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Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, 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 such as dairy 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). It generally has a pale yellow color, but varies from deep yellow to nearly white. Its unmodified color is dependent on the animals' feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene. ==Etymology== The word ''butter'' derives (via Germanic languages) from the Latin ''butyrum'',〔(butyrum ), Charlton T. Lewis, Charles Short, ''A Latin Dictionary'', on Perseus〕 which is the latinisation of the Greek βούτυρον (''bouturon'').〔(βούτυρον ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus〕〔(butter ), Oxford Dictionaries〕 This may have been a construction meaning "cow-cheese", from βοῦς (''bous''), "ox, cow"〔(βοῦς ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus〕 + τυρός (''turos''), "cheese",〔(τυρός ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus〕 but perhaps this is a false etymology of a Scythian word.〔Douglas Harper's ''Online Etymology Dictionary'' entry for (''butter'' ). Retrieved 27 November 2005.〕 Nevertheless, the earliest attested form of the second stem, ''turos'' ("cheese"), is the Mycenaean Greek ''tu-ro'', written in Linear B syllabic script.〔(Palaeolexicon ), Word study tool of ancient languages〕 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 and 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. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Butter」の詳細全文を読む スポンサード リンク
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