The butter is the emulsion of fat, water and milk solids, obtained as a result of the shake, kneading and washing of the conglomerates of fat globules, which are formed by the milkshake or cream and is suitable for human consumption, with or without biological maturation produced by specific lactic bacteria.

The butter can be spread on a toast or bread at a temperature of 15 ° C, above the operating temperature of the refrigerator.

The yellowish color of the butter is due to the presence of beta-carotene.