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Butter is a dairy product made from the fat and protein components of milk or cream. It is created through a churning process that separates the fat from the liquid, resulting in a solid emulsion of fat, water, and milk proteins. Butter is primarily composed of butterfat, with smaller amounts of water, milk solids, and sometimes salt or other flavorings. The color of butter can range from pale yellow to deep yellow, depending on the cow's diet and the presence of additives like annatto. It is a widely consumed food item, offering a rich, smooth flavor. Commercially, butter is predominantly sourced from cow's milk, but it can also be produced from the milk of other mammals, such as sheep, goats, buffalo, and yaks. It is used extensively in cooking and baking for its flavor and texture-enhancing properties. Butter is commonly spread on bread and toast, used as a cooking fat for sautéing and frying, and incorporated into sauces, pastries, and other dishes to add richness and moisture.