Butter is a dairy product obtained by condensing milk or cream fat through physical and chemical processes. It usually has a fat content of 80-82% and offers a rich and creamy texture.

Characteristics:

1. Fat Content: The fat content of butter usually varies between 80-82%. This high fat content gives butter a creamy texture and rich flavor.
2. Nutritional Value: Butter contains important nutrients such as vitamin A, vitamin D, vitamin E and vitamin K2. It also contains healthy fatty acids.
3. Smell and Aroma: Butter has a characteristic odor and taste profile, combining the natural aromas of milk fat and milk proteins. This helps to add richness to dishes during cooking and baking.
4. Various Uses: Butter is widely used in cooking, baking, frying and sauce making. It can be spread on bread or used as a flavor enhancer in cooking.
5. Natural and Additive-Free: Traditional butter is generally additive-free and a natural product.

Butter has an indispensable place in the kitchen with its flavor and nutritional value. When used in the right way, it can add a rich flavor to dishes and can also be an important ingredient for a healthy diet.