| 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
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| butyric acid |
(Butanoic acid) Odor-causing agent in rancid butter. A saturated fatty acid with 4 carbon atoms that is found in relatively large amounts in butter.
출처: webexhibits.org/butter/glossary-ab.html
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| 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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| butylated hydroxyanisole |
BHA. An antioxidant used to decrease oxidative rancidity of fat or oil. Improves oxidative stability, antioxidants
출처: webexhibits.org/butter/glossary-ab.html
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| butylated hydroxytoluene |
BHT. An antioxidant used to decrease oxidative rancidity of fat or oil. Improves oxidative stability, antioxidants
출처: webexhibits.org/butter/glossary-ab.html
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