| butterfat |
the fatty substance of milk from which butter is made
출처: wordnet.princeton.edu/perl/webwn
|
|---|---|
| butter |
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use a fighter who strikes the opponent with his head spread butter on; "butter bread"
출처: wordnet.princeton.edu/perl/webwn
|
| butterfly fracture |
a comminuted fracture in which there are two fragments on each side of a main fragment, somewhat resembling the wings of a butterfly.
출처: www.mercksource.com/pp/us/cns/cns_hl_dorlands.jspz...
|
| butter |
(Heb. hemah), curdled milk (Gen. 18:8; Judg. 5:25; 2 Sam. 17:29), or butter in the form of the skim of hot milk or cream, called by the Arabs kaimak, a semi-fluid (Job 20:17; 29:6; Deut. 32:14). The words of Prov. 30:33 have been rendered by some "the pressure [not churning] of milk bringeth forth cheese."
출처: www.godweb.org/blT0000600.htm
|
| butterfat |
Almost synonymous with milkfat; all of the fat components in milk that are separable by churning. Buttermilk -- The tangy, butter-flecked liquid left over when whole milk has been churned to make butter. Most commercial buttermilk sold in food stores is a cultured form made by adding lactic-acid bacteria to low-fat or nonfat milk.
출처: webexhibits.org/butter/glossary-ab.html
|