Q: Is butter a dairy product containing up to 80% butterfat which is solid when chilled and at room temperature in some regions and liquid when warmed? ¶
Q: Is butter a specialty in Tibet? ¶
A: Yes, tsampa, barley flour mixed with yak butter, is a staple food.
Q: Is butter 0.911 g/cm3? ¶
A: Yes, and about the same as ice.
Q: Is butter packaged and sold by mass only? ¶
A: Yes, and not by volume nor by unit , but the package shape remains approximately the same.
Q: Is butter generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers? ¶
A: Yes, and skimmed the cream themselves, and made butter with it.
Q: Was butter sometimes treated in a manner unheard-of today: it was packed into barrels and buried in peat bogs? ¶
A: Yes, and perhaps for years.
Q: Is butter usually produced in 4 ounces sticks? ¶
A: Yes, and wrapped in waxed or foiled paper and sold four to a 1-pound package.
Q: Is butter butter with almost all of its water and milk solids removed? ¶
A: Yes, and leaving almost-pure butterfat.
Q: Is butter used for sautéing and frying? ¶
A: Yes, although its milk solids brown and burn above 150 °C —a rather low temperature for most applications.
Q: Is butter made by heating butter to its melting point and then allowing it to cool? ¶
A: Yes, after settling, the remaining components separate by density.
Q: Was butter used for fuel in lamps as a substitute for oil? ¶
Q: Is butter traditionally made from sour milk rather than cream? ¶
Q: Is butter to add lactic acid and flavor compounds directly to the fresh-cream butter? ¶
A: Yes, while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not cultured but is instead flavored.
Q: Is butter eaten in the U.S? ¶
A: Yes, and the EU.
Q: Is butter usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria? ¶
Q: Is butter 911 g/L? ¶
A: Yes, It generally has a pale yellow color, but varies from deep yellow to nearly white.
Q: Is butter packed into the lid? ¶
Q: Is butter a water-in-oil emulsion resulting from an inversion of the cream? ¶
A: Yes, in a water-in-oil emulsion, the milk proteins are the emulsifiers.
Q: Was butter made by hand? ¶
A: Yes, and on farms.
Q: Is butter shaped into a lamb either by hand or in a lamb-shaped mould? ¶
Q: Is butter about 80% butterfat and 15% water? ¶
A: Yes, traditionally made butter may have as little as 65% fat and 30% water.
Q: Is butter packed and sold in 250g and 500g packs and measured for cooking in grams? ¶
Q: Is butter also used to make edible decorations to garnish other dishes? ¶
Q: Is butter aged in cold storage? ¶
Q: Is butter given a grade before commercial distribution? ¶
Q: Is butter virtually unheard-of in the United States? ¶
Q: Is butter baked? ¶
A: Yes, and the concentrations of methyl ketones and lactones increase to provide the flavor of butter.
Q: Is butter sold in both salted and unsalted forms? ¶
Q: Was butter a common food across most of Europe—but had a low reputation? ¶
A: Yes, and so was consumed principally by peasants.
Q: Is butter softened, spices, herbs, or other flavoring agents can be mixed into it, producing what is called a compound butter or composite butter? ¶
A: Yes, Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce.
Q: Is butter sometimes labeled "European-style" butter in the United States? ¶
A: Yes, although cultured butter is made and sold by some, especially Amish, dairies.
Q: Is butter essentially just the milk fat? ¶
A: Yes, and it contains only traces of lactose, so moderate consumption of butter is not a problem for lactose intolerant people.
Q: Is butter produced by agitating cream? ¶
A: Yes, and which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream.
Q: Is butter a common archaeological find in Ireland? ¶
A: Yes, the National Museum of Ireland – Archaeology has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction".
Q: Is butter preferred? ¶
A: Yes, while sweet cream butter dominates in the United States and the United Kingdom.
Q: Was butter produced in less decorative stick form? ¶