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Until the 19th century, the vast majority of butter was made by hand, on farms. The first butter factories appeared in the United States in the early 1860s, after the successful introduction of [[cheese]] factories a decade earlier. In the late 1870s, the [[centrifuge|centrifugal]] cream separator was introduced, marketed most successfully by [[Sweden|Swedish]] engineer [[Gustav de Laval|Carl Gustaf Patrik de Laval]]. This dramatically sped the butter-making process by eliminating the slow step of letting cream naturally rise to the top of milk. Initially, whole milk was shipped to the butter factories, and the cream separation took place there. Soon, though, cream-separation technology became small and inexpensive enough to introduce an additional efficiency: the separation was accomplished on the farm, and the cream alone shipped to the factory. By 1900, more than half the butter produced in the United States was factory made; Europe followed suit shortly after.
Per capita butter consumption declined in most western nations during the 20th century, in large part because of the rising popularity of [[margarine]], which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the 1950s<ref>Web Exhibits: Butter. [http://webexhibits.org/butter/consumption-butter-fat.html Eating less butter, and more fat].</ref> and it is still the case today that more margarine than butter is eaten in the U.S. and most other nations that track such data.<ref>See for example [http://www.imace.org/graphique/prod-eu.htm this chart] from International Margarine Association of the Countries of Europe [http://www.imace.org/margarine/stat.htm statistics].
== Shape of Butter Sticks ==
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== Worldwide ==
[[India]] produces and consumes more butter than any other nation, dedicating almost half of its annual milk production to making butter or [[ghee]]. In 1997, India produced 1,470,000 [[tonne|metric tons]] of butter, consuming almost all of it. Second in production was the United States (522,000 tons), then France (466,000), [[Germany]] (442,000), and [[New Zealand]] (307,000). In terms of consumption, Germany was second after India, using 578,000 tons of butter in 1997, followed by France (528,000), [[Russia]] (514,000), and the United States (505,000). Most nations produce and consume the bulk of their butter domestically. New Zealand, [[Australia]], and the [[Ukraine]] are among the few nations that export a significant percentage of the butter they produce.<ref>Statistics from [[United States Department of Agriculture|USDA]] Foreign Agricultural Service (1999). [http://www.fas.usda.gov/dlp2/circular/1999/99-07dairy/toc.htm Dairy: Word Markets and Trade].
Different varieties of butter are found around the world. ''[[Smen]]'' is a spiced [[Morocco|Moroccan]] clarified butter, buried in the ground and aged for months or years. [[Yak]] butter is important in [[Tibet]]; ''[[tsampa]]'', [[barley]] flour mixed with yak butter, is a staple food. [[Butter tea]] is consumed in the [[Himalaya]]n regions of Tibet, [[Bhutan]], [[Nepal]] and India. It consists of [[tea]] served with intensely flavored — or „rancid“—yak butter and salt. In [[Africa]]n and [[Asia]]n [[developing country|developing nations]], butter is traditionally made from sour milk rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk.<ref>Crawford ''et al'', part B, section III, ch. 1: [http://www.fao.org/docrep/003/t0251e/T0251E15.htm#ch1 Butter].
== Storage and cooking ==
Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above [[refrigerator]] temperatures. The „butter compartment“ found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in [[New Zealand]] featured a „butter conditioner“, a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater.<ref>[http://www.ukwhitegoods.co.uk/modules.php?name=News&file=article&sid=668 Bring back butter conditioners].
„French butter dishes“ or „[[Acadian]] butter dishes“ involve a lid with a long interior lip, which sits in a container holding a small amount of water. Usually the dish holds just enough water to submerge the interior lip when the dish is closed. Butter is packed into the lid. The water acts as a seal to keep the butter fresh, and also keeps the butter from overheating in hot temperatures. This allows butter to be safely stored on the countertop for several days without spoilage.
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== Health and nutrition ==
{{nutritionalvalue | name=Butter, unsalted | kJ=2999 | protein=1 g | fat=81 g | carbs=0 g | vitA_ug=684 | satfat=51 g | monofat=21 g | polyfat=3 g | opt1n=[[Cholesterol]] | opt1v=215 mg | right=1 | source_usda=1 | note=Fat percentage can vary.<br/>See also [[Butter#Types of butter|Types of butter]]. }}
According to [[United States Department of Agriculture|USDA]] figures, one [[tablespoon]] of butter (14 [[gram]]s) contains 100 [[calorie]]s, all from fat, 11 grams of fat, of which 7 grams are [[saturated fat]], and 30 [[milligram]]s of [[cholesterol]].<ref>Data from [http://www.nutritiondata.com/facts-A00001-01c0000.html nutritiondata.com].
Small amounts of butter contain only traces of [[lactose]], so moderate consumption of butter is not generally a problem for those with [[lactose intolerance]].<ref>From data [http://www.gastro.net.au/diets/lactose.html here], one [[teaspoon]] of butter contains 0.03 grams of lactose; a cup of milk contains 400 times that amount.</ref> People with [[milk allergy|milk allergies]] do need to avoid butter, which does contain enough of the allergy-causing proteins to cause reactions.<ref>Allergy Society of South Africa. [http://www.allergysa.org/milk.htm Milk Allergy & Intolerance].
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