| 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
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| butter |
A solid fat made from churning the fat from milk or cream until it solidifies. It is a water-in-oil emulsion, comprised of over 80% milkfat, but also containing water in the form of tiny droplets, perhaps some milk solids-not-fat, with or without salt (sweet butter); the texture is a result of working/kneading during processing at appropriate temperatures, to establish fat crystalline network that results in desired smoothness (compare butter with melted and recrystallized butter); used as a ...
출처: webexhibits.org/butter/glossary-ab.html
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| butter |
Fat made from cream and used in cooking or for eating. It comes in a variety of ways including salted, unsalted and whipped.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| butter |
To apply a quantity of mortar onto a brick, block or stone, often on the small end, prior to it being laid.
출처: www.gravestonepreservation.info/glossary.asp
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| butter |
Churned cream, often with salt added for flavor.
출처: www.glencoe.com/sec/busadmin/marketing/dp/food_mkt...
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