unsalted$88298$ - traducción al griego

DAIRY PRODUCT

Buttered; Butter pat; Lightly salted butter; Unsalted butter; Beurre; Whey butter; Cultured butter; Spreadable butter; Salted butter; 🧈

unsalted

adj. ανάλατος

Definición

Butter

·noun One who, or that which, butts.

II. Butter ·vt To cover or spread with butter.

III. Butter ·vt To increase, as stakes, at every throw or every game.

IV. Butter ·noun An oily, unctuous substance obtained from cream or milk by churning.

V. Butter ·noun Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.

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Wikipedia

Butter

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to 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 refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ghee, which is almost entirely butterfat.

Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+1⁄4 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 annatto or carotene.

https://en.wikipedia.org/wiki/Butter