BUTTER FACTS
FROM THE CALIFORNIA MILK ADVISORY BOARD


Although butter is viewed as a food by today's standards, it has been
used for many things, from a cosmetic to a medicine. Historically, those
who used butter were seen as wealthy and successful. 

The first documented mention of buttermaking was in the sacred songs of
the dwellers of Asiatic India, dating back to 1,500-2,000 years before
Christ. The ancient Hebrews referred to butter in the Old Testament, and
as a result, they have been credited as the first developers of the art
of buttermaking. 

Butter's unique history has led to creameries all around the world
producing large quantities of butter every day. Let's see how butter is
made today. 


How Butter Is Made Today

The art of making butter is a very detailed and intense process that
takes place under highly controlled and sanitary conditions in today's
creameries. 

The process begins with an inspection of fresh, sweet milk for quality,
milkfat content and weight. The cream is then separated and prepared for
pasteurization. In order to pasteurize the cream, it is heated to at
least 161 degrees F for 15 seconds. Ultra-pasteurized milk and ultra-high
temperature processed milk are heated to 280 degerees Fahrenheit for at
least two seconds. The extreme heat further reduces levels of bacteria
that can cause cream to spoil and in turn increases the refrigerated
shelf life of butter. 

When pasteurization is completed, the cream is churned. Two types of
churning, batch-method and continuous, are currently used by creameries.
In batch-method churning, up to 8,000 pounds of butter can be churned
per batch. In continuous churning, 1,800 to 11,000 pounds of butter can
be produced in an hour. 


Butter Grading

Grades of butter are established and awarded by the United States
Department of Agriculture (USDA). All butter sold in the United States
must contain at least 80 percent milkfat. Grades, ranging from the best
grade AA to grade B, are based on flavor, body, color and salt content. 

U.S. Grade AA butter has a smooth, creamy texture and is easy to spread.
It contains a light, fresh flavor and a small amount of salt. Grade AA
butter is made from sweet cream and is available at most grocery stores
and supermarkets. 

U.S. Grade A butter is made from fresh cream, has a slightly stronger
flavor and possesses a fairly smooth texture. Grade A butter is also
widely available. 

U.S. Grade B butter can be used by consumers for table use. It is
usually made from sour cream and is more coarse in texture. 


Butter And Salt

Most butter is available in a lightly salted form. The salt is a
preservative and also adds to the flavor. Although some butter made from
sweat cream is not salted, lightly salted butter is sometimes called
"sweet cream butter." Unsalted butter may be referred to as "sweet
butter." 


Butter And A Healthy Body

A healthful diet includes foods from the four food groups and eating in
moderation. People who learn not to overconsume certain foods maintain a
healthy body and are able to enjoy most foods on a regular basis. Butter
should be viewed as just another food that should be budgeted into our
diets. 

Butter is 100 percent natural and contains no preservatives, artificial
flavorings or additives. For healthy people, butter can be a part of
your overall fat intake on a daily basis. Fat is necessary to carry fat
soluble vitamins A, D, E and K and help the body assimilate these
vitamins. Butter provides more than eight percent of the U.S.
Recommended Daily Allowance for vitamin A in one teaspoon. 

Fats also slow digestion. A person who eats a pat of butter on toast in
the morning will feel satisfied for a longer period of time than a
person who eats the toast without butter. A moderate amount of butter in
the diet can be crucial in staving off premature hunger and possibly
avoiding overeating. 

As for calories, one tablespoon of butter contains only 101 calories
which is equal to or less than most butter substitutes that don't
compare in taste. In addition, a pat of butter (slightly more than one
teaspoon) has only 11 milligrams of cholesterol, and the American Heart
Association recommends a limit of 300 milligrams of cholesterol daily. 

The rich flavor of butter in sauces, on vegetables or on bread has no
equal. Just remember, the key to enjoying butter's incomparable taste
and leading a healthy life is moderation.