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The 34 pages that link to Butter, each with the reason it gives.

• Saturated fatBroader topic: Butter is a familiar food source containing substantial saturated fat.

• Milk fatBroader topic: Churning cream rearranges milk fat globules and separates butter from buttermilk.

• CreamBroader topic: Churning pushes cream’s fat globules past partial aggregation into a solid mass.

• Whipped creamBroader topic: It is the next structural outcome when whipping progresses beyond stable whipped cream.

• Dairy productBroader topic: Churning breaks the cream emulsion and gathers its fat.

• DiacetylBroader topic: Diacetyl contributes much of butter’s characteristic aroma.

• Myristic acidBroader topic: Its milk fat contains myristic acid among several saturated fatty acids.