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Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and/or a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins, salt and flavorings.
Butter is an emulsion which remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 30–35 °C.
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