when молоко is processed into butter, the масло, сливочное масло cream separates from the watery liquid (which is actually sold as skim milk). the масло, сливочное масло cream contains all the fat which has a high concentration of vitamin A. Vitamin A has a natural yellowish tint. When churned, it is oxidized and aerated, and turns even yellower and another separation occurs when the fat lumps and the масло, сливочное масло молоко (sold as, Ты guessed it "buttermilk) is squeezed out. how do I know this? I grew up in a dairy farm in Wisconsin:)
