: a solid emulsion of fat globules, air, and water made by churning milk or cream and used as food
: a buttery substance; especially: any of various fatty oils remaining nearly solid at ordinary temperatures
Solid emulsion of fat globules and water made by churning cream, used as a food. Presumably known since the advent of animal husbandry, butter has long been used as a cooking fat and as a spread. It was traditionally a farm product, but with the advent of the cream separator in the late 19th century it began to be mass-produced. It is a high-energy food, containing about 715 calories per 100 grams. It is high in butterfat (80–85%) and low in protein. Colouring is sometimes added to enhance its natural yellow colour (from carotene), and salt is often added.