| butter |
a fatty substance produced by agitating or churning cream; contains at least 80% milk fat, not more than 16% water and 2 to 4% milk solids; melts into a liquid at approximately 98 degrees and reaches the smoke point at 260 degrees.
출처: www.lmberault.com/cooking_dictionary.htm
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| butter |
Made from pasteurized cream mechanically churned to separate the fat granules from the liquid buttermilk. Required to contain a minimum of 80% milk fat; the other 20% is water mixed with milk solids. Salt and colouring may be added.
출처: www.dufflet.com/html/freshCollection/glossary.asp
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| butter |
As the name suggests, an obvious taste of butter in the wine. Common in Chardonnay, especially from California, it's often a sign that the wine has gone through "malolactic fermentation" (see below).
출처: www.finewine.com/finewine/learn/glossary.cfm
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| butter |
A saturated fat made from churning cream until it reaches a semi-solid state.
출처: www.pastry-arts-school-guys.com/glossary.php
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| butter |
Amel & Caramel
출처: ultimatecornsnakes.com/glossaryegg.htm
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