Butter (GOST) A food product obtained by separating or churning cream obtained from cow's milk, less often from the milk of other large and small cattle. It has a high content of milk fat - 50-82.5% (more often - 78-82.5%; in fuel oil - about 99%). The fundamental difference between cream and butter is the ratio of fat and water. Butter is an emulsion in which water is the dispersed phase