Butter is A)fat dispersed in milk B)water dispersed in fat C)water dispersed in oil D)fat dispersed in water
Option B) Butter is an emulsion of water in milk fat. The water constitutes the dispersed phase and the milk fat the continuous phase. As well as fat and water, butter products and dairy spread products contain a range of other milk compounds such as protein, lactose, minerals, vitamins, fat-accompanying substances and, in soured butter, microbially formed metabolites such as lactic acid and aromatic substances.
