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Butter

Butter is made by churning pasteurized cream. Federal law requires that it contain at least 80 percent milk-fat. Salt and coloring may be added. Nutritionally, butter is a fat; one tablespoon contains 12 grams total fat, 7 grams saturated fatty acids, 31 milligrams cholesterol, and 100 calories.

Whipped butter is regular butter whipped for easier spreading. Whipping increases the amount of air in butter and increases the volume of butter per pound.

The USDA grade shield on butter packages means that butter has been tested and graded by experienced government graders. In addition to checking the quality of the butter, the graders also test its keeping ability.

U.S. Grade AA Butter has a delicate sweet flavor, with a fine, highly pleasing aroma is made from fresh sweet cream and has a smooth, creamy texture with good spreading ability.

Tips on Butter:

Unsalted butter may be labeled 'sweet or 'unsalted' butter. Some people prefer its flavor.

When using whipped butter in place of regular butter in recipes, use 1/3 to 1/2 more than the recipe calls for if the measurement is by volume (1 cup, 1/2 cup, etc.). If the measurement is by weight (1/4 pound, 1/2 pound, etc.), use the amount called for.

Store butter in its original wrapper or container so it won't pick up flavors from other foods.

Butter thinly spread in sandwiches adds moisture and flavor, and keeps the filling from soaking the bread.
Source: http://www.ams.usda.gov/kidsweb/dairygrading.htm
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