Butter: Cream pasteurized to inactivate lipase and destroy microorganisms. Starter added to produce lactic acid which alters flavor. Cream churned by agitation by adding H2O forms batter by the coalesee of fat globules by rupturing the protein – surrounded by each globule. Salt can be added to butter.
Ex. Oil in water emulsion
Lard:
Lard is ananimal fat of pigs
Prepared by heat rendering of fatty tissues.
The quantity of lard depends on the location of fatty tissues in the animal and the method of heating.
Margarine is used as a substitute for butter made from vegetable oils like soya bean, cotton seed etc., mixture of vegetable and animal fat by hydrogenation.
Made from one or more optional fat ingredients churned with cultured pasteurised skimmed milk (SM) or whey.