cdkitchen > cooking tips & hints > cooking glossary > Definition for: Butter
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Butter
a fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not more than 16% water and 2-4% milk solids; melts into a liquid at approx. 98ºF (38ºC) and reaches the smoke point at 260ºF (127ºC).
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