butter

but·ter

B0580500 (bŭt′ər)n.1. A soft yellowish or whitish emulsion of butterfat, water, air, and sometimes salt, churned from milk or cream and processed for use in cooking and as a food.2. Any of various substances similar to butter, especially:a. A spread made from fruit, nuts, or other foods: plum butter; cashew butter.b. A vegetable fat having a nearly solid consistency at ordinary temperatures.3. Flattery.tr.v. but·tered, but·ter·ing, but·ters To put butter on or in.Phrasal Verb: butter up To praise or flatter excessively: You're always buttering up the boss.

[Middle English butere, from Old English, from Latin būtȳrum, from Greek boutūron : bous, cow; see g^wou- in Indo-European roots + tūros, cheese; see teuə- in Indo-European roots.]

butter

(ˈbʌtə) n1. (Cookery) a. an edible fatty whitish-yellow solid made from cream by churning, for cooking and table useb. (as modifier): butter icing. butyraceous2. (Cookery) any substance with a butter-like consistency, such as peanut butter or vegetable butter3. look as if butter wouldn't melt in one's mouth to look innocent, although probably not sovb (tr) 4. to put butter on or in5. to flatter[Old English butere, from Latin būtyrum, from Greek bouturon, from bous cow + turos cheese]

but•ter

(ˈbʌt ər)
n. 1. a soft whitish or yellowish fatty solid that separates from milk or cream when it is churned, processed for cooking and table use. 2. any of various other soft spreads for bread: apple butter; peanut butter. 3. any of various substances of butterlike consistency, as certain vegetable oils solid at ordinary temperatures: cocoa butter. v.t. 4. to put butter on or in. 5. to apply a liquefied bonding material to (a piece or area), as mortar to a course of bricks. 6. butter up, to flatter, esp. so as to gain a favor from. [before 1000; Middle English; Old English butere < Latin būtȳrum < Greek boútȳron= bou-, comb. form of boûs cow¹ + -tȳron, n. derivative of tȳrós cheese] but′ter•less, adj. but′ter•like`, adj.

butter

Past participle: buttered
Gerund: buttering

Imperative
butter
butter

Present
I butter
you butter
he/she/it butters
we butter
you butter
they butter

Preterite
I buttered
you buttered
he/she/it buttered
we buttered
you buttered
they buttered

Present Continuous
I am buttering
you are buttering
he/she/it is buttering
we are buttering
you are buttering
they are buttering

Present Perfect
I have buttered
you have buttered
he/she/it has buttered
we have buttered
you have buttered
they have buttered

Past Continuous
I was buttering
you were buttering
he/she/it was buttering
we were buttering
you were buttering
they were buttering

Past Perfect
I had buttered
you had buttered
he/she/it had buttered
we had buttered
you had buttered
they had buttered

Future
I will butter
you will butter
he/she/it will butter
we will butter
you will butter
they will butter

Future Perfect
I will have buttered
you will have buttered
he/she/it will have buttered
we will have buttered
you will have buttered
they will have buttered

Future Continuous
I will be buttering
you will be buttering
he/she/it will be buttering
we will be buttering
you will be buttering
they will be buttering

Present Perfect Continuous
I have been buttering
you have been buttering
he/she/it has been buttering
we have been buttering
you have been buttering
they have been buttering

Future Perfect Continuous
I will have been buttering
you will have been buttering
he/she/it will have been buttering
we will have been buttering
you will have been buttering
they will have been buttering

Past Perfect Continuous
I had been buttering
you had been buttering
he/she/it had been buttering
we had been buttering
you had been buttering
they had been buttering

Conditional
I would butter
you would butter
he/she/it would butter
we would butter
you would butter
they would butter

Past Conditional
I would have buttered
you would have buttered
he/she/it would have buttered
we would have buttered
you would have buttered
they would have buttered

Thesaurus

Noun	1.	butter - an edible emulsion of fat globules made by churning milk or cream; for cooking and table usesolid food, food - any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"dairy product - milk and butter and cheesestick - a rectangular quarter pound block of butter or margarineclarified butter, drawn butter - butter made clear by heating and removing the sediment of milk solidsbeurre noisette, brown butter - clarified butter browned slowly and seasoned with vinegar or lemon juice and caperslemon butter, Meuniere butter - clarified butter browned slowly and seasoned with lemon juice and parsleyyak butter - butter made from yaks' milk
	2.	butter - a fighter who strikes the opponent with his headbattler, belligerent, combatant, fighter, scrapper - someone who fights (or is fighting)
Verb	1.	butter - spread butter on; "butter bread" cover - provide with a covering or cause to be covered; "cover her face with a handkerchief"; "cover the child with a blanket"; "cover the grave with flowers"

butter

nounbutter someone up flatter, coax, cajole, pander to, blarney, wheedle, suck up to (informal), soft-soap, brown-nose (taboo slang), kiss (someone's) ass (U.S. slang), fawn on or upon, honey up, oil your tongue I tried buttering her up.Related words
adjective butyraceous

Translations

黄油抹黄油

butter

(ˈbatə) noun a fatty substance made from cream by churning. 黄油 verb to spread with butter. She buttered the bread.抹黄油ˈbuttery adjectivea buttery knife.黄油的ˈbutterfingers noun a person who is likely to drop things which he or she is carrying. 拿不稳东西的人，手脚笨拙的人 ˈbutterscotch (-skotʃ) noun a kind of hard toffee made with butter. 奶油糖果butter up to flatter (someone) usually because one wants him to do something for one. 讨好

butter

→ 黄油zhCN

butter

butter,

dairy product obtained by churning the fat from milk until it solidifies. In most areas the milk of cows is the basis, but elsewhere that of goats, sheep, and mares has been used. Butter was known by 2000 B.C., although in ancient times it was used less as food than as an ointment, medicine, or illuminating oil. At first it was churned in skin pouches thrown back and forth or swung over the back of trotting horses. Later, various hand churns were devised, including rotating, swinging, and rocking containers operated by plungers. Butter-making on the farm consists of allowing the milk to cool in pans, letting the cream rise to the top, skimming the cream off, and letting it ripen by natural fermentation; it is then churned. Exclusively farm-made until about 1850, butter has become increasingly a factory product. The centrifugal cream separatorseparator, cream,
dairy machine used to separate fresh whole milk into cream and skim milk. Formerly the separation was made by the gravity method, allowing the cream to rise to the top of a pan and then skimming it off. C. G.
..... Click the link for more information. , introduced into the United States c.1880, and a method devised in 1890 by Stephen Moulton BabcockBabcock, Stephen Moulton
, 1843–1931, American agricultural chemist, b. Bridgewater, N.Y., grad. Tufts College (B.A., 1866), Univ. of Göttingen, Germany (Ph.D., 1879). He was, from 1887 to 1913, professor of agricultural chemistry at the Univ.
..... Click the link for more information. to determine the butterfat content of milk and cream gave impetus to large-scale production. The application of chemistry and bacteriology facilitates the making of butter of uniform quality. The percentage of fat extraction and the time required for churning depend on the composition of the butterfat (see fats and oilsfats and oils,
group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
..... Click the link for more information. ); the temperature, acidity, richness, and viscosity of the cream; the speed and motion of the churn; and the size of the fat globules. Commercial butter usually contains from 80% to 85% milk fat, from 12% to 16% water, and about 2% salt. Sweet, or unsalted, butter is favored in Europe, but other markets prefer at least 2% salt. Renovated or process butter is made from rancid or inferior butter, melted and refined, then rechurned. Whey butter, made from cream separated from whey, is usually oily and of inferior quality. The natural color of butter, derived from the carotene in green fodder, ranges from pale yellow to deep gold. The European Union, with France, Germany, and the Netherlands leading the way, is the world's leading butter producer, followed by India, the United States, and Russia. The EU, New Zealand, Australia, and the United States are the chief exporters; and Russia and Great Britain are heavy importers. Wisconsin, California, and Minnesota are the leading producers in the United States, with an output of 1.3 billion pounds of butter in 1991. Clarified butter, butterfat with the milk solids removed, is useful in cooking and has good keeping qualities. It is made in quantity in Egypt and in India, where it is known as ghee. The dietary value of butter is due to its large proportion of easily digested animal fat and to its vitamin A and vitamin D content. Consumption of butter has dropped, however, because the high animal fat content has been identified as a contributor to obesity and heart disease.

Butter

(cow butter), a food product; a concentrate of butterfat (78-82.5 percent, depending on the type; in clarified butter, about 99 percent).

Butterfat has distinctive valuable biological qualities and flavor. It contains an optimally balanced complex of fatty acids and a considerable quantity of phosphatides and fat-soluble vitamins. It has a low melting point (32°-35°C) and is easily assimilated by the body (up to 95 percent). It also contains the proteins, carbohydrates, water-soluble vitamins, minerals, and water of milk (this, the nonfat part of butter, is called the plasma). As a whole, butter is highly assimilable and has a high caloric value. Specifically, the caloric value of Vologda butter is 730 kilocalories per 100 g, or 3.06 megajoules per 100 g. Creamery butter is a practical source of vitamin A (an average 0.6 milligram percent [mg percent]). Grass (summer) butter also contains 0.17-0.56 mg percent carotene. Creamery butter contains vitamin D (in summer butter, 0.002-0.008 mg percent; in hay, or winter, butter, 0.001-0.002 mg percent). Butter contains 2-5 mg percent tocopherols and is an important source of phosphatides (up to 400 mg percent).

The butters produced in the USSR include creamery butter (salted, unsalted, Vologda, Liubitel’skoe, and butter with additives), canned butter, and clarified butter. Unsalted, salted, and Liubitel’skoe butters are produced either from fresh cream (sweet butters) or, to add a special flavor and aroma, from fermented lactic acid stock (cultured butters).

The main types of butter produced in the USSR are the sweet butters, for which cream is pasteurized at 85°-90°C. Vologda butter is made from fresh cream pasteurized at 97°-98°C. Liubitel’skoe butter has a higher water content than other creamery butters (20 percent; in other butters, 16 percent; in clarified butter, 1 percent) and a higher content of certain nonfat substances. Butters with additives are made from fresh cream with flavor supplements and aromatic substances added, such as cocoa, vanilla, and sugar (chocolate butter); natural fruit and berry juices and sugar (fruit butter); and honey (honey butter). Canned butter is produced by the special processing of creamery butter or fresh high-fat cream. Clarified butter is butterfat that has been clarified from creamery butter and that has had the impurities removed. Creamery butter is produced basically by two methods: by churning 30-45-percent creams and by converting high-fat creams.

The quality of butter is judged on the basis of composition and organoleptic indexes (taste and consistency). The evaluation of organoleptic indexes is done on a 100-point system. Depending on the number of points, the butter is classified as top or prime grade.

Some countries produce not only cow butter but also butter made from yaks’ milk (the Mongolian People’s Republic) or zebu milk (India, Africa).

REFERENCES

Sink, V. I. Proizvodstvo masla. Moscow, 1969.
Spravochnik po molochnomu delu. Moscow, 1968.
GOST37-55—Maslo korov’e..

V. P. ARISTOVA

butter

[′bəd·ər] (food engineering) A fatty food product made from milk or cream or both and consisting of a solid emulsion of fat globules, air, and water.

butter

1. To smooth on plastic roofing cement or roofing adhesive with a trowel, as on a flashing. 2. To apply mortar as to a masonry unit, with a trowel.

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REFERENCES

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Synonyms for butter

phrase butter someone up

Synonyms

Words related to butter

noun an edible emulsion of fat globules made by churning milk or cream

Related Words

noun a fighter who strikes the opponent with his head

Related Words

verb spread butter on

Related Words