Fresh Butter is made from cow’s milk. Butter is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. Butter consists of butterfat, milk proteins and water.
The quality of butter is based on its body, texture, flavor and appearance. It owes its characteristic and individual flavor to its own particular saturated fatty acid known as butyric acid. The color and flavor may vary according to the type of cattle, season of the year, method of manufacture or amount of salt added. The color of butter further varies with the content of carotenoids, which make up 11-50% cent of the total vitamin A activity of milk. As the carotenoid content of milk normally fluctuates between winter and summer, butter produced in winter has a brighter color. Carotene may be added at request to ensure a uniform color and consistent vitamin A content.