Answer: I hope this helps
Step-by-step explanation:
Butter has a natural pale-yellow color but can range from deep yellow to white depending on feed used and the breed of cow the milk originates from. In the United States, the diet of cows varies from those in Europe and Oceania, and there are also breed differences.Because the milk is mostly water the yellow colour doesn't come through with the milk and instead is carried with the fat which produces the butter. After butter is churned, the beta-carotene (pigment) is exposed as the butter fat is separated leaving a beautiful yellow butter product.The major difference between market sold yellow butter and white butter is the nutrient value. While yellow butter contains excess salt, trans fats, sugars and colouring agents, white butter, on the other hand, contains neither of the above and is rich in nutrients like vitamins A and DIt protects your heart, boosts immunity and is good for your bones. White butter is rich in fat-soluble vitamins, including vitamins E and A. Vitamin K2 present in it brings benefits associated with calcium intake, metabolism regulation, and cardiovascular health.It is entirely dependent on what the cows are eating. When I was growing up in New York, we would see a distinct difference in the color of butter throughout the year. It was much yellower in the spring and summer, when grass was the main source of food, and in the fall an winter, when cows were fed on silage, the butter would be paler yellow. Nowadays, unless you are looking for butter from grass fed cows, it is all going to be that pale yellow or white color, because cows are not let out to pasture anymore.