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butter
butter
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This illustration depicts two pieces of butter, one large and one small, placed on a rectangular surface. Butter appears as a yellow solid, commonly used in various culinary practices. Its composition includes fats, including both unsaturated and saturated fats, with a notable presence of medium-chain triglycerides and cholesterol. Butter is derived from milk through a process involving fermentation, touching on aspects of both microbiology and biochemistry.
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