Butter — food product, which is produced by separation or churning the cream obtained from cow's milk (sometimes from sheep's milk, goats, buffalo, yak and zebu). It has a high content of milk fat (50 — 82,5%, in the melted butter — about 99%) . The fundamental difference from the butter cream is in the ratio of fat and water. Butter is an emulsion in which water is the dispersed phase and the fat — the dispersion medium. The cream fat is the dispersed phase and the water — dispersion medium. Butter is hardly ever used as an independent food product as a separate dish. Usually it is used in combination with other foods (sandwich, cereal additive) or as part of the manufacture of more complex dishes (pastry creams, soups). Butter can serve as a medium for frying other foods. As a food product, butter has a high calorific value (traditional oil — 748 kcal / 100 g), it is easily absorbed by the body (91%). The main physical parameters: melting point of 32 — 35 °C, the solidification temperature of 15-24 °C, the specific calorific value of 32.7 MJ / kg . The composition also includes butter contained in milk protein, carbohydrates, some water-soluble vitamins, minerals and water (this part is called the lean oil plasma). Butter contains vitamin A (an average of 0.6 mg%) and vitamin D (0,002 — 0,008 mg% in the summer, 0,001 — 0,002 mg% in the winter). Summer oil also contains carotene (0,17 — 0,56 mg%). Butter contains tocopherols (2 — 5 mg%), and trans-fat (8%) and cholesterol .