Butter: Health benefits and usage

Butter is a dairy product made by churning fresh or fermented cream or milk. Conversion of milk fat into butter is a very old way of preserving milk fat. Butter accounts for a major portion of the nutritive value of milk.

This dairy product is highly nutritive and are rich in components that are beneficial for health, such as milk fat globule membrane (MFGM), conjugated linoleic acid (CLA), and fatty acids.

Some fatty acids add a certain specific flavor to butter, such as butyric acid, but they also have health benefits, such as anticancer properties.

Butter is generally used as a spread on bread, roasted veggies, pasta dishes, and many more. It is also used as a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. It works especially well for high-heat cooking like sautéing and pan-frying and can help prevent sticking while adding flavor.

Butter is also widely used in baking to add texture and volume to baked goods and desserts.
Butter: Health benefits and usage