mentega

Mentega, commonly known as butter, is a dairy product produced by churning cream to separate fat from buttermilk. It has a rich, pale yellow appearance and a mild, creamy flavor, and is used as a cooking fat, a finishing touch, and in baking.

Most mentega is made from pasteurized cream. It is sold in salted and unsalted forms; cultured or sweet cream butter is produced with lactic cultures for a tangier flavor, often associated with European styles that can have a higher fat content. Specialty butters may vary in fat level or include added ingredients, but the standard product remains primarily butterfat with small amounts of water and milk solids.

In cooking, mentega adds flavor and texture, and is valued for its ability to create tender pastries and a smooth finish to sauces. It has a relatively low smoke point compared with many oils due to its water content and milk solids; clarified butter (or ghee) has a higher smoke point and is used differently in some cuisines.

Nutritionally, butter is primarily fat, with saturated fat as its major component. A 100-gram portion provides about 700–750 kcal, around 80 g fat, approximately 50 g saturated fat, and only trace amounts of lactose and protein. It contains fat-soluble vitamins A, D, E, and K. Butter should be consumed in moderation by those monitoring saturated fat intake, and is avoided by those with dairy allergies or lactose intolerance.

Storage and safety: mentega should be kept refrigerated. Unopened butter stores well in the fridge for several weeks and can be frozen for longer periods. Once opened, it is best kept wrapped to avoid odor absorption; signs of spoilage include sour smell, off taste, or mold.