Butter is an important dairy product. It is obtained by churning milk, fresh or fermented cream.

Vastly used as a bread spread and in baking, frying etc. Butter contains fat and milk proteins.

Milk of all the animals can be used to make butter example: sheep, goat and buffaloes.

It is free from the mucus forming substance. Contains 83 percent fat and 1 percent protein. Can be taken in small quantities to add taste and edibility to dry food.