Tag: Butter production

According to the EU, butter must contain a minimum of 82% butterfat, which is key to its rich flavor and texture. In contrast, American butter typically follows a lower standard of 80% butterfat mandated by the USDA. This difference in fat content has a significant impact on the final product's quality, consistency, and culinary applications.

A 2015 study published in the journal *JIMD Reports* showed that regular butter contains approximately 1.3 to 1.6 milligrams of galactose per 100 grams, proving that while it is not galactose-free, the levels are exceptionally low. This small amount is due to the butter-making process, which separates most of the milk sugars from the fat.

According to official nutritional data from Amul, a standard 100g serving of its pasteurized table butter contains only approximately 0.5 grams of protein, while the unsalted variant has about 0.6 grams. This makes it clear that when considering a **nutrition diet**, **how much protein is in 100g Amul butter** is an insignificant figure, as it is primarily a source of fat.

Dating back to the prehistoric era, butter has been a culinary staple for centuries. So, what does butter classify as? The answer is more complex than you might think, encompassing its identity as a dairy product, a fat, and a water-in-oil emulsion.

According to the USDA, butter must contain at least 80% milkfat, but beyond this standard, its ingredients are few and straightforward. Salted butter is made from just two primary ingredients: milk cream and salt. The transformative process turns these simple components into a versatile kitchen staple.