https://kvalifood.com/tags/ghee/ Recent content in Ghee on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/butter/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/butter/ <h1 id="butter">Butter</h1> <img src="https://kvalifood.com/wiki/butter/butter_hu_a7f211c36a4d466f.webp" alt="" loading="lazy"> <p>Butter is an inverted emulsion — cream turned inside out. Where cream suspends fat droplets in water, butter suspends water droplets in fat. This inversion, achieved by churning, gives butter its unique properties: solid enough to handle at room temperature, melting on the tongue at body temperature, and capable of both enriching and structuring everything from sauces to pastry.</p> <h2 id="composition">Composition</h2> <ul> <li><strong>Fat</strong>: 80–82% (American standard) or 82–86% (European/continental)</li> <li><strong>Water</strong>: 15–17%</li> <li><strong>Milk solids</strong>: 1–2% (proteins, lactose, minerals)</li> <li><strong>Salt</strong>: 0–2% (when added)</li> </ul> <p>The fat is highly saturated (~60–70%), courtesy of rumen microbes that convert unsaturated fatty acids from the cow&rsquo;s diet into saturated forms. This is why butter is solid at room temperature — its melting point is 90–95°F/32–35°C, right around body temperature.</p>