pread dairy product when unqualified by other descriptors. The word commonly is used to describe puréed vegetable or seed & nut products such as peanut butter and almond butter. It is often applied to spread fruit products such as apple butter. Fats such as cocoa butter and shea butter that remain solid at room temperature are also known as "butters". In addition to the act of applying butter being called "to butter", non-dairy items that have a dairy butter consistency may use "butter' to call that consistency to mind, including food items such as maple butter and witch's butter and nonfood ite

knife.
The word butter derives (via Germanic languages) from the Latin butyrum,[2] which is the latinisation of the Greek βούτυρον (bouturon).[3][4] This may have been a construction meaning "cow-cheese", from βοῦς (bous), "ox, cow"[5] + τυρός (turos), "cheese",[6] but perhaps this is a false etymology of a Scythian word.[7] Nevertheless, the earliest attested form of the second stem, turos ("cheese"), is the Mycenaean Greek tu-ro, written in Linear B syllabic script.[8] The root word persists in the name butyric acid, a compound found in rancid butter and dairy products such as Parmesan cheese.
In general use, the term "butter" refers to the spread dairy product when unqualified by other descriptors. The word commonly is used to describe puréed vegetable or seed & nut products such as peanut butter and almond butter. It is often applied to spread fruit products such as apple butter. Fats such as cocoa butter and shea butter that remain solid at room temperature are also known as "butters". In addition to the act of applying butter being called "to butter", non-dairy items that have a dairy butter consistency may use "butter' to call that consistency to mind, including food items such as maple butter and witch's butter and nonfood items such as baby bottom butter, hyena butter, and rock butter.
Production[edit]

Main article: Churning (butter)


Churning cream into butter using a hand held mixer.
Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, 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 crystals, 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.
Almost all commercially-made butter today begins with pasteurized cream, which is commonly heated to a relatively high temperature above 80 °C (180 °F). Before it is churned, the cream is cooled to about 5 °C (40 °F) and allowed to remain at that temperature for at least eight hours; under these conditions about half the butterfat in the cream crystallizes. The jagged crystals of fat inflict damage upon the fat globule membranes during churning, speeding the butter-making process.
Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk—although the buttermilk most common today is instea

d water. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter prod

Butter at the Borough Market, London
Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.
Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3).[1] It generally has a pale yellow color, but varies from deep yellow to nearly white.
Contents  [hide]
1 Etymology
2 Production
3 Types
3.1 European butters
4 History
4.1 Middle Ages
4.2 Industrialization
5 Size and shape of butter packaging
6 Worldwide
7 Storage and cooking
8 Nutritional information
8.1 Health value
9 See also
10 References
11 Further reading
12 External links
Etymology[edit]



Butter is often served for spreading on bread with a butter

tion in their respective state. State Chambers work with their Governor, state representatives, state senators, US congressional leaders and US Senators. In comparison with state trade associations, which serve as a voice and resource to a particular industry, state chambers are looked to as a respected voice, representing the entire business community to enhance and advocate for a better business envi

ness exchange. In most cases, local Chambers work with their local government, such as their mayor, their city council and local representatives to develop pro-business initiatives.[10]
Local chambers of commerce have existed since 1825 in the United States: the first chamber in Boston was inspired by senator Daniel Webster.[10] In 2005 there were 2,800 chambers of commerce in the United States and 102 chambers representing U.S. businesses overseas.[10]Update: According to the Association for Chamber of Commerce Executives (ACCE), there are approximately 3,000 chambers of commerce with at least one staff person and "thousands more established as strictly volunteer entities".[11]
State chambers[edit]
State chambers of commerce are much different from local and regional chambers of commerce, as they work on state and sometimes federal issues impacting the business community. Just as the local chamber is critical to the local business community, state chambers serve a unique function, serving as a third party voice on important business legislation that impact the business community and are critical in shaping legislation in their respective state. State Chambers work with their Governor, state representatives, state senators, US congressional leaders and US Senators. In comparison with state trade associations, which serve as a voice and resource to a particular industry, state chambers are looked to as a respected voice, representing the entire business community to enhance and advocate for a better business environment.
Compulsory/public law chambers[edit]
Under the compulsory or public law model, enterprises of certain sizes, types, or sectors are obliged to become members of the chamber. This model is common in European Union countries (France,[12] Germany, Italy, Spain), but also in Japan. Main tasks of the chambers are foreign trade promotion, vocational training, regional economic Carbonara
From Wikipedia, the free encyclopedia
Not to be confused with carbonera.
For other uses, see Carbonara (disambiguation).
This article is about the pasta dish. For the secret society, see Carbonari.
Carbonara
Primo or main course
Spaghetti alla Carbonara.jpg
Spaghetti alla carbonara
Place of origin:
Italy
Region or state:
Lazio
Serving temperatuButter
From Wikipedia, the free encyclopedia
For other uses, see Butter (disambiguation).