Butter is made by churning cream or milk and consists of butterfat, water and milk proteins. 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 32-35C (90-95F). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the cow'sbuffalo's feed. Butter produces clarified butter or ghee, which is almost entirely butterfat. AMF is concentrated butter fat to 99.8% purity.
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Aditya Goyal (Ace International Llp)
M-19, First Floor, M Block Market Greater Kailash Part 2, Delhi - 110048, India
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