What You Need to Know
Butter is heated to 150–170 °C, causing water to evaporate and milk proteins (casein, whey) to denature and coagulate into curds that settle. The remaining liquid phase consists almost entirely of triglycerides, with only trace free fatty acids. Controlled heating avoids oxidation of the fat, preserving a stable, shelf‑ready product.
The Science
Primary Reaction
Thermal denaturation and coagulation of milk proteins combined with water evaporation, separating milk solids from triglyceride fat.