Butter  

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Mound of Butter (c. 1875–1885) by Antoine Vollon
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Mound of Butter (c. 1875–1885) by Antoine Vollon

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Butter is made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. As a result, butter is consumed daily in many parts of the world. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but it can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks.

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