Bradley, Robert L., Jr. Department of Food Science, College of Agricultural and Life Sciences, University of Wisconsin, Madison, Wisconsin.
Dollear, Frank G. Peanut Products Investigation, Southern Utilization Research and Development Divisions, U.S. Department of Agriculture, New Orleans, Louisiana.
Thomsen, L. C. Formerly, Department of Food Science, University of Wisconsin, Madison, Wisconsin.
Last reviewed:October 2019
- Composition and grading
- Butter oil
- Related Primary Literature
- Additional Reading
A food product made by churning cream. In the United States, butter is not defined by Standard of Identity in the Food, Drug and Cosmetic Act as are most foods, but instead it was defined in 1923 by an act of Congress. Butter must contain at least 80% milk fat and may contain added salt or color. In antiquity, butter and cheese were made as a means of preserving the surplus milk for later use. See also: Milk
The content above is only an excerpt.
for your institution. Subscribe
To learn more about subscribing to AccessScience, or to request a no-risk trial of this award-winning scientific reference for your institution, fill in your information and a member of our Sales Team will contact you as soon as possible.
to your librarian. Recommend
Let your librarian know about the award-winning gateway to the most trustworthy and accurate scientific information.
AccessScience provides the most accurate and trustworthy scientific information available.
Recognized as an award-winning gateway to scientific knowledge, AccessScience is an amazing online resource that contains high-quality reference material written specifically for students. Contributors include more than 10,000 highly qualified scientists and 45 Nobel Prize winners.
MORE THAN 8700 articles covering all major scientific disciplines and encompassing the McGraw-Hill Encyclopedia of Science & Technology and McGraw-Hill Yearbook of Science & Technology
115,000-PLUS definitions from the McGraw-Hill Dictionary of Scientific and Technical Terms
3000 biographies of notable scientific figures
MORE THAN 19,000 downloadable images and animations illustrating key topics
ENGAGING VIDEOS highlighting the life and work of award-winning scientists
SUGGESTIONS FOR FURTHER STUDY and additional readings to guide students to deeper understanding and research
LINKS TO CITABLE LITERATURE help students expand their knowledge using primary sources of information