Butter - Knowledge

423:, while sweet cream butter dominates in the United States and the United Kingdom. Chef Jansen Chan, the director of pastry operations at the International Culinary Center in Manhattan, says, "It's no secret that dairy in France and most of Europe is higher quality than most of the U.S." The combination of butter culturing, the 82% butterfat minimum (as opposed to the 80% minimum in the U.S.), and the fact that French butter is grass-fed, accounts for why French pastry (and French food in general) has a reputation for being richer-tasting and flakier. Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies. 5305: 40: 820: 1141:

short tons), and New Zealand (307,000 t or 338,000 short tons). France ranks first in per capita butter consumption with 8 kg per capita per year. In terms of absolute consumption, Germany was second after India, using 578,000 metric tons (637,000 short tons) of butter in 1997, followed by France (528,000 t or 582,000 short tons), Russia (514,000 t or 567,000 short tons), and the United States (505,000 t or 557,000 short tons). New Zealand, Australia, Denmark and

1440: 1051: 316:, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat 1030: 1414: 1249: 841: 6162: 5624: 1257: 575: 1114: 1072: 925: 210: 1009: 946: 452: 283: 862: 967: 373: 1093: 988: 904: 883: 754: 641: 777:, Hunziker and others published articles regarding: causes of tallowiness (an odor defect, distinct from rancidity, a taste defect); mottles (an aesthetic issue related to uneven color); introduced salts; the impact of creamery metals and liquids; and acidity measurement. These and other ADSA publications helped standardize practices internationally. 5750: 327:, although the buttermilk most commonly sold today is instead directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called 505:

of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy". They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give only three pounds

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Until the 19th century, the vast majority of butter was made by hand, on farms. Butter also provided extra income to farm families. They used wood presses with carved decoration to press butter into pucks or small bricks to sell at nearby markets or general stores. The decoration identified the farm

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temperatures. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in New Zealand featured a "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but

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is very rare and can be dangerous because it is made from unpasteurized milk. Commercial raw milk products are not legal to sell through interstate commerce in the United States and very rare in Europe. Raw cream butter is generally only found made at home by consumers who have purchased raw whole

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A meta-analysis and systematic review published in 2016 found relatively small or insignificant overall associations of a dose of 14g/day of butter with mortality and cardiovascular disease, and consumption was insignificantly inversely associated with incidence of diabetes. The study states that

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In 1997, India produced 1,470,000 metric tons (1,620,000 short tons) of butter, most of which was consumed domestically. Second in production was the United States (522,000 t or 575,000 short tons), followed by France (466,000 t or 514,000 short tons), Germany (442,000 t or 487,000

193: oz/US pt). It generally has a pale yellow color but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like 4331:

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).

784:, which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the 1950s, and it is still the case today that more margarine than butter is eaten in the U.S. and the EU. 363:

is added to boost the buttery flavor (in the U.S., both ingredients can be listed simply as "natural flavors"). When used together in the NIZO manufacturing method, these two flavorings produce the flavor of cultured butter without actually fully fermenting.

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is sometimes added by U.S. butter manufacturers without declaring it on the label because the U.S. allows butter to have an undisclosed flavorless and natural coloring agent (whereas all other foods in the U.S. must label coloring agents). The preservative

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Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as

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has some containing "a grayish cheese-like substance, partially hardened, not much like butter, and quite free from putrefaction." The practice was most common in Ireland in the 11th–14th centuries; it ended entirely before the 19th century.

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still cooler than room temperature—with a small heater. Keeping butter tightly wrapped delays rancidity, which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. Wrapped butter has a

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butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, giving the sauce a thicker body and a glossy shine—as well as a buttery taste.

320:, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. 602:, unclarified butter spoils quickly, unlike cheese, so it is not a practical method of preserving the nutrients of milk. The ancient Greeks and Romans seemed to have considered butter a food fit more for the northern 672:

from the early 16th century. Bread and butter became common fare among the middle class and the English, in particular, gained a reputation for their liberal use of melted butter as a sauce with meat and vegetables.

1531:, including making possible a range of textures, making chemical leavenings work better, tenderizing proteins, and enhancing the tastes of other ingredients. It is used in a similar manner to other solid fats like 1244:

began packaging butter in this manner for mass distribution. Due to historical differences in butter printers (machines that cut and package butter), 4-ounce sticks are commonly produced in two different shapes:

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Since the 1940s, but more commonly the 1960s, butter pats have been individually wrapped and packed in cardboard boxes. Prior to use of cardboard, butter was bulk packed in wood. The earliest discoveries used

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Institute of Medicine. Committee on Strategies to Reduce Sodium Intake; Henney, Jane E.; Taylor, Christine Lewis; Boon, Caitlin S. (2010). "4: Preservation and Physical Property Roles of Sodium in Foods".

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has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually

3424: 1240: lb; 110 g) sticks that are individually wrapped in waxed or foiled paper, and sold as a 1 pound (0.45 kg) package of 4 sticks. This practice is believed to have originated in 1907, when 1368:

Outside of the United States, butter is measured for sale by mass (rather than by volume or unit/stick), and is often sold in 250 g (8.8 oz) and 500 g (18 oz) packages.

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is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces

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tablet, dating to approximately 2,500 B.C., describes the butter making process, from the milking of cattle, while contemporary Sumerian tablets identify butter as a ritual offering.

3256: 2603: 4309: 3885:, and there are inconsistencies regarding the inclusion of clarified butterfat products (explaining why New Zealand is shown exporting more butter in 1997 than was produced). 2668: 1466:(black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or 739:

The first butter factories appeared in the United States in the early 1860s, after the successful introduction of cheese factories a decade earlier. In the late 1870s, the

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people should keep their consumption of butter to a minimum, whereas moderate butter intake may be considered part of the diet in the normocholesterolemic population."

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In the United States, butter has traditionally been made into small, rectangular blocks by means of a pair of wooden butter paddles. It is usually produced in 4-ounce (

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and India. It consists of tea served with intensely flavored—or "rancid"—yak butter and salt. In African and Asian nations, butter is sometimes traditionally made from

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made sweet cream butter faster and cheaper to produce at scale (sweet cream butter can be made in 6 hours, whereas cultured butter can take up to 72 hours to make).

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West of the Rocky Mountains, butter printers standardized on a different shape that is now referred to as the Western-pack shape. These butter sticks measure

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Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of

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in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own.

6198: 3867: 3068: 2468: 4908:"Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality" 656:

has the oldest tradition in Europe of butter export trade, dating at least to the 12th century. After the fall of Rome and through much of the

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inches (83 mm × 38 mm × 38 mm) and are usually sold with four sticks packed side-by-side in a flat, rectangular box.

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that produced the butter. This practice continued until production was mechanized and butter was produced in less decorative stick form.

5125: 4867:"Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet" 537:

Beurre Charentes-Poitou (Which also includes: Beurre des Charentes and Beurre des Deux-Sèvres under the same classification), from France

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calls butter "the most delicate of food among barbarous nations" and goes on to describe its medicinal properties. Later, the physician

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has almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its

4338:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 3016: 6142: 5886: 5137: 5062: 4463: 4127: 2600: 515: 4982: 4301: 3335: 1311:

inches (121 mm × 32 mm × 32 mm) and are typically sold stacked two by two in elongated cube-shaped boxes.

5224: 3459: 2665: 2346:"findings do not support a need for major emphasis in dietary guidelines on either increasing or decreasing butter consumption." 2642: 2577: 1385:

brought about longer transit times. Butter boxes were generally made with woods whose resin would not taint the butter, such as

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Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils".

4082: 1520:, although its milk solids brown and burn above 150 °C (250 °F)—a rather low temperature for most applications. The 4262: 4241: 3150: 1498:(white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. 5369: 4357: 4147: 773:, a well-known text in the industry that enjoyed at least three editions (1920, 1927, 1940). As part of the efforts of the 331:. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets. 4381: 4028: 3194: 2861:

Butter: A Rich History. Elaine Khosrova. 2016. Algonquin Books of Chapel Hill. Pages 123–124. ISBN 978-1-61620-739-7 (PB).

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Butter: A Rich History. Elaine Khosrova. 2016. Algonquin Books of Chapel Hill. Page 129–30. ISBN 978-1-61620-739-7 (PB).

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said "Donnez-moi du beurre, encore du beurre, toujours du beurre!" ('Give me butter, more butter, still more butter!').

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Butter consumption declined in most western nations during the 20th century, mainly because of the rising popularity of

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that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions.

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resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when

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and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (

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Butter: A Rich History. Elaine Khosrova. 2016. Algonquin Books of Chapel Hill. Page 125. ISBN 978-1-61620-739-7 (PB).

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Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called

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rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk.

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Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002.

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Beekes, Robert Stephen Paul, and Lucien Van Beek. Etymological dictionary of Greek. Vol. 2. Leiden: Brill, 2014

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is a spiced Moroccan clarified butter, buried in the ground and aged for months or years. A similar product is

660:, butter was a common food across most of Europe—but had a low reputation, and so was consumed principally by 2957: 6812: 6797: 5570: 5181: 3964: 3741: 3705: 3669: 3633: 3597: 3561: 3543: 766: 620: 31: 5193:

Cork Butter Museum: the story of Ireland’s most important food export and the world’s largest butter market

3881:. Retrieved 1 December 2005. The export and import figures do not include trade between nations within the 2499: 1524:

of butterfat is around 200 °C (400 °F), so clarified butter or ghee is better suited to frying.

703:" would develop a strong flavor as it aged, but remain edible, in large part because of the cool, airless, 6516: 6184: 6103: 6067: 5346: 2796: 2360: 1974:

may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.

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environment of a peat bog. Firkins of such buried butter are a common archaeological find in Ireland; the

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Elaine Khosrova traces the invention of butter back to Neolithic-era Africa 8,000 BC in her book. A later

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Pimpin, Laura; Wu, Jason H. Y.; Haskelberg, Hila; Del Gobbo, Liana; Mozaffarian, Dariush (29 June 2016).

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The dominant shape east of the Rocky Mountains is the Elgin, or Eastern-pack shape, named for a dairy in

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form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and

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and then allowing it to cool; after settling, the remaining components separate by density. At the top,

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of several months at refrigerator temperatures. Butter can also be frozen to extend its storage life.

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Webb, Byron H.; Arbuckle, Wendell S. (1977), Desrosier, Norman W.; Tressler, Donald K. (eds.),

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In the cooler climates of northern Europe, people could store butter longer before it spoiled.

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Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above

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of butter contains 0.03 grams of lactose; a cup of milk contains 400 times that amount.

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authorized the burning of butter during Lent, instead of oil, which was scarce at the time.

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are among the few nations that export a significant percentage of the butter they produce.

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for adults, except for potassium, which is estimated based on expert recommendation from

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milk directly from dairy farmers, skimmed the cream themselves, and made butter with it.

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is sometimes added instead of salt (and as a flavor enhancer), and sometimes additional

6657: 6652: 6637: 6147: 5804: 5779: 5484: 5466: 5374: 5284: 4950: 4907: 3882: 2365: 1971: 1425: 1382: 1248: 1035: 736:. Butter consumption in London in the mid-1840s was estimated at 15,357 tons annually. 237: 5170: 6786: 6771: 6727: 6712: 6707: 6692: 6609: 6584: 6510: 6485: 6419: 6300: 6165: 6113: 6062: 5856: 5794: 5425: 5364: 5140:(accessed 28 November 2005). Also available in print from Cambridge University Press. 3456: 3398: 2307: 2281: 2259: 2171: 1992: 1688: 1603: 1576: 1486:

and melted butter. Hollandaise and béarnaise sauces are stabilized with the powerful

1429: 1378: 825: 466: 409: 143: 75: 51: 5109: 4090: 3288: 2750: 6732: 6702: 6604: 6579: 6434: 6424: 6329: 6093: 5871: 5866: 5846: 5824: 5682: 5440: 5430: 5420: 5326: 5267: 5186: 5008: 4565: 3044:"Taste Europe Butter of France Uncovers Why American Chefs Rely on European Butter" 2908: 2812: 2564: 1640: 1572: 1494: 1256: 1209: 1159: 607: 470: 335: 328: 302: 261: 172: 139: 118: 2850: 4932: 6761: 6722: 6687: 6672: 6667: 6535: 6526: 6495: 6449: 6429: 6360: 6339: 6240: 6047: 5964: 5876: 5841: 5814: 5809: 5789: 5712: 5697: 5596: 5550: 5543: 5336: 5277: 5197: 4788:"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"" 3997: 3167:. Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry. 2339: 2193: 2061: 2010: 1924: 1795: 1624: 1607: 1587: 1521: 1513: 1487: 1471: 1467: 1462: 1433: 846: 657: 653: 540: 484: 427: 394: 356: 298: 209: 151: 4333: 4035: 2391: 1606:

in significant content (table). In 100 grams, salted butter contains 215 mg of

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In antiquity, butter was used for fuel in lamps, as a substitute for oil. The

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Edwards, Everett E. "Europe's Contribution to the American Dairy Industry".

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are mixtures of butter and other ingredients used to flavor various dishes.

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World butter production (cow's milk) and main producing countries in 2018

664:. Butter slowly became more accepted by the upper class, notably when the 397:. The fermentation process produces additional aroma compounds, including 372: 6662: 6647: 6624: 6594: 6545: 6477: 6375: 6365: 6285: 6275: 6222: 6132: 6042: 5952: 5861: 5734: 5456: 4389: 3478:

The Pantropheon or a History of Food and its Preparation in Ancient Times

3226:"The First Butter Was Invented By Accident And It Didn't Come From A Cow" 2083: 1479: 1185: 733: 729: 696: 497:

Cream may be separated (usually by a centrifuge or a sedimentation) from

439: 431: 398: 386: 360: 343: 339: 317: 198: 168: 122: 63: 3502: 2991:"The science-backed reasons why croissants always taste better in Paris" 401:, which makes for a fuller-flavored and more "buttery" tasting product. 17: 6391: 6351: 6230: 6176: 6137: 6120: 5937: 5836: 5764: 4713: 3827:

Most nations produce and consume the bulk of their butter domestically.

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As butter is essentially just the milk fat, it contains only traces of

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In a reference amount of 100 g (3.5 oz), butter supplies 717

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Like Ireland, France became well known for its butter, particularly in

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since the 17th century. Chefs and cooks have extolled its importance:

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Chart of milk products and production relationships, including butter

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from International Margarine Association of the Countries of Europe

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The Technology of Traditional Milk Products in Developing Countries

4029:"Princely Packets of Golden Health (A History of Butter Packaging)" 6235: 6098: 5974: 5969: 5927: 5907: 5504: 5034: 3951:. Retrieved 27 November 2005. The feature has been phased out for 3113:"Article on sweet cream, whey cream, and the butters they produce" 2934: 1654: 1451: 1438: 1412: 1398: 1193: 1167: 752: 691:

Across northern Europe, butter was sometimes packed into barrels (

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The Butter Industry, Prepared for Factory, School and Laboratory

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The Butter Industry, Prepared for Factory, School and Laboratory

708: 669: 498: 480: 160: 105:'s milk, butter can also be manufactured from the milk of other 6180: 5641: 5206: 5123:

The Agricultural Systems of the World: An Evolutionary Approach

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Most butter dishes are designed for Elgin-style butter sticks.

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was introduced, marketed most successfully by Swedish engineer

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Nutrition, Center for Food Safety and Applied (25 June 2020).

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Morin, P.; Pouliot, Y.; Jiménez-Flores, R. (1 December 2006).

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globules. These globules are surrounded by membranes made of

2958:"America's Most Luxurious Butter Lives to Churn Another Day" 2772:. Food and Agricultural Organization of the United Nations. 1450:

Melted butter plays an important role in the preparation of

1405:. They commonly weighed a firkin at 56 pounds (25 kg). 5097:. Food and Agriculture Organization of the United Nations. 4762:"Beef, variety meats and by-products, suet, raw, nutrients" 4538: 4302:"Daily Value on the Nutrition and Supplement Facts Labels" 2717:

Widder, Sabine; Sen, Alina; Grosch, Werner (1 July 1991).

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French Gastronomy: The History and Geography of a Passion

1966:, so moderate consumption of butter is not a problem for 5013:

On Food and Cooking: The Science and Lore of the Kitchen

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On Food and Cooking: The Science and Lore of the Kitchen

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Zeitschrift für Lebensmittel-Untersuchung und Forschung

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Strategies to reduce sodium intake in the United States

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Butter (salted during manufacturing) is 16% water, 81%

3897:"Here, the Homemade Butter Is Aged for Half a Century" 684:

was erected in the early 16th century when Archbishop

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Food Resource, College of Health and Human Sciences,

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The National Cyclopaedia of Useful Knowledge, Vol.III

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Cuneiform tablet: offering of butter for the god Suen

2719:"Changes in the flavour of butter oil during storage" 385:. During fermentation, the cream naturally sours as 129:

milk or cream to separate the fat globules from the

6623: 6554: 6525: 6509: 6476: 6467: 6412: 6384: 6350: 6299: 6261: 6221: 6212: 6086: 6020: 5900: 5757: 5675: 5579: 5531: 5449: 5413: 5383: 5355: 5319: 5312: 5240: 3042:France, Taste Europe Butter of (2 September 2022). 1923: 1915: 1903: 1878: 1865: 1844: 1823: 1810: 1794: 1781: 1760: 1725: 1707: 1697: 1687: 1671: 1653: 1637: 1623: 1618: 5198:Virtual Museum Exhibit on Milk, Cream & Butter 4533: 4531: 4529: 4429:. USDA Agricultural Research Service. 1 April 2019 4335:Dietary Reference Intakes for Sodium and Potassium 3720:(3). American Dairy Science Association: 252–284. 3684:(2). American Dairy Science Association: 140–181. 3648:(5). American Dairy Science Association: 333–351. 3576:(4). American Dairy Science Association: 320–346. 3480:. Wisbech, Cambs.: Paddington Press. p. 172. 761:cream separator sped up the butter-making process. 514:There are several butters produced in Europe with 286:Churning cream into butter using a hand-held mixer 4083:"Commercial Butter Making and Packaging Machines" 3756:(4). American Dairy Science Association: 347–37. 3746:"Method for Hydrogen Ion Determination of Butter" 3636:; W. A. Cordes; B. H. Nissen (1 September 1929). 3612:(2). American Dairy Science Association: 77–106. 1856: 1772: 1381:. From about 1882 wooden boxes were used, as the 632:also described butter as a medicinal agent only. 552:Mantega de l'Alt Urgell i la Cerdanya, from Spain 1148:Different varieties are found around the world. 142:. In modern times, salt may be added for taste. 5171:Manufacture of butter, The University of Guelph 3602:"Mottles in Butter—Their Causes and Prevention" 2764:Perko, B.; Habjan-Penca, V.; Godic, K. (1988). 1579:is 51% of total fats in butter (table source). 1180:flour mixed with yak butter, is a staple food. 426:Milk that is to be made into butter is usually 4975:"The Case for Eating Butter Just Got Stronger" 1978:Properties of common cooking fats (per 100 g) 1443:Mixing melted butter with chocolate to make a 1436:said, "With enough butter, anything is good." 6192: 5653: 5218: 3672:; W. A. Cordes; B. H. Nissen (1 March 1929). 3069:"Are European-style butters worth the price?" 8: 3744:; W. A. Cordes; B. H. Nissen (1 July 1931). 1613: 1424:Butter has been considered indispensable in 252:), "cheese", that is "cow-cheese". The word 4273:Katie Armour, "Top 20 Julia Child Quotes", 4062: 4060: 4058: 4056: 3708:; W. A. Cordes; B. H. Nissen (1 May 1929). 3163:Doane, Charles Francis (12 November 2017). 175:but softens to a spreadable consistency at 6522: 6473: 6218: 6199: 6185: 6177: 5660: 5646: 5638: 5316: 5225: 5211: 5203: 4871:The American Journal of Clinical Nutrition 4541:. United States Department of Agriculture. 4298:United States Food and Drug Administration 3566:"Tallowy Butter—its Causes and Prevention" 1976: 1742: 1612: 791: 260:. The Latinized form is found in the name 4949: 4931: 4882: 3761: 3725: 3689: 3653: 3617: 3581: 2546: 5093:Crawford, R. J. M.; et al. (1990). 2903: 2901: 2899: 2897: 2895: 2893: 2891: 2889: 2887: 2885: 1420:served over white asparagus and potatoes 1255: 1247: 713:National Museum of Ireland – Archaeology 419:Cultured butter is preferred throughout 4148:"Butter crate | SA/PKC/PRO/1/6/3/1/1/6" 2449:CS1 maint: location missing publisher ( 2381: 1575:(provided from table source as 100 g). 404:Butter made from fresh cream is called 5047:pp. 33–39, "Butter and Margarine" 4865:Engel, S; Tholstrup, T (August 2015). 4458: 4456: 4454: 4452: 4450: 4448: 4446: 4444: 4133:from the original on 19 December 2003. 3520:, London (1847) Charles Knight, p.975. 3338:from the original on 11 September 2022 3205:from the original on 11 September 2018 2707:, Word study tool of ancient languages 2675:, Henry George Liddell, Robert Scott, 2652:, Henry George Liddell, Robert Scott, 2610:, Henry George Liddell, Robert Scott, 2523:"A Substitute for 'Annatto' in Butter" 2439: 2429: 1504:(prepared butter) is melted but still 1383:introduction of refrigeration on ships 579:Traditional butter-making in Palestine 164:, which is almost entirely butterfat. 74:. It is used at room temperature as a 5054:Food in the Ancient World from A to Z 4973:Sifferlin, Alexandra (29 June 2016). 4680:"Oil, olive, extra virgin, nutrients" 4212:Cairns Post (Qld. : 1909 - 1954) 4142: 4140: 4114: 4112: 4110: 4108: 3870:Foreign Agricultural Service (1999). 3848:from the original on 18 December 2010 3451: 3449: 3255:McCormick, Finbar (1 December 2012). 3123:from the original on 20 February 2012 2521:Saïd, Husein; Nada, I. A. A. (1946). 7: 4985:from the original on 21 January 2021 4846:. USDA Agricultural Research Service 4820:. USDA Agricultural Research Service 4794:. USDA Agricultural Research Service 4768:. USDA Agricultural Research Service 4742:. USDA Agricultural Research Service 4686:. USDA Agricultural Research Service 4638:. USDA Agricultural Research Service 4612:. USDA Agricultural Research Service 4586:. USDA Agricultural Research Service 4514:. USDA Agricultural Research Service 4188:from the original on 12 January 2021 3236:from the original on 19 January 2023 2587:, Charlton T. Lewis, Charles Short, 477:proteins that settle to the bottom. 5121:Grigg, David B. (7 November 1974). 3564:; D. Fay Hosman (1 November 1917). 2502:from the original on 19 August 2018 2471:from the original on 2 January 2023 244:). This may be a compound of βοῦς ( 4840:"Shortening, vegetable, nutrients" 4312:from the original on 27 March 2024 4158:from the original on 21 April 2021 3501:Hale, Sarah Josepha Buell (1857). 3095:"Raw Milk Questions & Answers" 1260:Western-pack shape unsalted butter 775:American Dairy Science Association 646:Compost et Kalendrier des Bergères 516:protected geographical indications 70:, consisting of approximately 80% 25: 6143:Milk quotas in the United Kingdom 4464:The Culinary Institute of America 4401:Allergy Society of South Africa. 3895:Salopek, Paul (23 January 2018). 3763:10.3168/jds.S0022-0302(31)93478-4 3727:10.3168/jds.S0022-0302(29)93575-X 3691:10.3168/jds.S0022-0302(29)93566-9 3655:10.3168/jds.S0022-0302(28)93647-4 3619:10.3168/jds.S0022-0302(20)94253-4 3583:10.3168/jds.S0022-0302(17)94386-3 3224:Rothman, Lauren (6 August 2022). 2776:from the original on 10 July 2021 606:. A play by the Greek comic poet 268:butter and other dairy products. 6161: 6160: 5748: 5623: 5622: 5303: 5289: 4071:(77): 3. November–December 2005. 3778:Eating less butter, and more fat 3600:; D. Fay Hosman (1 March 1920). 3171:from the original on 28 May 2017 2827:from the original on 7 June 2021 1252:Eastern-pack shape salted butter 1112: 1091: 1070: 1049: 1028: 1007: 986: 965: 944: 923: 902: 881: 860: 839: 818: 549:Mantequilla de Soria, from Spain 98:, and other cooking procedures. 4539:"Nutrient database, Release 25" 4360:from the original on 9 May 2024 4255:Paul Bocuse, l'épopée d'un chef 4121:"A History of Butter Packaging" 3531:The Journal of Economic History 3420:Bostock and Riley translation. 3357:Limet, Henri (September 1987). 2956:Clark, Melissa (10 June 2022). 2418:from the original on 9 May 2022 668:allowed its consumption during 150:butter, removing the water and 5057:. Routledge (UK). p. 65. 4566:10.1016/j.foodchem.2009.09.070 4403:Milk Allergy & Intolerance 3942:Bring back butter conditioners 3921:, part B, section III, ch. 1: 3359:"The Cuisine of Ancient Sumer" 3191:"No buts, it's Rucava butter!" 2813:10.1016/j.jfoodeng.2005.06.065 1527:Butter fills several roles in 346:, and three of any of several 146:is sometimes added to butter. 1: 5089:. Retrieved 21 November 2005. 4412:. Retrieved 27 November 2005. 4214:. 13 December 1938. p. 7 4067:"A Better Stick of Butter?". 3990:Fundamentals of Food Freezing 3974:. Retrieved 03, October 2014. 3932:. Retrieved 28 November 2005. 3872:Dairy: Word Markets and Trade 3195:Public Broadcasting of Latvia 3179:– via Internet Archive. 3145:, 1918, reprinted in 2007 as 2851:10.1002/14356007.a16_589.pub3 2338:A 2015 study concluded that " 1629:717 kcal (3,000 kJ) 1454:, notably in French cuisine. 5472:Chicago Butter and Egg Board 4933:10.1371/journal.pone.0158118 3986:"Freezing of Dairy Products" 3818:. Retrieved 4 December 2005. 1948:Percentages estimated using 5592:Artificial butter flavoring 4152:www.sainsburyarchive.org.uk 3998:10.1007/978-94-011-7726-9_9 3901:National Geographic Society 3304:"A Brief History of Butter" 3141:Charles Thom, Walter Fisk, 2801:Journal of Food Engineering 1941:Link to USDA Database entry 1619:Nutritional value per 100 g 1123: 1102: 1081: 1060: 1039: 1018: 997: 976: 955: 934: 913: 892: 871: 850: 829: 748:Carl Gustaf Patrik de Laval 699:, perhaps for years. Such " 6834: 4814:"Sunflower oil, nutrients" 4027:Parker, Milton E. (1948). 3965:How Long Does Butter Last? 3363:The Biblical Archaeologist 2327:165 °C (329 °F) 2276:225 °C (437 °F) 2254:204 °C (399 °F) 2232:200 °C (392 °F) 2210:257 °C (495 °F) 2188:250 °C (482 °F) 2166:190 °C (374 °F) 2144:225 °C (437 °F) 2122:190 °C (374 °F) 2100:230 °C (446 °F) 2078:177 °C (351 °F) 2056:205 °C (401 °F) 2034:150 °C (302 °F) 1556: 618:, "butter-eaters". In his 430:during production to kill 275: 256:("cheese") is attested in 213:Butter spread on a crumpet 101:Most frequently made from 29: 6754: 6156: 5746: 5620: 5566:Buttered toast phenomenon 5365:Beurre à la bourguignonne 5301: 5144:Khosrova, Elaine (2016). 5132:, 196–198. Google Print. 5080:WebExhibits' Butter pages 5074:– via Google Books. 4736:"Oil, soybean, nutrients" 4580:"Oil, coconut, nutrients" 4182:paperspast.natlib.govt.nz 4119:Milton E. Parker (1948). 3947:27 September 2007 at the 3877:23 September 2005 at the 3814:30 September 2005 at the 3638:"Studies on Butter Salts" 3504:Mrs. Hale's new cook book 2496:The Physics Hypertextbook 1947: 1937: 1933: 1899: 1891: 1840: 1836: 1756: 1752: 1745: 1741: 1721: 1717: 1667: 1663: 1633: 1409:In cooking and gastronomy 1128: 167:Butter is a water-in-oil 5612:Butter churning in Nepal 5078:Michael Douma (editor). 4658:"Peanut oil, proximates" 4508:"Oil, canola, nutrients" 4408:26 November 2005 at the 4384:24 December 2005 at the 3803:8 September 2005 at the 3783:14 December 2005 at the 3750:Journal of Dairy Science 3714:Journal of Dairy Science 3678:Journal of Dairy Science 3642:Journal of Dairy Science 3606:Journal of Dairy Science 3570:Journal of Dairy Science 3533:, Volume 9, 1949. 72–84. 2629:14 November 2010 at the 5571:Norwegian butter crisis 5313:Dishes featuring butter 5182:Oregon State University 5115:6 December 2016 at the 5085:2 December 2016 at the 4884:10.3945/ajcn.115.112227 4284:24 January 2020 at the 3928:3 February 2006 at the 3550:. LaGrange, IL: author. 3476:Soyer, Alexis (1977) . 3462:21 October 2005 at the 3427:27 October 2008 at the 3073:The Des Moines Register 2677:A Greek-English Lexicon 2654:A Greek-English Lexicon 2612:A Greek-English Lexicon 2583:27 January 2012 at the 1950:US recommendations 1553:Nutritional information 644:Woman churning butter; 560:Rucavas baltais sviests 293:milk and cream contain 43:Solid and melted butter 32:Butter (disambiguation) 6668:Linseed (flaxseed) oil 6104:Fidel Castro and dairy 6068:Plastic milk container 5146:Butter: A Rich History 5051:Dalby, Andrew (2003). 4606:"Oil, corn, nutrients" 3970:6 October 2014 at the 3776:Web Exhibits: Butter. 3455:Web Exhibits: Butter. 2361:List of dairy products 1954:the National Academies 1460:(hazelnut butter) and 1447: 1421: 1261: 1253: 762: 649: 588: 501:instead of milk, as a 459: 377: 287: 264:, a compound found in 248:), "ox, cow" + τυρός ( 214: 58:components of churned 54:made from the fat and 44: 6703:Rapeseed (canola) oil 5481:Butter manufacturers 5401:List of butter dishes 5370:Beurre Maître d'Hôtel 5128:31 March 2023 at the 4706:"Rice Bran Oil FAQ's" 4476:John Wiley & Sons 4468:The Professional Chef 2671:16 March 2012 at the 2648:17 March 2012 at the 2633:, Oxford Dictionaries 2606:17 March 2012 at the 2366:List of butter sauces 2356:List of butter dishes 1747:Vitamins and minerals 1442: 1416: 1269:. The sticks measure 1259: 1251: 756: 666:Roman Catholic Church 643: 600:Mediterranean climate 577: 454: 375: 285: 212: 62:. It is a semi-solid 42: 6455:Vegetable shortening 6207:Edible fats and oils 5561:Buttered cat paradox 5414:Butter paraphernalia 4716:on 27 September 2014 3201:. 6 September 2018. 2703:4 March 2012 at the 2340:hypercholesterolemic 2005:Polyunsaturated fat 1999:Monounsaturated fat 1970:people. People with 788:Worldwide production 30:For other uses, see 6738:Watermelon seed oil 5347:Café de Paris sauce 5320:Butter-based sauces 5189:articles on butter. 5148:. Algonquin Books. 4924:2016PLoSO..1158118P 4472:Hoboken, New Jersey 4232:Jean-Robert Pitte, 4087:Schier Company, Inc 3953:energy conservation 3907:on 24 January 2018. 3442:de aliment. facult. 3422:Book 28, chapter 35 2539:1946Natur.157..232S 2396:. Washington, D.C. 1979: 1615: 1512:Butter is used for 1184:is consumed in the 794: 584:National Geographic 556:Rucava white butter 438:. Butter made from 434:bacteria and other 412:and the mechanical 5436:French butter dish 4184:. 17 August 1885. 4069:Cook's Illustrated 3273:10.5252/az2012n2a7 3143:The Book of Cheese 2962:The New York Times 2735:10.1007/BF01192013 2589:A Latin Dictionary 1977: 1968:lactose intolerant 1905:Other constituents 1571:, with negligible 1448: 1422: 1262: 1254: 1188:regions of Tibet, 1166:is a specialty in 792: 763: 757:Gustaf de Laval's 650: 589: 460: 421:continental Europe 406:sweet cream butter 378: 288: 223:Germanic languages 215: 45: 6780: 6779: 6750: 6749: 6746: 6745: 6463: 6462: 6385:Other animal fats 6325:Manteiga-da-terra 6174: 6173: 6033:Glass milk bottle 5635: 5634: 5532:Butter in culture 5409: 5408: 5263:Manteiga-da-terra 5104:978-92-5-102899-5 5026:978-0-684-80001-1 5015:. New York City: 4632:"Lard, nutrients" 4485:978-0-470-42135-2 4345:978-0-309-48834-1 4253:Robert Belleret, 4208:"BUTTER BOX PINE" 4041:on 6 October 2006 4007:978-94-011-7726-9 3487:978-0-448-22976-8 3261:Anthropozoologica 3023:. 8 November 2017 2926:978-0-684-80001-1 2915:. New York City: 2465:"Butter coloring" 2403:978-0-309-14805-4 2331: 2330: 1960: 1959: 1895: 1894: 1598:, and 28% DV for 1418:Hollandaise sauce 1242:Swift and Company 1138: 1137: 809: 720:Industrialization 686:Georges d'Amboise 518:; these include: 278:Churning (butter) 16:(Redirected from 6825: 6698:Pumpkin seed oil 6595:Mongongo nut oil 6523: 6474: 6315:Clarified butter 6219: 6201: 6194: 6187: 6178: 6164: 6163: 5752: 5662: 5655: 5648: 5639: 5629:Category: Butter 5626: 5625: 5556:Butter rebellion 5539:Butter sculpture 5317: 5307: 5253:Clarified butter 5227: 5220: 5213: 5204: 5159: 5110:Full text online 5108: 5075: 5073: 5071: 5046: 4995: 4994: 4992: 4990: 4970: 4964: 4963: 4953: 4935: 4903: 4897: 4896: 4886: 4862: 4856: 4855: 4853: 4851: 4844:FoodData Central 4836: 4830: 4829: 4827: 4825: 4818:FoodData Central 4810: 4804: 4803: 4801: 4799: 4792:FoodData Central 4784: 4778: 4777: 4775: 4773: 4766:FoodData Central 4758: 4752: 4751: 4749: 4747: 4740:FoodData Central 4732: 4726: 4725: 4723: 4721: 4712:. Archived from 4702: 4696: 4695: 4693: 4691: 4684:FoodData Central 4676: 4670: 4669: 4667: 4665: 4654: 4648: 4647: 4645: 4643: 4636:FoodData Central 4628: 4622: 4621: 4619: 4617: 4610:FoodData Central 4602: 4596: 4595: 4593: 4591: 4584:FoodData Central 4576: 4570: 4569: 4549: 4543: 4542: 4535: 4524: 4523: 4521: 4519: 4512:FoodData Central 4504: 4498: 4497: 4470:(9th ed.). 4460: 4439: 4438: 4436: 4434: 4427:FoodData Central 4423:"Butter, salted" 4419: 4413: 4399: 4393: 4376: 4370: 4369: 4367: 4365: 4328: 4322: 4321: 4319: 4317: 4294: 4288: 4271: 4265: 4251: 4245: 4230: 4224: 4223: 4221: 4219: 4204: 4198: 4197: 4195: 4193: 4174: 4168: 4167: 4165: 4163: 4144: 4135: 4134: 4132: 4125: 4116: 4103: 4102: 4100: 4098: 4089:. Archived from 4079: 4073: 4072: 4064: 4051: 4050: 4048: 4046: 4040: 4034:. Archived from 4033: 4024: 4018: 4017: 4016: 4014: 3981: 3975: 3962: 3956: 3939: 3933: 3915: 3909: 3908: 3903:. Archived from 3892: 3886: 3866:Statistics from 3864: 3858: 3857: 3855: 3853: 3838:"Envoyé spécial" 3834: 3828: 3825: 3819: 3796:See for example 3794: 3788: 3774: 3768: 3767: 3765: 3738: 3732: 3731: 3729: 3702: 3696: 3695: 3693: 3666: 3660: 3659: 3657: 3630: 3624: 3623: 3621: 3594: 3588: 3587: 3585: 3558: 3552: 3551: 3540: 3534: 3527: 3521: 3515: 3509: 3508: 3498: 3492: 3491: 3473: 3467: 3453: 3444: 3438: 3432: 3418: 3412: 3409: 3403: 3402: 3354: 3348: 3347: 3345: 3343: 3325: 3319: 3318: 3316: 3314: 3299: 3293: 3292: 3252: 3246: 3245: 3243: 3241: 3221: 3215: 3214: 3212: 3210: 3187: 3181: 3180: 3178: 3176: 3160: 3154: 3139: 3133: 3132: 3130: 3128: 3109: 3103: 3102: 3090: 3084: 3083: 3081: 3079: 3065: 3059: 3058: 3056: 3054: 3039: 3033: 3032: 3030: 3028: 3013: 3007: 3006: 3004: 3002: 2987: 2981: 2980: 2978: 2976: 2953: 2947: 2946: 2905: 2880: 2877: 2871: 2868: 2862: 2859: 2853: 2843: 2837: 2836: 2834: 2832: 2792: 2786: 2785: 2783: 2781: 2761: 2755: 2754: 2714: 2708: 2695: 2689: 2686: 2680: 2663: 2657: 2640: 2634: 2621: 2615: 2598: 2592: 2575: 2569: 2568: 2550: 2548:10.1038/157232a0 2518: 2512: 2511: 2509: 2507: 2487: 2481: 2480: 2478: 2476: 2461: 2455: 2454: 2447: 2441: 2437: 2435: 2427: 2425: 2423: 2386: 1980: 1860: 1799: 1783:Vitamin A equiv. 1776: 1743: 1616: 1610:(table source). 1602:, with no other 1547:Compound butters 1355: 1354: 1350: 1347: 1341: 1340: 1336: 1333: 1327: 1326: 1322: 1319: 1310: 1309: 1305: 1302: 1296: 1295: 1291: 1288: 1282: 1281: 1277: 1274: 1239: 1238: 1234: 1118: 1116: 1115: 1097: 1095: 1094: 1076: 1074: 1073: 1055: 1053: 1052: 1034: 1032: 1031: 1013: 1011: 1010: 992: 990: 989: 971: 969: 968: 950: 948: 947: 929: 927: 926: 908: 906: 905: 887: 885: 884: 866: 864: 863: 845: 843: 842: 824: 822: 821: 807: 795: 695:) and buried in 523:Beurre d'Ardenne 510:European butters 463:Clarified butter 457:clarified butter 447:Clarified butter 192: 191: 187: 184: 177:room temperature 156:clarified butter 125:. It is made by 82:, and used as a 68:room temperature 21: 6833: 6832: 6828: 6827: 6826: 6824: 6823: 6822: 6783: 6782: 6781: 6776: 6742: 6633:Ambadi seed oil 6619: 6550: 6512: 6505: 6501:Shark liver oil 6459: 6445:Palm kernel oil 6408: 6380: 6346: 6295: 6257: 6208: 6205: 6175: 6170: 6152: 6082: 6073:Square milk jug 6016: 5896: 5753: 5744: 5671: 5666: 5636: 5631: 5616: 5607:List of spreads 5587:Butter mountain 5575: 5527: 5450:Butter industry 5445: 5405: 5379: 5357:Compound butter 5351: 5342:Beurre noisette 5308: 5299: 5241:Types of butter 5236: 5231: 5167: 5162: 5156: 5143: 5130:Wayback Machine 5117:Wayback Machine 5105: 5092: 5087:Wayback Machine 5069: 5067: 5065: 5050: 5027: 5007: 5003: 5001:Further reading 4998: 4988: 4986: 4972: 4971: 4967: 4918:(6): e0158118. 4905: 4904: 4900: 4864: 4863: 4859: 4849: 4847: 4838: 4837: 4833: 4823: 4821: 4812: 4811: 4807: 4797: 4795: 4786: 4785: 4781: 4771: 4769: 4760: 4759: 4755: 4745: 4743: 4734: 4733: 4729: 4719: 4717: 4704: 4703: 4699: 4689: 4687: 4678: 4677: 4673: 4663: 4661: 4656: 4655: 4651: 4641: 4639: 4630: 4629: 4625: 4615: 4613: 4604: 4603: 4599: 4589: 4587: 4578: 4577: 4573: 4551: 4550: 4546: 4537: 4536: 4527: 4517: 4515: 4506: 4505: 4501: 4486: 4462: 4461: 4442: 4432: 4430: 4421: 4420: 4416: 4410:Wayback Machine 4400: 4396: 4386:Wayback Machine 4378:From data here 4377: 4373: 4363: 4361: 4346: 4330: 4329: 4325: 4315: 4313: 4296: 4295: 4291: 4286:Wayback Machine 4272: 4268: 4252: 4248: 4231: 4227: 4217: 4215: 4206: 4205: 4201: 4191: 4189: 4176: 4175: 4171: 4161: 4159: 4146: 4145: 4138: 4130: 4123: 4118: 4117: 4106: 4096: 4094: 4081: 4080: 4076: 4066: 4065: 4054: 4044: 4042: 4038: 4031: 4026: 4025: 4021: 4012: 4010: 4008: 3983: 3982: 3978: 3972:Wayback Machine 3963: 3959: 3949:Wayback Machine 3940: 3936: 3930:Wayback Machine 3916: 3912: 3894: 3893: 3889: 3879:Wayback Machine 3865: 3861: 3851: 3849: 3836: 3835: 3831: 3826: 3822: 3816:Wayback Machine 3805:Wayback Machine 3795: 3791: 3785:Wayback Machine 3775: 3771: 3740: 3739: 3735: 3704: 3703: 3699: 3668: 3667: 3663: 3632: 3631: 3627: 3596: 3595: 3591: 3560: 3559: 3555: 3542: 3541: 3537: 3528: 3524: 3516: 3512: 3500: 3499: 3495: 3488: 3475: 3474: 3470: 3464:Wayback Machine 3457:Ancient Firkins 3454: 3447: 3439: 3435: 3429:Wayback Machine 3419: 3415: 3410: 3406: 3375:10.2307/3210058 3356: 3355: 3351: 3341: 3339: 3327: 3326: 3322: 3312: 3310: 3301: 3300: 3296: 3254: 3253: 3249: 3239: 3237: 3223: 3222: 3218: 3208: 3206: 3189: 3188: 3184: 3174: 3172: 3162: 3161: 3157: 3140: 3136: 3126: 3124: 3111: 3110: 3106: 3092: 3091: 3087: 3077: 3075: 3067: 3066: 3062: 3052: 3050: 3048:Perishable News 3041: 3040: 3036: 3026: 3024: 3015: 3014: 3010: 3000: 2998: 2989: 2988: 2984: 2974: 2972: 2955: 2954: 2950: 2927: 2907: 2906: 2883: 2878: 2874: 2869: 2865: 2860: 2856: 2844: 2840: 2830: 2828: 2794: 2793: 2789: 2779: 2777: 2763: 2762: 2758: 2716: 2715: 2711: 2705:Wayback Machine 2696: 2692: 2687: 2683: 2673:Wayback Machine 2664: 2660: 2650:Wayback Machine 2641: 2637: 2631:Wayback Machine 2622: 2618: 2608:Wayback Machine 2599: 2595: 2585:Wayback Machine 2576: 2572: 2520: 2519: 2515: 2505: 2503: 2489: 2488: 2484: 2474: 2472: 2463: 2462: 2458: 2448: 2438: 2428: 2421: 2419: 2404: 2388: 2387: 2383: 2379: 2371:List of spreads 2352: 2336: 2334:Health concerns 1943: 1938: 1886: 1873: 1861: 1831: 1818: 1805: 1797: 1789: 1777: 1748: 1737: 1732: 1709:Polyunsaturated 1699:Monounsaturated 1683: 1678: 1649: 1644: 1586:and 76% of the 1561: 1555: 1457:Beurre noisette 1411: 1374: 1366: 1352: 1348: 1345: 1343: 1338: 1334: 1331: 1329: 1324: 1320: 1317: 1315: 1307: 1303: 1300: 1298: 1293: 1289: 1286: 1284: 1279: 1275: 1272: 1270: 1267:Elgin, Illinois 1236: 1232: 1231: 1228: 1223: 1206: 1113: 1111: 1092: 1090: 1071: 1069: 1050: 1048: 1029: 1027: 1008: 1006: 987: 985: 966: 964: 945: 943: 924: 922: 903: 901: 882: 880: 861: 859: 840: 838: 819: 817: 806: 804: 790: 744:cream separator 722: 682:Rouen Cathedral 638: 626:Pliny the Elder 621:Natural History 572: 532:Beurre d'Isigny 512: 495: 449: 414:cream separator 383:cultured butter 370: 280: 274: 258:Mycenaean Greek 232:, which is the 207: 189: 185: 182: 180: 35: 28: 23: 22: 15: 12: 11: 5: 6831: 6829: 6821: 6820: 6815: 6813:Spreads (food) 6810: 6805: 6800: 6798:Dairy products 6795: 6785: 6784: 6778: 6777: 6775: 6774: 6769: 6764: 6759: 6755: 6752: 6751: 6748: 6747: 6744: 6743: 6741: 6740: 6735: 6730: 6725: 6720: 6715: 6710: 6705: 6700: 6695: 6690: 6685: 6680: 6675: 6670: 6665: 6660: 6658:Grape seed oil 6655: 6653:Cottonseed oil 6650: 6645: 6640: 6638:Apple seed oil 6635: 6629: 6627: 6621: 6620: 6618: 6617: 6612: 6607: 6602: 6597: 6592: 6587: 6582: 6577: 6572: 6567: 6561: 6559: 6552: 6551: 6549: 6548: 6543: 6538: 6532: 6530: 6520: 6507: 6506: 6504: 6503: 6498: 6493: 6488: 6482: 6480: 6471: 6465: 6464: 6461: 6460: 6458: 6457: 6452: 6447: 6442: 6437: 6432: 6427: 6422: 6416: 6414: 6413:Vegetable fats 6410: 6409: 6407: 6406: 6405: 6404: 6399: 6388: 6386: 6382: 6381: 6379: 6378: 6373: 6368: 6363: 6357: 6355: 6348: 6347: 6345: 6344: 6343: 6342: 6337: 6332: 6327: 6322: 6312: 6306: 6304: 6297: 6296: 6294: 6293: 6288: 6283: 6278: 6272: 6270: 6259: 6258: 6256: 6255: 6250: 6245: 6244: 6243: 6238: 6227: 6225: 6216: 6210: 6209: 6206: 6204: 6203: 6196: 6189: 6181: 6172: 6171: 6169: 6168: 6157: 6154: 6153: 6151: 6150: 6148:World Milk Day 6145: 6140: 6135: 6130: 6129: 6128: 6118: 6117: 6116: 6106: 6101: 6096: 6090: 6088: 6084: 6083: 6081: 6080: 6075: 6070: 6065: 6060: 6055: 6050: 6045: 6040: 6035: 6030: 6024: 6022: 6018: 6017: 6015: 6014: 6009: 6004: 5999: 5998: 5997: 5987: 5982: 5977: 5972: 5967: 5962: 5957: 5956: 5955: 5945: 5940: 5935: 5930: 5925: 5920: 5915: 5910: 5904: 5902: 5898: 5897: 5895: 5894: 5889: 5884: 5879: 5874: 5869: 5864: 5859: 5854: 5849: 5844: 5839: 5834: 5833: 5832: 5827: 5822: 5817: 5812: 5807: 5802: 5792: 5787: 5782: 5777: 5772: 5767: 5761: 5759: 5755: 5754: 5747: 5745: 5743: 5742: 5737: 5732: 5727: 5726: 5725: 5720: 5710: 5705: 5700: 5695: 5690: 5685: 5679: 5677: 5673: 5672: 5667: 5665: 5664: 5657: 5650: 5642: 5633: 5632: 5621: 5618: 5617: 5615: 5614: 5609: 5604: 5599: 5594: 5589: 5583: 5581: 5577: 5576: 5574: 5573: 5568: 5563: 5558: 5553: 5548: 5547: 5546: 5535: 5533: 5529: 5528: 5526: 5525: 5524: 5523: 5518: 5513: 5508: 5502: 5497: 5492: 5487: 5479: 5474: 5469: 5467:Butter grading 5464: 5459: 5453: 5451: 5447: 5446: 5444: 5443: 5438: 5433: 5428: 5423: 5417: 5415: 5411: 5410: 5407: 5406: 5404: 5403: 5398: 5393: 5387: 5385: 5381: 5380: 5378: 5377: 5375:Truffle butter 5372: 5367: 5361: 5359: 5353: 5352: 5350: 5349: 5344: 5339: 5334: 5329: 5323: 5321: 5314: 5310: 5309: 5302: 5300: 5298: 5297: 5292: 5287: 5285:Vologda butter 5282: 5281: 5280: 5275: 5270: 5265: 5260: 5250: 5244: 5242: 5238: 5237: 5232: 5230: 5229: 5222: 5215: 5207: 5201: 5200: 5195: 5190: 5173: 5166: 5165:External links 5163: 5161: 5160: 5155:978-1616203641 5154: 5141: 5119: 5103: 5090: 5076: 5063: 5048: 5025: 5004: 5002: 4999: 4997: 4996: 4965: 4898: 4857: 4831: 4805: 4779: 4753: 4727: 4697: 4671: 4649: 4623: 4597: 4571: 4554:Food Chemistry 4544: 4525: 4499: 4484: 4440: 4414: 4394: 4371: 4344: 4323: 4289: 4279:April 15, 2013 4266: 4246: 4225: 4199: 4169: 4136: 4104: 4093:on 20 May 2018 4074: 4052: 4019: 4006: 3976: 3957: 3934: 3910: 3887: 3883:European Union 3859: 3829: 3820: 3789: 3769: 3733: 3697: 3661: 3625: 3589: 3553: 3535: 3522: 3510: 3493: 3486: 3468: 3445: 3433: 3413: 3404: 3369:(3): 132–147. 3349: 3320: 3294: 3267:(2): 101–113. 3247: 3216: 3182: 3155: 3134: 3104: 3085: 3060: 3034: 3008: 2997:. 22 June 2017 2982: 2948: 2925: 2881: 2872: 2863: 2854: 2838: 2807:(3): 521–528. 2787: 2756: 2709: 2690: 2681: 2658: 2635: 2616: 2593: 2570: 2513: 2490:Elert, Glenn. 2482: 2456: 2440:|website= 2402: 2380: 2378: 2375: 2374: 2373: 2368: 2363: 2358: 2351: 2348: 2335: 2332: 2329: 2328: 2325: 2322: 2319: 2316: 2313: 2304: 2303: 2301: 2298: 2295: 2292: 2289: 2278: 2277: 2274: 2271: 2268: 2265: 2262: 2256: 2255: 2252: 2249: 2246: 2243: 2240: 2234: 2233: 2230: 2227: 2224: 2221: 2218: 2212: 2211: 2208: 2205: 2202: 2199: 2196: 2190: 2189: 2186: 2183: 2180: 2177: 2174: 2168: 2167: 2164: 2161: 2158: 2155: 2152: 2146: 2145: 2142: 2139: 2136: 2133: 2130: 2124: 2123: 2120: 2117: 2114: 2111: 2108: 2102: 2101: 2098: 2095: 2092: 2089: 2086: 2080: 2079: 2076: 2073: 2070: 2067: 2064: 2058: 2057: 2054: 2051: 2048: 2045: 2042: 2036: 2035: 2032: 2029: 2026: 2023: 2020: 2014: 2013: 2008: 2002: 1996: 1990: 1984: 1972:milk allergies 1958: 1957: 1945: 1944: 1939: 1935: 1934: 1931: 1930: 1927: 1921: 1920: 1917: 1913: 1912: 1907: 1901: 1900: 1897: 1896: 1893: 1892: 1889: 1888: 1884: 1882: 1876: 1875: 1871: 1869: 1863: 1862: 1855: 1850: 1842: 1841: 1838: 1837: 1834: 1833: 1829: 1827: 1821: 1820: 1816: 1814: 1808: 1807: 1803: 1801: 1792: 1791: 1787: 1785: 1779: 1778: 1771: 1766: 1758: 1757: 1754: 1753: 1750: 1749: 1746: 1739: 1738: 1735: 1733: 1726: 1723: 1722: 1719: 1718: 1715: 1714: 1711: 1705: 1704: 1701: 1695: 1694: 1691: 1685: 1684: 1681: 1679: 1672: 1669: 1668: 1665: 1664: 1661: 1660: 1657: 1651: 1650: 1647: 1645: 1638: 1635: 1634: 1631: 1630: 1627: 1621: 1620: 1614:Butter, salted 1604:micronutrients 1554: 1551: 1426:French cuisine 1410: 1407: 1373: 1372:Bulk packaging 1370: 1365: 1362: 1358: 1357: 1312: 1227: 1224: 1222: 1219: 1205: 1202: 1136: 1135: 1130:Source : 1126: 1125: 1122: 1109: 1105: 1104: 1101: 1088: 1084: 1083: 1080: 1067: 1063: 1062: 1059: 1046: 1042: 1041: 1038: 1036:United Kingdom 1025: 1021: 1020: 1017: 1004: 1000: 999: 996: 983: 979: 978: 975: 962: 958: 957: 954: 941: 937: 936: 933: 920: 916: 915: 912: 899: 895: 894: 891: 878: 874: 873: 870: 857: 853: 852: 849: 836: 832: 831: 828: 815: 811: 810: 801: 798: 789: 786: 721: 718: 637: 634: 571: 568: 567: 566: 553: 550: 547: 538: 535: 529: 511: 508: 494: 491: 448: 445: 369: 366: 276:Main article: 273: 270: 206: 203: 78:, melted as a 26: 24: 14: 13: 10: 9: 6: 4: 3: 2: 6830: 6819: 6816: 6814: 6811: 6809: 6806: 6804: 6801: 6799: 6796: 6794: 6791: 6790: 6788: 6773: 6772:Essential oil 6770: 6768: 6765: 6763: 6760: 6757: 6756: 6753: 6739: 6736: 6734: 6731: 6729: 6728:Sunflower oil 6726: 6724: 6721: 6719: 6716: 6714: 6713:Safflower oil 6711: 6709: 6708:Rice bran oil 6706: 6704: 6701: 6699: 6696: 6694: 6693:Poppyseed oil 6691: 6689: 6686: 6684: 6681: 6679: 6676: 6674: 6671: 6669: 6666: 6664: 6661: 6659: 6656: 6654: 6651: 6649: 6646: 6644: 6641: 6639: 6636: 6634: 6631: 6630: 6628: 6626: 6622: 6616: 6613: 6611: 6610:Pistachio oil 6608: 6606: 6603: 6601: 6598: 6596: 6593: 6591: 6588: 6586: 6585:Macadamia oil 6583: 6581: 6578: 6576: 6573: 6571: 6568: 6566: 6563: 6562: 6560: 6557: 6553: 6547: 6544: 6542: 6539: 6537: 6534: 6533: 6531: 6528: 6524: 6521: 6518: 6514: 6508: 6502: 6499: 6497: 6494: 6492: 6489: 6487: 6486:Cod liver oil 6484: 6483: 6481: 6479: 6475: 6472: 6470: 6466: 6456: 6453: 6451: 6448: 6446: 6443: 6441: 6438: 6436: 6433: 6431: 6428: 6426: 6423: 6421: 6420:Borneo tallow 6418: 6417: 6415: 6411: 6403: 6400: 6398: 6395: 6394: 6393: 6390: 6389: 6387: 6383: 6377: 6374: 6372: 6369: 6367: 6364: 6362: 6359: 6358: 6356: 6353: 6349: 6341: 6338: 6336: 6333: 6331: 6328: 6326: 6323: 6321: 6318: 6317: 6316: 6313: 6311: 6308: 6307: 6305: 6302: 6298: 6292: 6289: 6287: 6284: 6282: 6279: 6277: 6274: 6273: 6271: 6268: 6264: 6260: 6254: 6251: 6249: 6246: 6242: 6239: 6237: 6234: 6233: 6232: 6229: 6228: 6226: 6224: 6220: 6217: 6215: 6211: 6202: 6197: 6195: 6190: 6188: 6183: 6182: 6179: 6167: 6159: 6158: 6155: 6149: 6146: 6144: 6141: 6139: 6136: 6134: 6131: 6127: 6124: 6123: 6122: 6119: 6115: 6114:Breastfeeding 6112: 6111: 6110: 6107: 6105: 6102: 6100: 6097: 6095: 6092: 6091: 6089: 6085: 6079: 6076: 6074: 6071: 6069: 6066: 6064: 6063:Milk delivery 6061: 6059: 6056: 6054: 6051: 6049: 6046: 6044: 6041: 6039: 6036: 6034: 6031: 6029: 6026: 6025: 6023: 6019: 6013: 6010: 6008: 6005: 6003: 6000: 5996: 5995:Crème fraîche 5993: 5992: 5991: 5988: 5986: 5983: 5981: 5978: 5976: 5973: 5971: 5968: 5966: 5963: 5961: 5958: 5954: 5951: 5950: 5949: 5946: 5944: 5941: 5939: 5936: 5934: 5931: 5929: 5926: 5924: 5921: 5919: 5916: 5914: 5911: 5909: 5906: 5905: 5903: 5899: 5893: 5892:Ultrafiltered 5890: 5888: 5885: 5883: 5880: 5878: 5875: 5873: 5870: 5868: 5865: 5863: 5860: 5858: 5855: 5853: 5850: 5848: 5845: 5843: 5840: 5838: 5835: 5831: 5828: 5826: 5823: 5821: 5818: 5816: 5813: 5811: 5808: 5806: 5803: 5801: 5798: 5797: 5796: 5793: 5791: 5788: 5786: 5783: 5781: 5778: 5776: 5773: 5771: 5768: 5766: 5763: 5762: 5760: 5756: 5751: 5741: 5738: 5736: 5733: 5731: 5728: 5724: 5721: 5719: 5716: 5715: 5714: 5711: 5709: 5706: 5704: 5701: 5699: 5696: 5694: 5691: 5689: 5686: 5684: 5681: 5680: 5678: 5674: 5670: 5663: 5658: 5656: 5651: 5649: 5644: 5643: 5640: 5630: 5619: 5613: 5610: 5608: 5605: 5603: 5600: 5598: 5595: 5593: 5590: 5588: 5585: 5584: 5582: 5580:Miscellaneous 5578: 5572: 5569: 5567: 5564: 5562: 5559: 5557: 5554: 5552: 5549: 5545: 5542: 5541: 5540: 5537: 5536: 5534: 5530: 5522: 5519: 5517: 5514: 5512: 5509: 5506: 5503: 5501: 5498: 5496: 5493: 5491: 5488: 5486: 5483: 5482: 5480: 5478: 5475: 5473: 5470: 5468: 5465: 5463: 5460: 5458: 5455: 5454: 5452: 5448: 5442: 5439: 5437: 5434: 5432: 5429: 5427: 5426:Butter curler 5424: 5422: 5419: 5418: 5416: 5412: 5402: 5399: 5397: 5394: 5392: 5389: 5388: 5386: 5382: 5376: 5373: 5371: 5368: 5366: 5363: 5362: 5360: 5358: 5354: 5348: 5345: 5343: 5340: 5338: 5335: 5333: 5330: 5328: 5325: 5324: 5322: 5318: 5315: 5311: 5306: 5296: 5293: 5291: 5288: 5286: 5283: 5279: 5276: 5274: 5271: 5269: 5266: 5264: 5261: 5259: 5256: 5255: 5254: 5251: 5249: 5246: 5245: 5243: 5239: 5235: 5228: 5223: 5221: 5216: 5214: 5209: 5208: 5205: 5199: 5196: 5194: 5191: 5188: 5184: 5183: 5177: 5174: 5172: 5169: 5168: 5164: 5157: 5151: 5147: 5142: 5139: 5138:0-521-09843-2 5135: 5131: 5127: 5124: 5120: 5118: 5114: 5111: 5106: 5100: 5096: 5091: 5088: 5084: 5081: 5077: 5066: 5064:0-415-23259-7 5060: 5056: 5055: 5049: 5044: 5040: 5036: 5032: 5028: 5022: 5018: 5014: 5010: 5009:McGee, Harold 5006: 5005: 5000: 4984: 4980: 4976: 4969: 4966: 4961: 4957: 4952: 4947: 4943: 4939: 4934: 4929: 4925: 4921: 4917: 4913: 4909: 4902: 4899: 4894: 4890: 4885: 4880: 4877:(2): 309–15. 4876: 4872: 4868: 4861: 4858: 4845: 4841: 4835: 4832: 4819: 4815: 4809: 4806: 4793: 4789: 4783: 4780: 4767: 4763: 4757: 4754: 4741: 4737: 4731: 4728: 4715: 4711: 4707: 4701: 4698: 4685: 4681: 4675: 4672: 4659: 4653: 4650: 4637: 4633: 4627: 4624: 4611: 4607: 4601: 4598: 4585: 4581: 4575: 4572: 4567: 4563: 4559: 4555: 4548: 4545: 4540: 4534: 4532: 4530: 4526: 4513: 4509: 4503: 4500: 4495: 4491: 4487: 4481: 4477: 4473: 4469: 4465: 4459: 4457: 4455: 4453: 4451: 4449: 4447: 4445: 4441: 4428: 4424: 4418: 4415: 4411: 4407: 4404: 4398: 4395: 4391: 4387: 4383: 4380: 4375: 4372: 4359: 4355: 4351: 4347: 4341: 4337: 4336: 4327: 4324: 4311: 4307: 4303: 4299: 4293: 4290: 4287: 4283: 4280: 4276: 4270: 4267: 4264: 4260: 4256: 4250: 4247: 4243: 4239: 4235: 4229: 4226: 4213: 4209: 4203: 4200: 4187: 4183: 4179: 4173: 4170: 4157: 4153: 4149: 4143: 4141: 4137: 4129: 4122: 4115: 4113: 4111: 4109: 4105: 4092: 4088: 4084: 4078: 4075: 4070: 4063: 4061: 4059: 4057: 4053: 4037: 4030: 4023: 4020: 4009: 4003: 3999: 3995: 3991: 3987: 3980: 3977: 3973: 3969: 3966: 3961: 3958: 3954: 3950: 3946: 3943: 3938: 3935: 3931: 3927: 3924: 3920: 3914: 3911: 3906: 3902: 3898: 3891: 3888: 3884: 3880: 3876: 3873: 3869: 3863: 3860: 3847: 3843: 3842:francetv info 3839: 3833: 3830: 3824: 3821: 3817: 3813: 3810: 3806: 3802: 3799: 3793: 3790: 3786: 3782: 3779: 3773: 3770: 3764: 3759: 3755: 3751: 3747: 3743: 3742:Hunziker, O F 3737: 3734: 3728: 3723: 3719: 3715: 3711: 3707: 3706:Hunziker, O F 3701: 3698: 3692: 3687: 3683: 3679: 3675: 3671: 3670:Hunziker, O F 3665: 3662: 3656: 3651: 3647: 3643: 3639: 3635: 3634:Hunziker, O F 3629: 3626: 3620: 3615: 3611: 3607: 3603: 3599: 3598:Hunziker, O F 3593: 3590: 3584: 3579: 3575: 3571: 3567: 3563: 3562:Hunziker, O F 3557: 3554: 3549: 3545: 3544:Hunziker, O F 3539: 3536: 3532: 3526: 3523: 3519: 3514: 3511: 3506: 3505: 3497: 3494: 3489: 3483: 3479: 3472: 3469: 3465: 3461: 3458: 3452: 3450: 3446: 3443: 3437: 3434: 3430: 3426: 3423: 3417: 3414: 3408: 3405: 3400: 3396: 3392: 3388: 3384: 3380: 3376: 3372: 3368: 3364: 3360: 3353: 3350: 3337: 3333: 3332: 3324: 3321: 3309: 3305: 3298: 3295: 3290: 3286: 3282: 3278: 3274: 3270: 3266: 3262: 3258: 3251: 3248: 3235: 3231: 3230:Tasting Table 3227: 3220: 3217: 3204: 3200: 3196: 3192: 3186: 3183: 3170: 3166: 3165:"Whey butter" 3159: 3156: 3152: 3148: 3144: 3138: 3135: 3122: 3118: 3114: 3108: 3105: 3100: 3096: 3089: 3086: 3074: 3070: 3064: 3061: 3049: 3045: 3038: 3035: 3022: 3018: 3012: 3009: 2996: 2992: 2986: 2983: 2971: 2967: 2963: 2959: 2952: 2949: 2944: 2940: 2936: 2932: 2928: 2922: 2918: 2914: 2910: 2909:McGee, Harold 2904: 2902: 2900: 2898: 2896: 2894: 2892: 2890: 2888: 2886: 2882: 2876: 2873: 2867: 2864: 2858: 2855: 2852: 2848: 2842: 2839: 2826: 2822: 2818: 2814: 2810: 2806: 2802: 2798: 2791: 2788: 2775: 2771: 2767: 2760: 2757: 2752: 2748: 2744: 2740: 2736: 2732: 2728: 2724: 2720: 2713: 2710: 2706: 2702: 2699: 2698:Palaeolexicon 2694: 2691: 2685: 2682: 2678: 2674: 2670: 2667: 2662: 2659: 2655: 2651: 2647: 2644: 2639: 2636: 2632: 2628: 2625: 2620: 2617: 2613: 2609: 2605: 2602: 2597: 2594: 2590: 2586: 2582: 2579: 2574: 2571: 2566: 2562: 2558: 2554: 2549: 2544: 2540: 2536: 2533:(3982): 232. 2532: 2528: 2524: 2517: 2514: 2501: 2497: 2493: 2486: 2483: 2470: 2466: 2460: 2457: 2452: 2445: 2433: 2417: 2413: 2409: 2405: 2399: 2395: 2394: 2385: 2382: 2376: 2372: 2369: 2367: 2364: 2362: 2359: 2357: 2354: 2353: 2349: 2347: 2343: 2341: 2333: 2326: 2323: 2320: 2317: 2314: 2312: 2309: 2306: 2305: 2302: 2299: 2296: 2293: 2290: 2287: 2283: 2282:Sunflower oil 2280: 2279: 2275: 2272: 2269: 2266: 2263: 2261: 2260:Sunflower oil 2258: 2257: 2253: 2250: 2247: 2244: 2241: 2239: 2236: 2235: 2231: 2228: 2225: 2222: 2219: 2217: 2214: 2213: 2209: 2206: 2203: 2200: 2197: 2195: 2192: 2191: 2187: 2184: 2181: 2178: 2175: 2173: 2172:Rice bran oil 2170: 2169: 2165: 2162: 2159: 2156: 2153: 2151: 2148: 2147: 2143: 2140: 2137: 2134: 2131: 2129: 2126: 2125: 2121: 2118: 2115: 2112: 2109: 2107: 2104: 2103: 2099: 2096: 2093: 2090: 2087: 2085: 2082: 2081: 2077: 2074: 2071: 2068: 2065: 2063: 2060: 2059: 2055: 2052: 2049: 2046: 2043: 2041: 2038: 2037: 2033: 2030: 2027: 2024: 2021: 2019: 2016: 2015: 2012: 2009: 2006: 2003: 2000: 1997: 1994: 1993:Saturated fat 1991: 1988: 1985: 1982: 1981: 1975: 1973: 1969: 1965: 1955: 1951: 1946: 1942: 1936: 1932: 1928: 1926: 1922: 1918: 1914: 1911: 1908: 1906: 1902: 1898: 1890: 1883: 1881: 1877: 1870: 1868: 1864: 1859: 1854: 1851: 1849: 1848: 1843: 1839: 1835: 1828: 1826: 1822: 1815: 1813: 1809: 1802: 1800: 1793: 1786: 1784: 1780: 1775: 1770: 1767: 1765: 1764: 1759: 1755: 1751: 1744: 1740: 1734: 1731: 1730: 1724: 1720: 1716: 1712: 1710: 1706: 1702: 1700: 1696: 1692: 1690: 1686: 1680: 1677: 1676: 1670: 1666: 1662: 1658: 1656: 1652: 1646: 1643: 1642: 1641:Carbohydrates 1636: 1632: 1628: 1626: 1622: 1617: 1611: 1609: 1605: 1601: 1597: 1594:, 15% DV for 1593: 1589: 1585: 1580: 1578: 1577:Saturated fat 1574: 1573:carbohydrates 1570: 1566: 1560: 1552: 1550: 1548: 1544: 1542: 1538: 1534: 1530: 1525: 1523: 1519: 1515: 1510: 1507: 1503: 1502: 1497: 1496: 1491: 1489: 1485: 1481: 1477: 1473: 1469: 1465: 1464: 1459: 1458: 1453: 1446: 1441: 1437: 1435: 1431: 1430:Fernand Point 1427: 1419: 1415: 1408: 1406: 1404: 1400: 1396: 1392: 1388: 1384: 1380: 1371: 1369: 1363: 1361: 1313: 1268: 1264: 1263: 1258: 1250: 1246: 1243: 1226:United States 1225: 1220: 1218: 1216: 1211: 1203: 1201: 1199: 1195: 1191: 1187: 1183: 1179: 1175: 1174: 1169: 1165: 1161: 1157: 1153: 1152: 1146: 1144: 1134: 1133: 1127: 1121: 1110: 1107: 1106: 1100: 1089: 1086: 1085: 1079: 1068: 1065: 1064: 1058: 1047: 1044: 1043: 1037: 1026: 1023: 1022: 1016: 1005: 1002: 1001: 995: 984: 981: 980: 974: 963: 960: 959: 953: 942: 939: 938: 932: 921: 918: 917: 911: 900: 897: 896: 890: 879: 876: 875: 869: 858: 855: 854: 848: 837: 834: 833: 827: 826:United States 816: 813: 812: 802: 799: 797: 796: 787: 785: 783: 778: 776: 772: 768: 767:Otto Hunziker 760: 755: 751: 749: 745: 742: 737: 735: 731: 726: 719: 717: 714: 710: 706: 702: 698: 694: 689: 687: 683: 679: 674: 671: 667: 663: 659: 655: 647: 642: 635: 633: 631: 627: 623: 622: 617: 616:boutyrophagoi 613: 609: 605: 601: 596: 594: 587:, March 1914. 586: 585: 580: 576: 569: 565: 561: 557: 554: 551: 548: 546: 542: 539: 536: 534:, from France 533: 530: 528: 524: 521: 520: 519: 517: 509: 507: 504: 500: 492: 490: 488: 486: 482: 478: 476: 472: 471:whey proteins 468: 467:melting point 464: 458: 453: 446: 444: 441: 437: 433: 429: 424: 422: 417: 415: 411: 410:refrigeration 407: 402: 400: 396: 392: 388: 384: 374: 367: 365: 362: 358: 353: 349: 345: 342:derived from 341: 337: 332: 330: 326: 321: 319: 315: 311: 308: 304: 303:phospholipids 300: 296: 292: 291:Unhomogenized 284: 279: 271: 269: 267: 263: 259: 255: 251: 247: 243: 239: 235: 231: 228: 224: 221:derives (via 220: 211: 204: 202: 200: 196: 178: 174: 170: 165: 163: 162: 157: 153: 149: 145: 144:Food coloring 141: 136: 132: 128: 124: 120: 116: 112: 108: 104: 99: 97: 93: 89: 85: 81: 77: 73: 69: 65: 61: 57: 53: 52:dairy product 49: 41: 37: 33: 27:Dairy product 19: 6803:Cooking fats 6733:Tea seed oil 6605:Pine nut oil 6580:Hazelnut oil 6435:Mango butter 6425:Cocoa butter 6330:Niter kibbeh 6309: 5912: 5521:Western Star 5490:Land O'Lakes 5441:Scotch hands 5431:Butter knife 5421:Butter churn 5332:Beurre monté 5327:Beurre blanc 5268:Niter kibbeh 5233: 5187:food science 5179: 5145: 5094: 5068:. Retrieved 5053: 5012: 4987:. Retrieved 4978: 4968: 4915: 4911: 4901: 4874: 4870: 4860: 4848:. Retrieved 4843: 4834: 4822:. Retrieved 4817: 4808: 4796:. Retrieved 4791: 4782: 4770:. Retrieved 4765: 4756: 4744:. Retrieved 4739: 4730: 4718:. Retrieved 4714:the original 4709: 4700: 4688:. Retrieved 4683: 4674: 4662:. Retrieved 4652: 4640:. Retrieved 4635: 4626: 4614:. Retrieved 4609: 4600: 4588:. Retrieved 4583: 4574: 4557: 4553: 4547: 4516:. Retrieved 4511: 4502: 4467: 4431:. Retrieved 4426: 4417: 4397: 4374: 4362:. Retrieved 4334: 4326: 4314:. Retrieved 4305: 4292: 4274: 4269: 4254: 4249: 4233: 4228: 4216:. Retrieved 4211: 4202: 4190:. Retrieved 4181: 4172: 4160:. Retrieved 4151: 4095:. Retrieved 4091:the original 4086: 4077: 4068: 4043:. Retrieved 4036:the original 4022: 4011:, retrieved 3989: 3979: 3960: 3937: 3918: 3913: 3905:the original 3890: 3862: 3850:. Retrieved 3841: 3832: 3823: 3792: 3772: 3753: 3749: 3736: 3717: 3713: 3700: 3681: 3677: 3664: 3645: 3641: 3628: 3609: 3605: 3592: 3573: 3569: 3556: 3547: 3538: 3530: 3525: 3517: 3513: 3503: 3496: 3477: 3471: 3441: 3436: 3416: 3411:Dalby p. 65. 3407: 3366: 3362: 3352: 3342:11 September 3340:. Retrieved 3330: 3323: 3313:11 September 3311:. Retrieved 3307: 3302:Churncraft. 3297: 3264: 3260: 3250: 3238:. Retrieved 3229: 3219: 3209:11 September 3207:. Retrieved 3185: 3173:. Retrieved 3158: 3142: 3137: 3125:. Retrieved 3116: 3107: 3098: 3088: 3076:. Retrieved 3072: 3063: 3051:. Retrieved 3047: 3037: 3025:. Retrieved 3020: 3011: 2999:. Retrieved 2994: 2985: 2973:. Retrieved 2961: 2951: 2912: 2875: 2866: 2857: 2841: 2829:. Retrieved 2804: 2800: 2790: 2778:. Retrieved 2769: 2759: 2729:(1): 32–35. 2726: 2722: 2712: 2693: 2684: 2679:, on Perseus 2676: 2661: 2656:, on Perseus 2653: 2638: 2619: 2614:, on Perseus 2611: 2596: 2591:, on Perseus 2588: 2573: 2530: 2526: 2516: 2504:. Retrieved 2495: 2485: 2473:. Retrieved 2459: 2420:. Retrieved 2392: 2384: 2344: 2337: 2017: 1983:Type of fat 1961: 1909: 1904: 1857: 1852: 1845: 1773: 1768: 1761: 1727: 1673: 1639: 1581: 1562: 1545: 1526: 1511: 1501:Beurre monté 1499: 1495:Beurre blanc 1493: 1492: 1461: 1455: 1449: 1423: 1375: 1367: 1359: 1229: 1210:refrigerator 1207: 1171: 1160:Hunza Valley 1155: 1149: 1147: 1139: 1129: 779: 770: 764: 738: 727: 723: 690: 678:Butter Tower 677: 675: 651: 648:, Paris 1499 645: 619: 615: 608:Anaxandrides 597: 590: 582: 578: 559: 513: 496: 489: 485:antioxidants 479: 461: 425: 418: 405: 403: 382: 379: 336:triglyceride 333: 329:scotch hands 322: 289: 262:butyric acid 253: 249: 245: 241: 234:latinisation 229: 218: 216: 173:refrigerated 166: 159: 140:refrigerated 109:, including 100: 47: 46: 36: 6762:Cooking oil 6723:Soybean oil 6688:Perilla oil 6673:Mustard oil 6536:Avocado oil 6496:Seaweed oil 6478:Marine oils 6450:Shea butter 6430:Coconut oil 6361:Chicken fat 6340:Urfa butter 6048:Milk carton 5852:Pasteurized 5597:Butter salt 5551:Butter lamp 5544:Butter lamb 5337:Beurre noir 5290:Whey butter 4989:14 February 3175:29 December 3021:Bon Appétit 2194:Soybean oil 2062:Coconut oil 2011:Smoke point 1929:215 mg 1925:Cholesterol 1693:51.4 g 1682:81.1 g 1659:0.06 g 1648:0.06 g 1608:cholesterol 1588:Daily Value 1522:smoke point 1488:emulsifiers 1478:sauces are 1472:Hollandaise 1468:lemon juice 1463:Beurre noir 1434:Julia Child 847:New Zealand 759:centrifugal 741:centrifugal 658:Middle Ages 654:Scandinavia 636:Middle Ages 541:Beurre Rose 506:of butter. 493:Whey butter 428:pasteurized 395:lactic acid 391:milk sugars 357:lactic acid 310:emulsifiers 299:microscopic 225:) from the 154:, produces 152:milk solids 6818:Condiments 6787:Categories 6718:Sesame oil 6678:Peanut oil 6643:Castor oil 6615:Walnut oil 6590:Marula oil 6575:Cashew oil 6565:Almond oil 6511:Vegetable 6078:Tetra Brik 6058:Milk crate 6053:Milk churn 6028:Bag-in-box 6021:Containers 5990:Sour cream 5918:Buttermilk 5830:Watermelon 5820:Strawberry 5785:Evaporated 5775:Carbonated 5602:Dairy salt 5507:/Kerrygold 5396:Egg butter 5391:Butter tea 5295:Yak butter 5248:Bog butter 5035:2004058999 4710:AlfaOne.ca 4263:2809825904 4242:0231124163 4045:15 October 3852:24 October 3809:statistics 3798:this chart 3308:Churncraft 3240:19 January 3151:1429010746 3127:24 October 2935:2004058999 2377:References 2311:shortening 2128:Peanut oil 2040:Canola oil 1557:See also: 1541:shortening 1506:emulsified 1215:shelf life 1182:Butter tea 1164:Yak butter 803:Production 705:antiseptic 701:bog butter 610:refers to 604:barbarians 545:Luxembourg 432:pathogenic 348:fatty acid 325:buttermilk 307:fatty acid 272:Production 240:βούτυρον ( 131:buttermilk 96:pan frying 6767:Plant oil 6683:Pequi oil 6625:Seed oils 6600:Pecan oil 6570:Argan oil 6541:Olive oil 6491:Krill oil 6440:Margarine 6402:Whale oil 6371:Goose fat 6223:Pork fats 6109:Lactation 5980:Milkshake 5948:Ice cream 5805:Chocolate 5780:Condensed 5718:Colostrum 5516:Président 5462:Butterfat 4942:1932-6203 4720:3 October 4494:707248142 4275:Matchbook 4218:8 January 4192:9 January 4162:8 January 3917:Crawford 3399:164157044 3383:0006-0895 3328:Unknown. 3281:0761-3032 2970:0362-4331 2821:0260-8774 2743:1438-2385 2492:"Density" 2475:2 January 2442:ignored ( 2432:cite book 2412:676698420 2308:Vegetable 2150:Olive oil 1987:Total fat 1825:Vitamin K 1812:Vitamin E 1796:Vitamin B 1703:21 g 1689:Saturated 1596:vitamin E 1592:vitamin A 1590:(DV) for 1567:, and 1% 1559:Butterfat 1480:emulsions 1476:béarnaise 1395:hoop pine 1391:kahikatea 1364:Elsewhere 1221:Packaging 1198:sour milk 1186:Himalayan 782:margarine 769:authored 765:In 1920, 697:peat bogs 612:Thracians 503:byproduct 295:butterfat 217:The word 205:Etymology 148:Rendering 94:-making, 80:condiment 72:butterfat 6808:Colloids 6758:See also 6663:Hemp oil 6648:Corn oil 6546:Palm oil 6376:Schmaltz 6366:Duck fat 6286:Tail fat 6276:Dripping 6166:Category 6133:Milkmaid 6126:Pipeline 6043:Milk bag 5965:Filmjölk 5953:Ice milk 5901:Products 5857:Powdered 5795:Flavored 5500:Magnolia 5477:Churning 5457:Boterwet 5176:"Butter" 5126:Archived 5113:Archived 5083:Archived 5070:29 April 5043:56590708 5017:Scribner 5011:(2004). 4983:Archived 4960:27355649 4912:PLOS ONE 4893:26135349 4850:24 April 4824:24 April 4772:24 April 4746:24 April 4690:24 April 4642:24 April 4616:24 April 4590:24 April 4518:24 April 4466:(2011). 4406:Archived 4390:teaspoon 4382:Archived 4358:Archived 4354:30844154 4316:28 March 4310:Archived 4300:(2024). 4282:Archived 4257:, 2019, 4186:Archived 4156:Archived 4128:Archived 3968:Archived 3955:reasons. 3945:Archived 3926:Archived 3875:Archived 3846:Archived 3812:Archived 3801:Archived 3781:Archived 3546:(1920). 3460:Archived 3425:Archived 3336:Archived 3289:55564559 3234:Archived 3203:Archived 3169:Archived 3153:, p. 296 3121:Archived 2943:56590708 2917:Scribner 2911:(2004). 2825:Archived 2774:Archived 2751:82639499 2701:Archived 2669:Archived 2646:Archived 2627:Archived 2604:Archived 2601:βούτυρον 2581:Archived 2557:21017927 2506:26 March 2500:Archived 2469:Archived 2416:Archived 2350:See also 2084:Corn oil 1910:Quantity 1853:Quantity 1847:Minerals 1769:Quantity 1763:Vitamins 1713:3 g 1584:calories 1514:sautéing 1484:egg yolk 1387:sycamore 1124:100,000 1103:109,100 1082:115,199 1061:116,144 1040:152,000 1019:153,674 998:177,260 977:183,125 956:215,431 935:237,800 914:257,883 893:352,400 872:484,047 851:502,000 830:892,801 808:(tonnes) 734:Brittany 730:Normandy 662:peasants 593:Sumerian 562:), from 440:raw milk 436:microbes 399:diacetyl 389:convert 387:bacteria 361:diacetyl 350:groups. 344:glycerol 340:triester 318:crystals 314:proteins 242:bouturon 199:carotene 169:emulsion 127:churning 64:emulsion 18:Buttered 6392:Blubber 6352:Poultry 6231:Fatback 6138:Milkman 6121:Milking 6094:Allergy 5960:Jewelry 5938:Custard 5872:Skimmed 5867:Scalded 5847:Organic 5837:Haymilk 5825:Vanilla 5723:Newborn 5683:Buffalo 4951:4927102 4920:Bibcode 4798:25 July 4664:11 July 4364:21 June 4244:, p. 94 3440:Galen. 3391:3210058 3078:15 June 3053:15 June 3027:15 June 3001:15 June 2975:15 June 2780:10 July 2578:butyrum 2565:4131974 2535:Bibcode 2422:14 June 1964:lactose 1867:Calcium 1819:2.32 mg 1806:0.17 μg 1729:Protein 1569:protein 1445:brownie 1379:firkins 1351:⁄ 1337:⁄ 1323:⁄ 1306:⁄ 1292:⁄ 1278:⁄ 1235:⁄ 1204:Storage 1158:of the 1156:maltash 1143:Ukraine 1132:FAOSTAT 1120:Ukraine 1078:Belarus 931:Ireland 868:Germany 800:Country 693:firkins 598:In the 570:History 543:, from 527:Belgium 525:, from 455:Liquid 352:Annatto 236:of the 230:butyrum 195:annatto 188:⁄ 119:buffalo 107:mammals 56:protein 6793:Butter 6397:Muktuk 6310:Butter 6291:Tallow 6267:Mutton 6253:Lardon 6087:Topics 6012:Yogurt 5923:Cheese 5913:Butter 5877:Soured 5842:Malted 5815:Papaya 5810:Coffee 5790:Filled 5698:Donkey 5676:Source 5627: 5511:Plugrà 5495:Lurpak 5485:Anchor 5234:Butter 5152: 5136: 5101: 5061: 5041: 5033: 5023: 4958: 4948: 4940: 4891: 4560:: 59. 4492: 4482: 4433:2 July 4388:, one 4352: 4342: 4261: 4240: 4097:19 May 4013:26 May 4004: 3923:Butter 3919:et al. 3484: 3397: 3389: 3381: 3287: 3279: 3149: 3117:Kosher 2968: 2941: 2933: 2923: 2831:7 June 2819: 2749: 2741: 2624:butter 2563: 2555: 2527:Nature 2410: 2400: 2284:(high 2207:57–58 2160:59–74 2157:13–19 2097:52–54 2094:27–29 2091:13–14 2053:24–26 2050:62–64 2018:Butter 1887:643 mg 1880:Sodium 1790:684 μg 1736:0.85 g 1655:Sugars 1625:Energy 1600:sodium 1529:baking 1518:frying 1452:sauces 1403:spruce 1190:Bhutan 1178:barley 1173:tsampa 1117: 1099:Brazil 1096: 1075: 1057:Canada 1054: 1033: 1015:Mexico 1012: 994:Poland 991: 970: 952:Turkey 949: 928: 910:Russia 907: 889:France 886: 865: 844: 823: 709:acidic 564:Latvia 475:casein 312:) and 266:rancid 219:butter 121:, and 88:baking 76:spread 48:Butter 6527:Fruit 6301:Dairy 6236:Lardo 6099:Dairy 5975:Kumis 5970:Kefir 5928:Cream 5908:Ayran 5882:Toned 5800:Anise 5770:Baked 5758:Types 5740:Sheep 5730:Moose 5713:Human 5708:Horse 5688:Camel 5505:Ornua 5384:Other 4131:(PDF) 4124:(PDF) 4039:(PDF) 4032:(PDF) 3395:S2CID 3387:JSTOR 3285:S2CID 2770:Agris 2747:S2CID 2666:τυρός 2561:S2CID 2286:oleic 2163:6–16 1916:Water 1874:24 mg 1539:, or 1401:, or 1399:maple 1194:Nepal 1168:Tibet 630:Galen 393:into 368:Types 254:turos 250:turos 238:Greek 227:Latin 158:, or 115:goats 111:sheep 92:sauce 60:cream 50:is a 6558:oils 6529:oils 6517:List 6513:oils 6469:Oils 6354:fats 6335:Smen 6320:Ghee 6303:fats 6281:Suet 6269:fats 6263:Beef 6248:Lard 6241:Salo 6214:Fats 6007:Ymer 6002:Whey 5985:Skyr 5943:Ghee 5933:Curd 5703:Goat 5669:Milk 5278:Urfa 5273:Smen 5258:Ghee 5150:ISBN 5134:ISBN 5099:ISBN 5072:2020 5059:ISBN 5039:OCLC 5031:LCCN 5021:ISBN 4991:2021 4979:Time 4956:PMID 4938:ISSN 4889:PMID 4852:2020 4826:2020 4800:2021 4774:2020 4748:2020 4722:2014 4692:2020 4666:2024 4644:2020 4618:2020 4592:2020 4520:2020 4490:OCLC 4480:ISBN 4435:2024 4366:2024 4350:PMID 4340:ISBN 4318:2024 4259:ISBN 4238:ISBN 4220:2021 4194:2021 4164:2021 4099:2018 4047:2006 4015:2021 4002:ISBN 3868:USDA 3854:2014 3482:ISBN 3379:ISSN 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