Butter, as defined by Webster's dictionary, is a solid light yellow emulsion of fat, air, and water made by churning milk or cream and used as a food. This chapter will describe the different kinds of butter, grades of butter, techniques for butter grading, evaluation of butter quality, body and texture characteristics, and flavors of butter. The Standards for U.S. grades of butter are addressed in Title 7 of the Code of Federal Regulations (2002), Part 58, and Subpart P. © 2009Springer-Verlag New York.
Bradley, R. L., & Smukowski, M. (2009). Butter. In The Sensory Evaluation of Dairy Products (pp. 135–165). Springer US. https://doi.org/10.1007/978-0-387-77408-4_6