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Made from separated cream by churning (sweet cream butter); legally not less than 80% fat (and not more than 16% water) of which around 60% is saturated, a small proportion (3%) polyunsaturated, the rest being mono-unsaturated. Lactic butter is made by ripening the cream with a bacterial culture to produce lactic acid and increase the flavour (due to diacetyl). This is normally unsalted or up to 0.5% salt added. Sweet cream butter may be salted up to 2%. Butter supplies 72 kcal (300 kJ) per g; a 40‐g portion (as spread on four slices of bread) is a rich source of vitamin A and contains 32 g of fat, of which two-thirds is saturated; supplies 300 kcal (1 260 kJ).

Subjects: Medicine and Health — Cookery, Food, and Drink.

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