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 applications such as baking, sauce
making, and frying. Butter consists of butterfat, water and milk proteins. Butter is an emulsion
which remains a solid when refrigerated, but softens to a spread able consistency at room
temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F).