Unsalted white Butter: – Butter is a dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread and as well as in cooking, such as baking, and pan frying. Butter is produced by churning cream, a process which damages the membranes of butterfat found in cream resulting in the production of small butter grains. These butter grains float in the water-based portion of the cream called buttermilk. The buttermilk is then drained and if required more buttermilk can be removed by rinsing the grains with water.
Butter means the fatty product derived exclusively from cow and Buffalo or its product principally in the form of an emulsion of the type water-in-fat. White butter may be without added common salt and starter cultures. Butter shell be obtain from pasteurize milk is have undergone adequate heat treatment to ensure microbial safety. Butter content not less than 82% milk fat and not more than 1.5% (SNF) milk solid not fat