound found in rancid butter and dairy products such as Parmesan cheese.

Total Fat Saturated Fat Monounsaturated Fat Polyunsaturated Fat Smoke Point
Sunflower oil 100g 11g 20g 69g 225 °C (437 °F)[a]
Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[a]
Olive oil 100g 14g 73g 11g 190 °C (374 °F)[a]
Corn oil 100g 15g 30g 55g 230 °C (446 °F)[a]
Peanut oil 100g 17g 46g 32g 225 °C (437 °F)[a]
Vegetable Shortening (hydrogenated) 71g 23g (34%) 8g (11%) 37g (52%) 165 °C (329 °F)[a]
Lard 100g 39g 45g 11g 190 °C (374 °F)[a]
Suet 94g 52g (55%) 32g (34%) 3g (3%) 200°C (400°F)
Butter 81g 51g (63%) 21g (26%) 3g (4%) 150 °C (302 °F)[a]

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