product made in a process called butter  churning, which is a stirring process  

，通過稱為黃油攪拌的過程製成，這是一種

that separates the solid butter from the  liquid buttermilk. According to US law,  

將固體黃油與液體酪乳分離的 攪拌過程 。 根據美國法律，

butter must contain at least 80% fat. The color  of the butter can range from white to dark yellow,  

黃油必須含有至少80%的脂肪。黃油的顏色從白色到深黃色不等，

depending on what the cows eat. Store-bought  butter is often pasteurized, a process in  

具體取決於奶牛吃什麼。商店購買的黃油通常經過巴氏滅菌，即對

which cream is heat-treated to destroy harmful  microorganisms. Bacteria can be introduced into  

奶油進行熱處理以消滅有害微生物。 當家庭或餐館的食品處理人員處理黃油時，

butter when food handlers at home or restaurants  handle butter. Harmful bacteria commonly found in  

細菌可能會進入黃油中 。黃油 中常見的有害細菌

butter include Staphylococcus aureus, Listeria  monocytogenes, and Yersinia enterocolitica.

包括金黃色葡萄球菌、單核細胞增生李斯特氏菌和小腸結腸炎耶爾森氏菌。