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Butter is dispersion:

  1. Dispersed medium: 85% is a solid (fatty)

    with

  2. Dispersed phase: 15% dispersed 'water/proteine/etc.' phase,

    in fine droplets which makes it opaque.

When heated butterfat will melt and becomes a fatty ('oil') liquid phase (yellow) on top of the aggregated waterdrops: the other liquid phase (lower). Both liquid phases are homogeneous and clear.
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10y ago

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