Butter is a dairy product made from the fat and protein components of churned cream.
It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.
Unhomogenized milk and cream contain butterfat in microscopic globules, surrounded by membranes made of phospholipids and proteins.
Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream.
Cream may be separated from whey instead of milk, as a byproduct of cheese-making, resulting in whey butter with a lower fat content and a more salty, tangy, and "cheesy" taste.
The fat content of whey is low, so 1000 pounds of whey will typically give less butter compared to the same amount of milk.
Cream
Cream is a component of milk that contains a higher concentration of fat.
It can be separated from milk, usually by a centrifuge or sedimentation, as a byproduct of cheese-making.
Whey cream and butter have a lower fat content and taste more salty, tangy, and "cheesy" compared to "sweet" cream and butter.
The fat content of whey is low, so whey cream and butter yield less fat compared to the same amount of "sweet" cream and butter.
Positive and Negative Aspects
Butter is a rich, smooth, and flavorful fat, making it a great ingredient for cooking and baking.
Cream and butter can be used to make a variety of dishes, from desserts like cakes to savory foods like soups.
Whey cream and butter are cheaper to make than "sweet" cream and butter.
Whey cream and butter have a lower fat content, which may be a positive or negative aspect depending on the desired outcome of a recipe.
Cream and butter can be high in saturated fat and calories, so they should be consumed in moderation as part of a balanced diet.
