With no explanation, label text_A→text_B with either "not_related" or "related".
text_A: Butter is a type of dairy spread.
text_B: Butter is a dairy product containing up to 80 % butterfat -LRB- in commercial products -RRB- which is solid when chilled and at room temperature in some regions and liquid when warmed .. dairy product. dairy product. butterfat. butterfat. room temperature. room temperature. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk .. butterfat. butterfat. churning. churning ( butter ). fermented. fermentation ( food ). cream. cream. milk. milk. buttermilk. buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables , as well as in cooking , such as baking , sauce making , and pan frying .. spread. spread ( food ). condiment. condiment. cooking. cooking. baking. baking. sauce. sauce. frying. frying. Butter consists of butterfat , milk proteins and water , and in some types , added salt .. butterfat. butterfat. milk. milk. Butter may also be sold with added flavourings , such as garlic butter .. garlic butter. garlic butter. Most frequently made from cows ' milk , butter can also be manufactured from the milk of other mammals , including sheep , goats , buffalo , and yaks .. milk. milk. cows. cattle. sheep. sheep. buffalo. water buffalo. Salt such as dairy salt , flavorings and preservatives are sometimes added to butter .. Salt. Edible salt. dairy salt. dairy salt. Rendering butter produces clarified butter or ghee , which is almost entirely butterfat .. butterfat. butterfat. Rendering. Kitchen rendering. clarified butter. clarified butter. ghee. ghee. Butter is a water-in-oil emulsion resulting from an inversion of the cream ; in a water-in-oil emulsion , the milk proteins are the emulsifiers .. cream. cream. milk. milk. emulsion. emulsion. Butter remains a solid when refrigerated , but softens to a spreadable consistency at room temperature , and melts to a thin liquid consistency at 32 -- 35 ° C -LRB- 90 -- 95 ° F -RRB- .. room temperature. room temperature. refrigerated. refrigerated. The density of butter is 911 g / L -LRB- 0.950 lb per US pint -RRB- .. It generally has a pale yellow color , but varies from deep yellow to nearly white .. yellow. yellow. Its unmodified color is dependent on the animals ' feed and genetics but is commonly manipulated with food colorings in the commercial manufacturing process , most commonly annatto or carotene .. annatto. annatto. carotene. carotene
related.