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Term reserved for fat obtained through mechanical operations
exclusively from cow's milk, but also can be manufactured from goats,
buffalo, sheep and yaks. From the chemical-physical point of view,
butter is made from fat free liquid, in which the fat globules are
dispersed, water droplets and air bubbles of small dimensions.
Margarine can be a butter substitute and it is made from vegetable oils and water. There are also margarines made from plant oils and that can contain milk. Margarine doesn't contain cholesterol.
Butter and margherina can be kept at room-temperature but they will last for several days; we recommend, in this case, keeping it in a tightly sealed container to block bacteria and odors.
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