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BUTTER (Lat. butyrum, Gr. 0obrvpov, a...

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Originally appearing in Volume V04, Page 890 of the 1911 Encyclopedia Britannica.

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BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

BUTTER (
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LAT
Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs,
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CHEESE (Lat. caseus)
cheese, but, according to the New
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ENGLISH
English
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DICTIONARY
Dictionary, perhaps of Scythian origin) , the fatty portion of the

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MILK (0. Eng. meoluc; from a common Indo-European root, cf. Lat. mulgere, Gr. ?t dXyetv)

milk of mammalian animals . The milk of all mammals contains such fatty constituents, and

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BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter from the milk of goats,

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sheep and other animals has been and may be used; but that yielded by cow's milk is the most savoury, and it alone really constitutes the butter of

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commerce . The milk of the various breeds of

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CATTLE (Norman Fr. catel, from Late Lat. capitale, wealth or property, a word applied in the feudal system to movable property and particularly to live stock, and surviving in its wider meaning as " chattel " or " chattle ")

cattle varies widely in the proportion of fatty

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MATTER

matter it contains; its richness in this respect being greatly influenced by

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SEASON (0. Fr. seson, seison, mod. saison, Lat. satio, sowing time, the spring, from serere, to sow; in Late Lat. the word is found with its present meaning, the spring being considered as particularly the season of the year)

season, nature of

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food,

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state of the animals'

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HEALTH

health and other considerations . Usually the cream is skimmed off the

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SURFACE

surface of the milk for making butter, but by some the churning is performed on the milk itself without waiting for the separation of the cream . The operation of churning causes the rupture of the oil sacs, and by the coalescence of the

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FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

fat so liberated butter is formed .

End of Article: BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

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