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Food Handbook pp 145-150 | Cite as

Butter

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Butter is a smooth, light-yellow, reasonably firm, but still easily spreadable mass, which mainly consists of milk fat and water. The product butter has existed since man has drunk milk. From archaeological finds it is known, for instance, that butter was used by the ancient Persians and the ancient Egyptians. Butter was also known to the Greeks and Romans as a basis for ointments and beauty aids. For cooking, olive oil was used; only the less affluent used butter. The use of butter in the kitchen is still uncommon in the Mediterranean countries.

Keywords

Quality Mark Ancient Egyptian Milk Sugar Spreadable Mass Intervention Butter 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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