Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodiesto the baby and can reduce the risk of many diseases in the baby. It also contains many other nutrients.
As an agricultural product, milk isextracted from mammals during or soon after pregnancy and used asfood for humans. Worldwide, dairyfarms produced about 730 million tonnes of milk in 2011. India is the world's largest producer and consumer of milk .
Processing of Milk
In mostWesterncountries, centralizeddairy facilities process milk and products obtained from milk (dairy products), such ascream, butter, and cheese. In the US, these dairies usually are local companies, while in the Southern Hemisphere facilities may be run by very large nationwide or trans-national corporations (such asFonterra).
Pasteurisation – Homogenisation
Pasteurization is used to kill harmful microorganisms by heating the milk for a short time and then immediately cooling it. The standard High Temperature Short Time (HTST) process produces a 99.999% reduction in the number of bacteria in milk, rendering it safe to drink for up to three weeks if continually refrigerated. Dairies print expiration dates on each container, after which stores will remove any unsold milk from their shelves.
A side effect of the heating of pasteurization is that some vitamin and mineral content is lost. Soluble calcium and phosphorus decrease by 5%, thiamin and vitamin B12 by 10%, and vitamin C by 20%. Because losses are small in comparison to the large amount of the two B-vitamins present, milk continues to provide significant amounts of thiamin and vitamin B12. As milk is not an important dietary source of vitamin C, this loss is not nutritionally significant
A newer process, ultrapasteurization or ultra-high temperature treatment (UHT), heats the milk to a higher temperature for a shorter amount of time. This extends its shelf life and allows the milk to be stored unrefrigerated because of the longer lasting sterilization effect.
Nutritional value
Processed cow's milk was formulated to contain differing amounts of fat during the 1950s. One cup (250 ml) of 2%-fat cow's milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake(DRI) of calcium for an adult. Depending on the age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification) including:
- Biotin
- Iodine
- Magnesium
- Pantothenic acid
- Potassium
- Riboflavin
- Selenium
- Thiamine
- Vitamin A
- Vitamin B12
- Vitamins D
- Vitamin K
The amount of calcium from milk that is absorbed by the human body is disputed. Calcium from dairy products has a greaterbioavailability than calcium from certain vegetables, such asspinach, that contain high levels of calcium-chelating agents, but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassicagenus
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 252 kJ (60 kcal) |
| Carbohydrates | 5.26 g |
| - Sugars | 5.26 g |
| - Lactose | 5.26 g |
| Fat | 3.25 g |
| - saturated | 1.865 g |
| - monounsaturated | 0.812 g |
| - polyunsaturated | 0.195 g |
| Protein | 3.22 g |
| - Tryptophan | 0.075 g |
| - Threonine | 0.143 g |
| - Isoleucine | 0.165 g |
| - Leucine | 0.265 g |
| - Lysine | 0.140 g |
| - Methionine | 0.075 g |
| - Cystine | 0.017 g |
| - Phenylalanine | 0.147 g |
| - Tyrosine | 0.152 g |
| - Valine | 0.192 g |
| - Arginine | 0.075 g |
| - Histidine | 0.075 g |
| - Alanine | 0.103 g |
| - Aspartic acid | 0.237 g |
| - Glutamic acid | 0.648 g |
| - Glycine | 0.075 g |
| - Proline | 0.342 g |
| - Serine | 0.107 g |
| Water | 88.32 g |
| Vitamin A equiv. | 46 μg (6%) |
| Thiamine (vit. B1) | 0.044 mg (4%) |
| Riboflavin (vit. B2) | 0.183 mg (15%) |
| Vitamin B12 | 0.45 μg (19%) |
| Choline | 14.3 mg (3%) |
| Vitamin D | 2 IU (0%) |
| Calcium | 113 mg (11%) |
| Magnesium | 10 mg (3%) |
| Potassium | 132 mg (3%) |
| Sodium | 43 mg (3%) |
Types of Milk – Skimmed and Condensed
Condensed Milk is cow's milk from which water has been removed. It is most often found in the form ofsweetened condensed milk, with sugar added, and the two terms 'condensed milk' and 'sweetened condensed milk' are often used synonymously today. Sweetened condensed milk is a very thick, sweet product which whencanned can last for years without refrigeration if unopened. Though there have been unsweetened condensed milk products, they spoiled far more easily and are uncommon nowadays. Condensed milk is used in numerous dessert dishes in many countries.
Skimmed Milk
Skim milk is a dairy product with an extremely low fat percentage. In some nations, skim milk is labeled as “fat free” milk, since many labeling laws allow foods with negligible fat contents to be labeled as “fat free”. Most grocery stores and dairies stock skim milk, along with low-fat and whole milk products. For people who are concerned about the amount of fat in their diets, skim milk is an excellent alternative to whole milk, although some individuals do not enjoy the flavor.
Traditionally, dairy was allowed to sit after milking, to allow the fat to rise to the top. The fat was skimmed to make butter and cream products, and the remaining milk was consumed or processed into other foods like cheese. Modern dairy production uses centrifuges, since they are much more time efficient. After being centrifuged, the fatty part is used to make cream and butter, or it may be added back into the skimmed milk to raise the fat percentage.
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Cream
Cream is a dairy productthat is composed of the higher-butterfat layer skimmed from the top ofmilk beforehomogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by usingcentrifuges called "separators".
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Processing Of Cream
Cream may have thickening agents and stabilisers added. Thickeners includesodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate, and alginic acid
Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate, although this is expensive.
Types of Cream
| Name | Minimum milk fat | Additional definition | Main uses |
|---|---|---|---|
| Clotted cream | 55% | is heat treated | Served as it is. A traditional part of aCream tea. |
| Extra-Thick Double cream | 48% | is heat treated then quickly cooled | Thickest available fresh cream, spooned onto pies, puddings, and desserts (cannot be poured due to its consistency) |
| Double cream | 48% | Whips easily and thickest for puddings and desserts, can be piped once whipped | |
| Whipping cream | 35% | Whips well but lighter, can be piped once whipped | |
| Whipped cream | 35% | has been whipped | Decorations on cakes, topping for ice cream, fruit and so on. |
| Sterilised cream | 23% | is sterilised | |
| Cream or single cream | 18% | is not sterilised | Poured over puddings, used in sauces |
| Sterilised half cream | 12% | is sterilised | |
| Half cream | 12% | is not sterilised | Uncommon, some cocktails |
| Whipping cream | 35% | Whips well but lighter, can be piped | |
| Whipped cream | 35% | has been whipped | Decorations on cakes, topping for ice cream, strawberries and so on. |
| Cream or single cream | 18% | Poured over puddings, used in sauces | |
| Half cream (half and half) | 12% (can be 10%) | Added to coffee | |
| Cereal cream | 10% | Added to coffee | |
| Light cream | 5-6% |
| Double cream | Doppelrahm | double-crème | doppia panna | 45% | 45% |
| Full cream Whipping cream Cream | Vollrahm Schlagrahm Rahm Sahne | crème entière crème à fouetter crème | panna intera panna da montare panna | 35% | 35% |
| Half cream | Halbrahm | demi-crème | mezza panna | 25% | 15% |
| Coffee cream | Kaffeerahm | crème à café | panna da caffè | 15% | 15% |
As an ingredient
Cream is used as an ingredient in many foods, including ice cream, manysauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee. Cream is also used in curries such as masala dishes.
Cream (usually light/single cream or half and half) is often added to coffee in the USA.
Some Other Creams
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Cheese
Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms bycoagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk ofcows, buffalo, goats, orsheep. During production, the milk is usually acidified, and adding the enzymerennet causes coagulation. The solids are separated and pressed into final form
- Curdling A required step in cheesemaking is separating the milk into solid curdsand liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet. The acidification can be accomplished directly by the addition of an acid like vinegar in a few cases (paneer, queso fresco), but usually starter bacteria are employed instead. These starter bacteria convert milk sugars intolactic acid. The same bacteria (and the enzymes they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from theLactococci, Lactobacilli, orStreptococci families. Swiss starter cultures also include Propionibacter shermani, which produces carbon dioxide gas bubbles during aging, giving Swiss cheese or Emmental its holes (called "eyes").
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.
While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly. The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.
Swiss cheesemaking (heating stage) image
During industrial production ofEmmental cheese, the as-yet-undrained curd is broken by rotating mixers.
- Curd processing At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.
Some hard cheeses are then heated to temperatures in the range of 35–55 °C (95–131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made withthermophilic starter bacteria that survive this step—either Lactobacilli orStreptococci.
Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds. Other techniques influence a cheese's texture and flavor. Some examples:
- Stretching: (Mozzarella,Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
- Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
- Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture—the molds are designed to allow water to escape—and unifies the curds into a single solid body..
Curing of Cheese
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—cheese curds are eaten on their own—but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French,affinage) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.
Some cheeses have additional bacteria or molds intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already present in the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie andCamembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger.
Processing Diagram
Types Of Cheese
Soft cheese
This type of cheese does not undergo any heating or pressing. A penicillium fungus gives it its furry white rind. Not usually used in cooking, soft cheeses are used to spread on bread or crackers.
Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery gel compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity—important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.
While rennet was traditionally produced via extraction from the inner mucosa of the fourth stomach chamber of slaughtered young, unweaned calves, most rennet used today in cheesemaking is produced recombinantly. The majority of the applied chymosin is retained in the whey and, at most, may be present in cheese in trace quantities. In ripe cheese, the type and provenance of chymosin used in production cannot be determined.
Swiss cheesemaking (heating stage) image
During industrial production ofEmmental cheese, the as-yet-undrained curd is broken by rotating mixers.
Some hard cheeses are then heated to temperatures in the range of 35–55 °C (95–131 °F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made withthermophilic starter bacteria that survive this step—either Lactobacilli orStreptococci.
Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese’s texture in an interaction with its proteins. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds. Other techniques influence a cheese's texture and flavor. Some examples:
- Stretching: (Mozzarella,Provolone) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.
- Cheddaring: (Cheddar, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or milled) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.
- Washing: (Edam, Gouda, Colby) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.
Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture—the molds are designed to allow water to escape—and unifies the curds into a single solid body..
Uses of Cheese
There is something special about cheese. Perhaps it’s the “mouth-feel” or the seemingly endless forms and flavors that make the dairy product a delight to so many. Even if you are vegan or lactose intolerant there are still products that approximate or duplicate cheese. Whether melting, shredding, cubing or serving whole, cheese is easily one of the most versatile foods. Whether you are having a party, or just want to make something fun for your family to eat, here are a few ideas of creative ways to use cheese. There are also a few creative uses for cheese that don’t involve eating — at least not right away.
For eating
Parmesan cheese chips: I’ve made this myself several times. Parmesan cheese chips are easy to make and can be flavored with herbs, spices, bits of fruit or vegetables, etc. Or they are delicious with nothing added. I used freshly grated parmesan. Just make 2-inch round piles (about a heaping tablespoon) of the cheese, or cheese mixture if you’ve added anything, onto a cookie sheet lined with parchment paper. Depending on what you may have added to the cheese, it will take about 10-plus minutes to bake at 350 degrees. Remove from oven, let cool, and voila! Cheese chips.
Mac & cheese waffles: Experiment with breading cold cubes of mac & cheese with egg, flour and bread crumbs until you get a good, stiff mix. Place about a cup or so onto a hot waffle iron and cook until gooey inside and crisp outside.
Cheese straws: They are another fun party food that is more interesting than your basic cheese on a plate with crackers. Here is a recipe I’ve tried: Gather 1 1/2 cup grated cheddar, extra sharp is best; 1 cup all-purpose flour; 3/4 stick of cold unsalted butter, cut into tablespoons; 1/2 teaspoon salt; about 1/8 teaspoon of cayenne, and 1 1/2 tablespoons of milk. Everything goes into a food processor and mix until you have a cheese ball that can be rolled out. Roll the dough out onto a lightly floured surface and cut into strips. Place strips about 1/4 inch apart on greased cookie sheets. Bake until lightly golden at 350 degrees for 15 to 18 minutes.
Fried cheese balls: Dip cubes of cheese in egg and seasoned bread crumbs and fry in hot oil.
Cheese curds: I saw a piece on the Food Channel about these yummy cheddar bites that are popular in Wisconsin with everyone from Milwaukee electricians to plumbers to university students — just about everyone in Wisconsin loves cheese curds. I had to try them. They are hard to describe, as the texture is unusual ("squeaky") — but good. Apparently you can also deep-fry them too.
Mixing soft cheeses with nuts, jellies, fruits, veggies, smoke, herbs or spices: Here is a party snack recipe that I devised recently. Roll out crescent roll dough; smear it with hot pepper jelly; then layer on Monterey Jack cheese. I roll the whole thing up, place in the refrigerator for at least a half hour, then remove and quickly slice rounds onto parchment-lined cookie sheets. Bake at 350 degrees for 12 to 15 minutes.
Other creative uses for cheese
Pet medication: Hide your pet’s medication in cheese balls.
Topical treatment for rosacea: Dr. Oz's skincare specialist, Dr. Marmur, recommends a poultice of pineapple and cottage cheese for relief of symptoms of the skin condition rosacea.
Cottage cheese mask for dark undereye circles: The natural beauty blog Homemade Beauty with Victoria recommends applying a mask of cottage cheese to the skin under the eyes.
Cream cheese mask for dry skin: Food blogger Gulchathaii tested cream cheese as a dry skin cure, and found it to be very effective. Disgusting, yes, but effective. If you don't mind your face looking the like better side of a bagel for a few minutes, give this one a try.
Cream cheese exfoliating scrub: Mix honey, sugar and cream cheese for an all-natural, gentle, moisturizing and exfoliating facial scrub.
Cheese as sculpting medium: Lastly, I would be remiss if I did not mention that carving cheese into virtually anything is a profession for some and a passion for others. State fairs across the country have competitions for cheese carving. For example, the 2012 Indiana State Fair featured cheese artist Sarah Kaufmann's 200-pound tribute to the Indiana Dairy and Nutrition Council.
Butter
Butter is a dairy product made bychurning fresh or fermented creamor milk. It is generally used as aspread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteinsand water.
Most frequently made from cows' milk, butter can also be manufactured from the milk of othermammals, including sheep, goats,buffalo, and yaks. Salt, flavoringsand preservatives are sometimes added to butter. Rendering butter producesclarified butter or ghee, which is almost entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3).[1] It generally has a pale yellow color, but varies from deep yellow to nearly white.
Processing of Butter
Milk & cream
 Collected from cows. Butter can also be produced from the milk of buffalo, camel, goat, ewe, and mares. Cream is separated from the milk. The cream can be either supplied by a fluid milk dairy or separated from whole milk by the butter manufacturer. The cream should be sweet (pH greater than 6.6), not rancid, not oxidized, and free from off flavors. The cream is pasteurized at a temperature of 95°C or more to destroy enzymes and micro-organisms. RipeningSometimes, cultures are added to ferment milk sugars to lactic acid and desirable flavor and aroma characteristics for cultured butter. This is more common in European butters. Aging Cream is held at cool temperatures to crystallize the butterfat globules, ensuring proper churning and texture of the butter. In the aging tank, the cream is subjected to a program of controlled cooling designed to give the fat the required crystalline structure. As a rule, aging takes 12 - 15 hours. From the aging tank, the cream is pumped to the churn or continuous buttermaker via a plate heat exchanger which brings it to the requisite temperature. Churning Cream is agitated, and eventually butter granules form, grow larger, and coalesce. In the end, there are two phases left: a semisolid mass of butter, and the liquid left over, which is the buttermilk. Draining & washing Thus the cream is split into two fractions: butter grains and buttermilk. In traditional churning, the machine stops when the grains have reached a certain size, whereupon the buttermilk is drained off. With the continuous buttermaker the draining of the buttermilk is also continuous. After draining, the butter is worked to a continuous fat phase containing a finely dispersed water phase. It used to be common practice to wash the butter after churning to remove any residual buttermilk and milk solids but this is rarely done today. This washing process would ensure that all the butter milk is washed out of the butter. Otherwise the butter would not keep and go rancid. Salting & working Salt is used to improve the flavor and the shelf-life, as it acts as a preservative. Further, the butter is worked to improve its consistency. Packing & storage The butter is finally patted into shape and then wrapped in waxed paper and then stored in a cool place. As it cools, the butterfat crystallizes and the butter becomes firm. Whipped butter , made by whipping air or nitrogen gas into soft butter , is intended to spread more easily at refrigeration temperatures. |
Types of Butter
Unsalted butter: Sometimes called “sweet cream butter,” this is the most versatile variety. It will see you through every cooking job, from baking to sautéing. Made from only milk or cream (or sometimes both), it contains at least 80 percent milk fat—the fatty particles in milk that are separated out to make cream.
Salted butter: Just like the original, but with (surprise) the addition of salt. Many people reach for this when buttering bread, but use caution when you’re cooking or baking, since most recipes call for unsalted butter.
Organic butter: Comes from cattle raised without antibiotics or growth hormones and given 100 percent organic feed grown without toxic pesticides or synthetic fertilizers. It is available unsalted and salted and can be used like conventional butter.
Whipped butter: This variety has air or some other gas, such as nitrogen, added to it to make it less dense than standard butter, so a little goes a long way. The increased volume results in fewer calories per tablespoon (often half) and a lighter texture. Best for spreading on toast and finishing dishes, whipped butter is not recommended for baking or cooking.
European-style butter: This is the reason French croissants are so utterly irresistible: Loaded with extra milk fat—82 to 85 percent for most brands—European-style butter has less moisture than standard butter and so produces extra-flaky pastries and tender, fluffy cakes. Because it is made with fermented (also called “cultured”) cream, it has a slight tang. European-style butter can be used for all cooking tasks.
Spreadable butter: A combination of regular butter and vegetable oil (and sometimes other flavorings and fillers), this product maintains a soft texture even when refrigerated. It is not recommended for baking or cooking.
Light butter: This option has half the calories of standard butter because it contains less milk fat—40 percent at most. The rest is made up of water, lactic acid, and other fillers. It is not recommended for baking or cooking.
Butterlike spread: Often marked with the label “buttery spread,” this has a similar soft texture to spreadable butter but contains far less real butter—at most 5 percent and sometimes none at all. Instead, it is made primarily from a blend of vegetable oils and other fillers. Its benefits include fewer calories, less fat, and just a trace amount of cholesterol. It is not recommended for baking or cooking.
Salted butter: Just like the original, but with (surprise) the addition of salt. Many people reach for this when buttering bread, but use caution when you’re cooking or baking, since most recipes call for unsalted butter.
Organic butter: Comes from cattle raised without antibiotics or growth hormones and given 100 percent organic feed grown without toxic pesticides or synthetic fertilizers. It is available unsalted and salted and can be used like conventional butter.
Whipped butter: This variety has air or some other gas, such as nitrogen, added to it to make it less dense than standard butter, so a little goes a long way. The increased volume results in fewer calories per tablespoon (often half) and a lighter texture. Best for spreading on toast and finishing dishes, whipped butter is not recommended for baking or cooking.
European-style butter: This is the reason French croissants are so utterly irresistible: Loaded with extra milk fat—82 to 85 percent for most brands—European-style butter has less moisture than standard butter and so produces extra-flaky pastries and tender, fluffy cakes. Because it is made with fermented (also called “cultured”) cream, it has a slight tang. European-style butter can be used for all cooking tasks.
Spreadable butter: A combination of regular butter and vegetable oil (and sometimes other flavorings and fillers), this product maintains a soft texture even when refrigerated. It is not recommended for baking or cooking.
Light butter: This option has half the calories of standard butter because it contains less milk fat—40 percent at most. The rest is made up of water, lactic acid, and other fillers. It is not recommended for baking or cooking.
Butterlike spread: Often marked with the label “buttery spread,” this has a similar soft texture to spreadable butter but contains far less real butter—at most 5 percent and sometimes none at all. Instead, it is made primarily from a blend of vegetable oils and other fillers. Its benefits include fewer calories, less fat, and just a trace amount of cholesterol. It is not recommended for baking or cooking.
Flavoured Butter
Flavoured butter is traditional butter with added flavourings such as garlic, spices and herbs. Using flavoured butter adds different seasoning to foods, along with a pure butter taste.
Whey Butter
Whey butter is made from the whey that has been separated from the curd in cheesemaking. Whey butter has a deeper yellow colour and stronger flavour than churned butter with a cheese-like flavour and is sometimes salty if the curd was salted. It is often found at specialty stores and farmers’ markets.
Whipped Butter
Whipped butter is butter with air whipped into it to make a lighter, softer spread. It is often served in restaurants for spreading on dinner rolls or pancakes. Whipped butter is not interchangeable with regular butter for cooking or baking.
Cultured butter is made from cream in which fermentation—the conversion of milk sugars into lactic acid—has begun to take place. Most butters today are made from cream that's undergone pasteurization, which kills naturally occurring bacteria, so, for this style, lactic-acid bacteria are added to induce fermentation and create a sharper, "cultured" taste. Cultured butter is the preferred style in most of continental Europe.
Pungent-tasting preserved butters such as smen, a Moroccan delicacy, belong to a variety known as fermented butter; they have been allowed to age for anywhere from two weeks to two years and are sometimes seasoned with herbs and spices.
Uncultured butter made from fresh, pasteurized cream is generally referred to as sweet cream butter, which was named after the advent of refrigeration to distinguish it from butter made with soured cream; it is the most common style in North America. Characterized by a smooth, neutral flavor, unsalted sweet cream butter is an excellent choice for baking.
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