Butter
Butter is a dairy product consisting of a solid emulsion of fat globules, water, and sometimes salt, derived exclusively from milk or cream, containing not less than 80 percent milk fat by weight.[1] It is produced by agitating or churning cream to separate the butterfat from the liquid buttermilk, followed by working the fat mass to achieve a smooth texture and incorporate any added salt or flavorings.[2] Primarily made from cow's milk, butter has been a staple food since ancient times, with evidence of its preservation dating back over 2,000 years in regions like Ireland, where it was stored in bogs for long-term use.[3] As a versatile ingredient, butter serves multiple culinary roles, including flavor enhancement, cooking fat, and baking component due to its ability to melt at body temperature and incorporate air for leavening.[4] In the United States, butter is graded by the USDA into categories such as Grade AA (highest quality, with fine flavor and smooth body) based on standards established in 1924 to promote consistent quality and marketability.[2] Nutritionally, a typical tablespoon (14 grams) of salted butter provides approximately 102 calories, 11.5 grams of total fat (including 7.3 grams of saturated fat), 31 milligrams of cholesterol, 91 milligrams of sodium, and negligible amounts of carbohydrates or protein, along with significant vitamin A (about 11% of the daily value).[5] Its composition, dominated by milk fat with minor water (around 16%) and non-fat solids, contributes to its creamy mouthfeel and role in traditional diets worldwide, though modern health discussions often focus on its saturated fat content in relation to cardiovascular health.[6]Etymology and Origins
Etymology
The word "butter" entered English through Old English butere, denoting the fatty substance obtained by churning cream from milk, and was part of a broader West Germanic borrowing that included Old High German butera, Old Frisian butera, and Dutch boter.[7] This term derived directly from Latin butyrum, which in turn came from Ancient Greek boutyron, literally meaning "cow cheese" as a compound of bous (cow, ox) and tyros (cheese).[7][8] The Greek bous traces to the Proto-Indo-European root gʷṓws (cattle, cow), while tyros stems from tewh₂- (to swell), evoking the coagulation process in dairy production that parallels churning or mixing to separate fats.[7][8] Linguistic evolution continued into Romance languages, with Latin butyrum yielding Old French burre or beurre (modern French beurre) and Italian burro, illustrating how the term spread across Europe via trade and cultural exchange in medieval times.[7] Germanic influences reinforced its adoption in northern Europe, where butter became a staple, contrasting with southern Mediterranean preferences. Scholars suggest the Greek form may represent a folk etymology adapting a Scythian loanword, as the nomadic Scythians of the Eurasian steppes were early producers of butter from mare's milk, according to ancient accounts.[7] In ancient texts, terminology for butter highlighted cultural distinctions between animal fats; Greek writers like Herodotus described its use among Scythians and Thracians as a northern "barbarian" practice, separate from the refined olive oil of Hellenic cuisine, where boutyron carried connotations of rustic or medicinal utility rather than everyday food.[9] This linguistic framing underscored butter's association with pastoral nomads, differentiating it from cheeses or other solidified milk products in classical literature.[9]Historical Development
The earliest evidence of butter-like fats dates back to around 6500 BCE, originating in nomadic herding cultures where milk from domesticated animals was processed into dairy products.[10] Archaeological findings in Anatolia, such as churn marks on pottery from sites like Barcın Höyük, indicate early churning processes for separating cream and producing butter by approximately 6200 BCE, marking a key advancement in Neolithic dairy technology.[11] In ancient civilizations, butter served both culinary and medicinal purposes. By 2500 BCE, Sumerian tablets from Mesopotamia document butter-making techniques, often used in religious offerings to deities like Inanna and as a base for medicines. In Egypt around 2000 BCE, butter was produced from cow, goat, and sheep milk, applied as an ointment for skin protection and in rituals, reflecting its value in a hot climate where preservation was challenging. Meanwhile, in India, clarified butter known as ghee appears in Vedic texts dating to about 1500 BCE, praised for its ritual significance in Hindu ceremonies and Ayurvedic healing practices.[12][13][14] During the medieval period in Europe (9th–15th centuries), butter production became centralized in monasteries, where monks refined churning methods and used it as a staple fat in northern regions unsuitable for olive oil. Trade regulations emerged to standardize quality and taxation, with butter listed in customs records from ports like Lübeck by the 14th century, facilitating exports to urban centers. Its spread was influenced by Islamic and Byzantine culinary exchanges, which introduced preservation techniques like clarification, adapting dairy practices across cultural boundaries despite butter's primary association with cooler climates.[15][16] The 19th century marked butter's industrialization, beginning with Gustaf de Laval's invention of the centrifugal cream separator in 1878, which revolutionized separation efficiency and enabled large-scale production. This innovation led to mechanized churning in factories, transforming butter from a local artisanal product to a globally commercialized commodity by the early 20th century. In the United States, late-1800s competition from margarine prompted dairy lobbies to advocate for taxes and color bans on the substitute, preserving butter's market dominance. During World War II, butter faced severe shortages and rationing—limited to about 12 pounds per person annually in the U.S.—due to demands for fats in military explosives and food supplies, highlighting its strategic importance.[17][18][19]Composition and Properties
Chemical Composition
Butter consists primarily of milk fat, which makes up approximately 80-82% of its total composition and is predominantly composed of triglycerides derived from various fatty acids. This fat phase forms the continuous medium in butter's structure as a water-in-oil emulsion. The remaining components include 15.6-18% water dispersed as fine droplets, 0.5-2% non-fat milk solids (such as proteins, lactose, and minerals), and in salted varieties, 1-2% added salt to enhance flavor and preservation.[20][21][22] The fatty acid profile of butterfat is characterized by a high proportion of saturated fats, accounting for over 66% of total fatty acids, including notable amounts of palmitic acid (approximately 33%), stearic acid (9%), and myristic acid (10%). Monounsaturated fats comprise about 31%, primarily oleic acid (26%), while polyunsaturated fats represent roughly 2-4%, mainly linoleic acid. Butter also contains approximately 215-230 mg of cholesterol per 100 g, contributing to its lipid profile.[20][23] Butter includes several fat-soluble vitamins, notably A, D, E, and K, which are concentrated in the fat phase; for instance, vitamin A is present at levels providing about 11% of the daily value per tablespoon. In butter from grass-fed cows, higher concentrations of carotenoids such as beta-carotene impart a distinctive yellow color and serve as precursors to vitamin A. At the molecular level, butter's emulsion structure derives from coalesced milk fat globules originally stabilized in milk by the milk fat globule membrane, a trilayer composed mainly of phospholipids (25-30% of membrane lipids) and proteins (40-60%, including casein micelles and whey proteins).[24][25][26]Physical Properties
Butter exhibits a semi-solid texture at room temperature, becoming spreadable between 4°C and 10°C due to the formation of a network of fat crystals that provide plasticity and smoothness.[27] This plasticity is primarily attributed to the beta-prime (β') polymorphic crystal form of milk fat, which consists of small, needle-like crystals that create a stable, malleable structure without graininess.[27] At refrigerated temperatures, butter hardens significantly, with penetration resistance ranging from 136.5 g (low-fat) to 655.7 g (salted cow's butter) at 4°C, reflecting the solidification of higher-melting fat fractions.[6] The melting point of butter ranges from 32°C to 35°C, allowing it to transition from a soft solid to a liquid state near body temperature, which enhances its mouthfeel in culinary uses.[6] This range is influenced by the varying lengths of fatty acid chains in milk fat triglycerides, with shorter chains lowering the overall melting temperature compared to longer-chain fats.[28] For unsalted butter, the smoke point is approximately 177°C (350°F), beyond which thermal decomposition begins, producing off-odors and potentially harmful compounds; clarified butter variants exhibit higher smoke points due to the removal of milk solids.[29] Butter's color typically appears pale yellow, derived from beta-carotene, a fat-soluble pigment naturally present in cow's milk fat at concentrations of about 3-5 mg/kg.[20] Grass-fed butter displays a deeper golden hue owing to higher beta-carotene levels from the cows' diet, often reaching up to 10 times more than in grain-fed counterparts, as measured by Lab* colorimetry where b* values can exceed 20.[30] To achieve color standardization across seasons and feed types, annatto extract—a natural dye from Bixa orellana seeds—is commonly added during production, providing consistent pigmentation without altering flavor.[31] The density of butter is approximately 0.86-0.91 g/cm³ at room temperature, reflecting its composition as an 80-82% fat emulsion with dispersed water droplets.[32] Its water activity (a_w) averages 0.98, which supports a relatively stable microbial environment but predisposes it to spoilage if not properly managed, as values near 0.99 can promote bacterial growth.[6] Sensory attributes of butter include a characteristic creamy aroma largely imparted by butyric acid (butanoic acid), a short-chain fatty acid comprising about 3-4% of total fatty acids, which contributes nutty and slightly tangy notes at threshold levels below 10 ppm.[33] Oxidative rancidity develops through lipid peroxidation of unsaturated fats, leading to off-flavors described as cardboard-like or metallic, often indicated by volatile markers such as hexanal and detectable after prolonged exposure to air or light.[6]Production
Traditional Methods
Traditional butter production begins with the separation of cream from whole milk, typically achieved through gravity settling or manual skimming. In small-scale methods, raw milk is allowed to stand in shallow vessels at cool temperatures, around 12°C, for several hours, enabling the lighter cream to rise to the top while skim milk is drained from the bottom.[34] This cream, containing 30-40% fat, is then collected for churning, a mechanical agitation process that disrupts the fat globule membranes, causing the globules to coalesce into butter grains.[35] Following churning, the grains are washed multiple times with cold water to remove residual buttermilk and kneaded by hand to further expel moisture and buttermilk, resulting in a smooth, workable mass.[34] Common tools in traditional butter making include dash churns, barrel churns, and wooden paddles, often crafted from wood or earthenware for domestic use. The dash churn, an upright container with a perforated dasher stick plunged up and down, was prevalent from ancient times through the 19th century, requiring vigorous manual effort to agitate the cream.[36] Barrel churns, resembling rotated wooden barrels with internal paddles operated by a crank, emerged in Europe around the 18th century for more efficient churning, while paddle churns involved turning a handle to rotate blades within a crock.[36] In artisanal settings today, hand paddles continue these methods on a small scale. For cultured butter, a variant prized for its tangy flavor, cream is first fermented by adding lactic acid bacteria, which convert lactose to lactic acid over 24 hours at around 18°C, enhancing acidity and aroma before churning.[37][35] Regional variations reflect local resources and lifestyles, with nomadic communities in Africa and Asia often using gourds or animal skins as churns. In North African traditions, such as with Raïb (fermented milk), a gourd is vigorously shaken for 1-2 hours to separate butter grains from buttermilk, a portable method suited to pastoral mobility.[38] Similarly, Ethiopian highland nomads employ clay pots or gourds for churning soured milk, integrating the process into daily herding routines. In contrast, European farmhouse methods emphasize wooden tools, with cream skimmed from pancheons (shallow stoneware pans) and churned in dash or barrel devices twice weekly during summer, often accompanied by rhythmic chants to sustain the labor-intensive effort.[36] Yield in traditional methods is modest due to the lower fat content of whole milk, with approximately 40-50 grams of butter produced from 1 liter of milk, depending on the cow's breed and diet.[39] Hand churning itself is time-consuming, typically requiring 30-60 minutes of continuous agitation to reach the desired grain formation, underscoring the physical demands of small-scale production.[35]Industrial Processes
Industrial butter production begins with the standardization of cream, where milk is first separated into cream and skim milk using centrifugal separators. The cream is then pasteurized at temperatures of 85–95°C for 15 seconds or longer to eliminate enzymes and pathogens, ensuring a negative peroxidase test for safety. Following pasteurization, the fat content is adjusted to 35–40% through blending or further separation to optimize churning efficiency and yield.[40][41] Modern churning relies on continuous systems, such as cylindrical churns employing the Fritz method or pin mills, which process 1,000–5,000 kg of butter per hour from high-fat cream. These automated units agitate the cream violently to rupture fat globules, forming butter grains while separating buttermilk. For salted varieties, 2–3% salt is added as a slurry during processing to enhance flavor and preservation, while lactic acid bacteria cultures may be incorporated for sour cream butter to develop tangy notes.[40][42][21] Post-churning, the butter undergoes maturing at 4–10°C for 12–18 hours in cooled tanks to stabilize fat crystallization and refine texture. This is followed by texturizing in working cylinders, where the mass is kneaded under vacuum to incorporate air at about 1% by volume and evenly distribute moisture and salt. Quality controls include real-time moisture testing, targeting less than 16% to meet regulatory limits and prevent spoilage.[40] Byproducts from churning, primarily buttermilk with around 9% total solids, are often evaporated and spray-dried into buttermilk powder for use in baking and dairy products. Industrial plants enhance energy efficiency through heat recovery systems, such as those capturing waste heat from refrigeration to preheat cream or generate hot water, reducing overall energy consumption in cooling-intensive operations.[43][44] Global standards govern butter quality, with the European Union requiring a minimum of 80% fat for salted butter and 82% for unsalted, alongside limits on water (maximum 16%) and non-fat solids.[45] In the United States, Grade AA butter, the highest classification, demands a fine and highly pleasing flavor, good body and color uniformity, and subtle feed or cooked notes if present, evaluated through sensory scoring.[2]Types and Varieties
Unsalted and Salted Butter
Unsalted butter, also known as sweet cream butter, is a dairy product made from churned cream without any added salt or other preservatives, containing at least 80% milk fat. It is favored in baking and professional culinary applications because it allows precise control over salt levels in recipes, preventing inconsistencies in flavor and texture. When refrigerated at 32-38°F, unsalted butter typically maintains quality for 1-3 months if unopened and properly wrapped, though this can vary based on storage conditions.[46] Salted butter incorporates approximately 1.5-2.5% salt by weight, added to enhance flavor and provide preservation benefits.[47] This form is widely consumed in the United States and Europe, where it serves as a staple for table use due to its savory taste and extended shelf life compared to unsalted varieties.[48] The salt reduces water activity in the butter, thereby inhibiting bacterial growth and microbial spoilage.[49] In production, the key difference arises during the final stages: for salted butter, salt is typically dissolved in a brine solution (often 10% concentration) and incorporated into the butter grains through continued churning or kneading, ensuring even distribution. This process contrasts with unsalted butter, where no such addition occurs after churning. The presence of salt results in a firmer texture for salted butter, as the sodium ions interact with the fat and water components, increasing solidity at refrigeration temperatures.[50] Regarding market preferences, unsalted butter dominates in professional kitchens and among bakers for its versatility in recipe formulation, while salted butter holds the larger overall consumer market share—approximately 64% globally as of 2024—due to its convenience and flavor appeal in everyday household settings.[51] In the US, salted butter holds the majority market share, with similar trends in Europe driven by traditional table butter consumption.[52]Clarified and Specialty Butters
Clarified butter, also known as ghee in Indian cuisine, is produced by gently heating unsalted butter to temperatures between 100°C and 150°C, allowing the water content to evaporate and the milk solids to separate and sink, which are then strained out along with any impurities.[53][54] This process results in a pure fat product that is shelf-stable for up to several years at room temperature due to the removal of moisture and perishable components.[55] Ghee has a high smoke point of approximately 250°C, making it suitable for high-heat cooking methods such as frying and sautéing in Indian and Middle Eastern cuisines.[56] Whey butter is derived from the cream separated from whey, a byproduct of cheesemaking, through traditional churning processes.[57] It typically exhibits a milder flavor profile compared to sweet cream butter and contains higher levels of unsaturated fatty acids, including polyunsaturated fats, contributing to a softer texture.[58] This type of butter is particularly common in Europe, with notable production in Ireland where it is made from grass-fed cow milk.[59] Protected designations of origin ensure that certain butters maintain unique qualities tied to their specific geographic regions, emphasizing traditional methods and local terroir for distinctive flavors. In the European Union, the Protected Designation of Origin (PDO) status applies to products like Beurre d'Isigny from Normandy, France, which requires milk from grass-fed cows grazing at least seven months a year and a minimum fat content of 82% for unsalted varieties.[60] These criteria preserve the butter's rich, creamy taste influenced by the region's coastal pastures and traditional churning techniques. In the United States, while formal PDO equivalents are limited, regional specialties like those from Vermont Creamery highlight terroir through the use of local, pasture-raised cow cream, resulting in cultured butters with nuanced, tangy flavors from Vermont's alpine meadows.[61] Other specialty butters include browned butter, or beurre noisette, created by controlled heating of butter until the milk solids caramelize, imparting a nutty aroma and deeper flavor without full clarification.[62] Organic and grass-fed butters represent another category, often featuring elevated omega-3 fatty acid content—up to 26% higher than conventional butter—due to the cows' pasture-based diets rich in beneficial forages. Cultured butter, fermented with lactic acid bacteria before churning, provides a tangy flavor profile and is prevalent in artisanal and European-style productions.[63][25]Storage and Preservation
Storage Conditions
Butter is best stored under controlled environmental conditions to preserve its flavor, texture, and prevent spoilage. Refrigeration at approximately 4°C (40°F) is recommended for short- to medium-term storage, where salted butter can maintain quality for 1 to 2 months, while unsalted varieties may last slightly less due to their lack of preservative effects from salt.[64] For longer preservation, freezing at -18°C (0°F) or below extends shelf life to 6 to 12 months without significant loss of flavor or texture, though optimal quality is achieved within the first 6 to 9 months.[65][66] Humidity levels should be kept low during storage to minimize the risk of surface mold growth, particularly on unsalted butter which has higher water activity and is more susceptible to microbial proliferation.[67] Exposure to light must be avoided, as ultraviolet and visible light can trigger photo-oxidation of unsaturated fatty acids in butter, leading to off-flavors and reduced shelf life; storage in opaque containers or dark environments is essential to block this process.[68][69] Microbial risks are higher in unsalted butter owing to its elevated water activity, which facilitates faster spoilage through bacterial or mold growth compared to salted butter, where salt acts as a natural inhibitor.[70] Signs of rancidity, often resulting from the enzymatic or chemical breakdown into free fatty acids, include off-odors and a soapy or metallic taste, exacerbated by improper temperature control or air exposure.[71][72] In household settings, portioning butter into smaller amounts before freezing helps minimize air exposure upon thawing, reducing oxidation and texture changes. To revive hardened refrigerated or frozen butter, it can be gently warmed at room temperature or in a warm water bath to restore spreadability without compromising quality. Packaging techniques, such as airtight wrapping, further support these conditions by limiting oxygen ingress, though the focus remains on environmental factors.[67][73]Packaging Techniques
Butter is commonly packaged using materials that provide barriers against light, oxygen, moisture, and odors to maintain its quality and extend shelf life. Foil-lined paper, often consisting of aluminum laminated with paper, is widely used for block formats, offering comprehensive protection from light and oxygen to prevent rancidity and flavor degradation. Plastic materials, such as polyethylene or polypropylene films, are employed for flexible packaging like tubs suitable for spreads, providing strong moisture and gas barriers while being heat-sealable for secure closure. Traditional wax coatings applied to paper wraps enhance moisture resistance, allowing the material to conform closely to the butter's shape and minimize air pockets that could accelerate spoilage. Packaging formats vary by market and intended use, with standard retail options including 250-gram blocks wrapped in foil-lined paper, common in Europe and other regions for household consumption. In the United States, butter is typically sold in 1-pound packages divided into four 4-ounce sticks, facilitating portioning for cooking and baking. For foodservice and industrial applications, bulk formats such as 25-kilogram blocks in boxes or barrels are standard, enabling efficient handling and portioning in large-scale operations. To preserve freshness, butter packaging often incorporates techniques like vacuum-sealing or nitrogen flushing, which remove oxygen to inhibit oxidation and microbial growth, thereby extending shelf life beyond traditional wrapping methods. Tamper-evident designs, such as sealed lids on plastic tubs or perforated wrappers, are integrated to ensure product integrity and consumer safety during distribution. These preservation functions are particularly crucial for maintaining butter's emulsion stability under varying environmental conditions. Regulatory requirements govern butter packaging to ensure accurate information and safety. In the European Union, labels must specify the sales description (e.g., "butter"), total fat content, milk-fat percentage (at least 80% for standard butter), and salt content if applicable, with all details presented in a conspicuous and legible manner. In the United States, the FDA mandates clear declaration of milk as a major allergen on packaging, either in the ingredient list or via a "Contains Milk" statement, to protect consumers with allergies.Culinary Applications
In Cooking and Baking
Butter plays a crucial role in cooking through its emulsifying properties, particularly in the preparation of classic sauces like beurre blanc, where cold butter is gradually whisked into a warm reduction of white wine, vinegar, and shallots to form a stable emulsion without an additional emulsifier such as egg yolk.[74] This slow-melting technique binds the fat and liquid phases, creating a velvety texture that enhances the richness of seafood or vegetables.[75] For high-heat applications like sautéing, clarified butter—produced by removing milk solids and water from whole butter—is preferred, as it achieves a smoke point of approximately 450°F (232°C), allowing for browning without burning.[76] In baking, butter facilitates aeration through the creaming method, where softened butter is beaten with sugar to incorporate air bubbles that expand during baking, contributing to the light, tender crumb of cakes and cookies.[77] It also tenderizes dough by coating flour proteins, which inhibits gluten development and prevents a tough texture in items like shortbread or pie crusts.[78] In laminated pastries such as croissants, butter is folded into dough layers during repeated roll-and-fold processes, creating thin sheets that separate upon baking to yield flaky, steam-filled structures.[79] Butter enhances flavor in both savory and sweet preparations; for instance, browning it develops nutty, caramel-like notes through the Maillard reaction, ideal for enriching the taste of cookies or finishing vegetables.[80] Unsalted butter is typically favored in these applications to allow precise control over seasoning, as the variable salt content in salted varieties could disrupt recipe balance.[81] When substituting butter, a 3:4 ratio of oil to butter by volume maintains similar fat content, though this often results in denser textures due to oil's lack of solid structure for aeration or lamination.[82]Gastronomic and Cultural Uses
Butter holds a prominent place in diverse global cuisines as a versatile staple that imparts richness and depth to traditional dishes. In French gastronomy, beurre is integral to escargots à la bourguignonne, where snails are baked in a compound butter infused with garlic, parsley, and shallots, exemplifying butter's role in elevating simple proteins through emulsification and flavor infusion. Similarly, in Indian cooking, ghee—a clarified butter—is a foundational fat used to temper spices in dal, a lentil stew, where it releases aromatic compounds and provides a glossy finish essential to the dish's authenticity and digestibility. Irish cuisine features high-quality butter slathered on soda bread, a quick-rising loaf made with buttermilk, where the butter's creamy texture contrasts the bread's crumbly interior, reflecting Ireland's dairy heritage and the ingredient's everyday cultural significance. In Mongolian tradition, fermented butter tea, known as suutei tsai or po cha, combines yak or cow butter with tea and salt, serving as a warming, nutrient-dense beverage central to nomadic diets and social rituals in harsh climates. Beyond daily meals, butter features prominently in festive and ritual practices across cultures, symbolizing purity, prosperity, and sustenance. In Hindu ceremonies, ghee is burned in diya lamps during festivals like Diwali, where the clarified butter's steady flame represents the triumph of light over darkness and is offered to deities as a sacred substance believed to purify the environment and invoke blessings. These uses underscore butter's symbolic value in rituals that blend nourishment with spiritual or celebratory elements. In contemporary contexts, butter continues to evolve through modern trends while maintaining economic importance in dairy-dependent societies. Artisanal butter boards, popularized in the early 2020s, present sliced bread alongside flavored butters and toppings as a shared appetizer, reviving communal eating and highlighting premium dairy varieties in social media-driven dining. The rise of vegan alternatives, such as plant-based spreads made from oils and nuts, has prompted innovation in dairy butter production to emphasize sustainability and flavor, though traditional butter remains dominant in markets where dairy farming supports rural economies—contributing significantly to livelihoods in regions like the European Union and New Zealand, where butter exports bolster agricultural GDP. Fusion trends like bulletproof coffee, incorporating grass-fed butter into beverages for sustained energy, have gained traction in wellness circles, blending butter's satiating fats with modern health narratives.[83] Traditionally, butter has also been molded into candles, particularly in dairy-rich areas lacking oil, providing a renewable light source with a clean burn when clarified. These uses illustrate butter's adaptability beyond the kitchen in historical and practical domains.Nutrition and Health
Nutritional Content
Butter is a calorie-dense food, providing approximately 717 kcal per 100 grams, with nearly all calories derived from fat. It contains about 81 grams of total fat per 100 grams, of which roughly 51 grams are saturated fatty acids, making it a rich source of lipids but low in carbohydrates (0.06 grams) and protein (0.85 grams).[84][85] In terms of micronutrients, butter is notably high in fat-soluble vitamins, including vitamin A at 684 micrograms per 100 grams, which supports vision and immune function, and vitamin E at about 2.3 milligrams per 100 grams, acting as an antioxidant to protect cells from oxidative stress. It also provides trace amounts of minerals such as calcium (24 milligrams per 100 grams) for bone health and potassium (24 milligrams per 100 grams) for electrolyte balance, though these are present in modest quantities compared to other dairy products.[86][85] A typical serving of 1 tablespoon (14 grams) of butter delivers around 100 kcal and 11 grams of fat, offering a practical portion for culinary use. In comparison to other dietary fats like olive oil, which is predominantly unsaturated (73 grams monounsaturated and 11 grams polyunsaturated per 100 grams, with only 14 grams saturated), butter's profile is heavily skewed toward saturated fats, influencing its role in balanced diets.[87][88] Variations in butter's nutritional content can occur based on production methods; for instance, butter from grass-fed cows tends to have higher levels of conjugated linoleic acid (CLA), comprising up to 1% of total fat, and elevated omega-3 fatty acids compared to conventional grain-fed butter.[89]| Nutrient | Amount per 100g (Salted Butter) | % Daily Value* |
|---|---|---|
| Calories | 717 kcal | 36% |
| Total Fat | 81 g | 104% |
| Saturated Fat | 51 g | 255% |
| Vitamin A | 684 µg | 76% |
| Vitamin E | 2.3 mg | 15% |
| Calcium | 24 mg | 2% |
| Potassium | 24 mg | 1% |