Cow Butter

What is Cow Butter?

Cow milk butter is a dairy product that is made by churning cream that has been separated from cow's milk. The process of making butter involves agitating the cream until the fat molecules stick together and separate from the liquid, creating butter. Cow milk butter is typically composed of about 80% fat, 15% water, and 5% milk solids. It has a smooth, creamy texture and a rich, slightly sweet flavor that is often used as a spread or for cooking and baking.

The quality of cow milk butter is influenced by factors such as the type of cow breed, the cow's diet, and the season in which the milk was produced. Butter made from the milk of cows that have been grass-fed or raised on a natural diet tends to have a richer flavor and deeper color. Additionally, the butter produced in the spring and summer months when cows are grazing on fresh, green pasture is often considered to be of higher quality than butter produced during the winter months when cows are typically fed dry feed.

While cow milk butter is a staple in many cuisines around the world, it is worth noting that not all individuals can consume it. People who are lactose intolerant or have a milk allergy may need to avoid cow milk butter or opt for alternatives such as plant-based butter substitutes.

Cow Butter Production in the World

The global production of Cow Butter plays a significant role in agriculture and trade. As of 2022, United States is the top producer, contributing 933,830 tonnes, which accounts for 15.61% of the total global production. Germany ranks second, producing 459,180 tonnes, representing 7.68% of the world's output. Other significant producers include New Zealand, France, and Russia, with production levels of 459,000, 412,730, and 314,202 tonnes, respectively. Togo has the lowest production among the listed countries, contributing just 15 tonnes in 2022. In total, global production of Cow Butter reached approximately 5,982,451 tonnes in 2022.

Top 10 Countries by Cow Butter Production in 2022

Countries Ranked by Cow Butter Production in 2022

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)
1	United States	933,830
2	Germany	459,180
3	New Zealand	459,000
4	France	412,730
5	Russia	314,202
6	Ireland	299,400
7	Poland	247,230
8	Netherlands	214,250
9	United Kingdom	208,600
10	Iran	196,567
11	Denmark	172,400
12	Brazil	146,589
13	Belarus	117,182
14	Turkiye	115,280
15	Canada	113,327
16	Belgium	107,890
17	Uzbekistan	101,389
18	Italy	94,460
19	China	92,381
20	Japan	75,045
21	Australia	73,018
22	South Korea	64,322
23	Finland	57,030
24	Ukraine	51,100
25	Egypt	48,455
26	Spain	47,280
27	Sweden	39,780
28	Argentina	39,033
29	Afghanistan	38,918
30	Tanzania	38,907
31	Switzerland	37,710
32	Austria	33,890
33	Morocco	29,377
34	Portugal	27,490
35	Chile	27,403
36	Czech Republic	26,360
37	Kazakhstan	26,259
38	Azerbaijan	25,883
39	Mexico	25,774
40	Colombia	23,778
41	Uruguay	21,651
42	Niger	19,446
43	Norway	18,100
44	Myanmar	17,628
45	Kenya	17,460
46	South Africa	15,400
47	Nigeria	11,921
48	Lithuania	11,110
49	Slovakia	10,750
50	Saudi Arabia	10,331
51	Hungary	9,260
52	Romania	8,930
53	Kyrgyzstan	8,760
54	Costa Rica	8,656
55	Tunisia	7,844
56	Honduras	6,919
57	Israel	6,719
58	Panama	6,668
59	Peru	5,527
60	Thailand	4,919
61	Estonia	4,830
62	Croatia	4,820
63	North Macedonia	4,629
64	Algeria	4,537
65	Iraq	3,735
66	Turkmenistan	3,532
67	Syria	3,426
68	Jordan	3,343
69	Moldova	3,244
70	Dominican Republic	3,170
71	Albania	2,973
72	Mongolia	2,841
73	Latvia	2,590
74	Iceland	2,439
75	Greece	2,400
76	Ecuador	2,224
77	Ethiopia	2,203
78	Slovenia	2,160
79	Zimbabwe	2,099
80	Rwanda	1,908
81	Zambia	1,747
82	Guatemala	1,718
83	Uganda	1,568
84	Bolivia	1,544
85	Bhutan	1,508
86	Bangladesh	1,479
87	Serbia	1,466
88	Bulgaria	1,340
89	Botswana	1,262
90	Fiji	1,233
91	Sri Lanka	1,217
92	Paraguay	1,200
93	Mauritania	1,099
94	Pakistan	1,069
95	Nicaragua	851
96	Senegal	773
97	United Arab Emirates	726
98	Eritrea	720
99	Chad	650
100	Guinea	590
101	Angola	581
102	Montenegro	498
103	Luxembourg	493
104	Namibia	490
105	Vietnam	457
106	Armenia	420
107	Georgia	404
108	El Salvador	390
109	Eswatini	206
110	Bosnia and Herzegovina	190
111	Sudan	183
112	Cuba	177
113	Venezuela	175
114	Taiwan	126
115	Cyprus	40
116	Tajikistan	25
117	Suriname	20
118	Togo	15

Health Benefits of Cow Butter

Cow butter, like other types of butter, is a rich source of fat and calories. However, it also contains certain nutrients that may offer potential health benefits.

Here are some possible health benefits of cow butter:

Rich in Vitamin A: Cow butter is a good source of vitamin A, a nutrient that is essential for maintaining healthy vision, immune function, and skin health.
Contains Conjugated Linoleic Acid (CLA): Cow butter is also a natural source of CLA, a type of omega-6 fatty acid that has been linked to various health benefits, including improved blood sugar control, reduced inflammation, and weight loss.
Provides Energy: The high-fat content of cow butter makes it an excellent source of energy. Consuming cow butter in moderation as part of a balanced diet may help boost energy levels and support physical activity.
May Improve Brain Function: Cow butter contains small amounts of butyric acid, a short-chain fatty acid that may help improve cognitive function and protect against neurodegenerative diseases.

It's important to remember that cow butter is still a high-calorie and high-fat food, so it should be consumed in moderation as part of a balanced diet. People with lactose intolerance or dairy allergies should avoid cow butter or opt for lactose-free or plant-based alternatives.

Cow Butter Processing

The process of making butter from cow milk starts with the separation of cream from the milk. The milk is first collected and then allowed to settle so that the cream, which is lighter than milk, rises to the top. The cream is then skimmed off and transferred to a container for further processing.

The next step is churning, where the cream is agitated until the fat molecules clump together and separate from the liquid, forming butter. This process can be done manually by using a butter churn or mechanically using a centrifuge or continuous butter-making machine. During the churning process, the butter can be washed with water to remove any remaining buttermilk, which can cause the butter to spoil.

After churning, the butter is usually shaped into blocks or rolls and can be salted or unsalted. Salt is often added to butter as a preservative and to enhance its flavor. The butter is then packaged and stored under refrigeration to maintain its quality.

In some cases, the cream may undergo additional processing before churning to improve the quality of the butter. This can include pasteurization, homogenization, or ripening, which can affect the texture, flavor, and aroma of the butter.