Dairy Butter - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Dairy Butter Energy :
717.00 Kcal / 100g

Category : Dairy Products

Group : Butter

Composition And Nutritional Value :
Dairy butter is a dairy product made from churning cream to separate the butterfat from the buttermilk. It contains about 80% fat, with the remaining 20% consisting of water and milk solids. Butter is a rich source of saturated fats, which provide energy and support cell structure. It also contains vitamins A, D, E, and K, which are essential for immune function, bone health, skin health, and antioxidant protection. While butter is high in fat, it also provides small amounts of essential fatty acids, such as omega-3s, depending on the diet of the cows producing the milk. However, it should be consumed in moderation due to its high calorie content and saturated fat.

Health Benefits :
Dairy butter provides several health benefits, primarily due to its nutrient content. The fat in butter offers energy and helps with the absorption of fat-soluble vitamins, such as vitamins A, D, and K. Vitamin A, in particular, supports healthy vision and skin, while vitamin D is essential for bone health. The short-chain fatty acids in butter, including butyrate, may promote gut health and support anti-inflammatory processes in the body. While butter contains saturated fat, recent studies suggest that moderate consumption may not be as harmful to heart health as once thought, especially when consumed as part of a balanced diet.

Culinary Uses :
Dairy butter is a staple in many kitchens worldwide, valued for its flavor and versatility. It is commonly used for baking, cooking, and frying, providing a rich, creamy taste to various dishes. Butter is essential in many baked goods, including cakes, cookies, and pastries, contributing to texture and flavor. It is also used as a base for sauces like béchamel or hollandaise and is often melted over vegetables, pasta, or meats to enhance flavor. Butter is also spread on bread, toast, and crackers, and used to sauté or pan-fry foods, offering a delicate, rich taste.

Types :
There are several types of dairy butter, which differ based on fat content, production methods, and flavor. The most common types are salted and unsalted butter. Unsalted butter allows for more control over the seasoning in recipes, while salted butter has added salt for flavor enhancement. There is also clarified butter, or ghee, which has had the milk solids removed, resulting in a pure butterfat product. European-style butter contains a higher fat content (usually 82-85%) and is churned for a longer period, giving it a richer flavor and creamier texture. Grass-fed butter, made from the milk of cows that graze on grass, is richer in omega-3 fatty acids and vitamin K2.

Shopping And Storage Tips :
When shopping for dairy butter, look for a smooth, creamy texture and a fresh, pleasant aroma. Butter should be pale yellow in color, though it can vary slightly depending on the diet of the cows producing the milk. When purchasing butter, choose the appropriate type for your needs, such as salted or unsalted. Store butter in the refrigerator to keep it fresh and prevent it from becoming rancid. It can also be kept at room temperature for short periods, especially if consumed quickly, but should be stored in an airtight container to prevent it from absorbing odors. Butter can also be frozen for longer storage, but freezing may slightly alter its texture, making it best for use in cooking rather than as a spread once thawed. Always check the expiration date to ensure freshness.