Butter in the context of Buttermilk

Animal fats are lipids derived from animals which are used by the animal for a multitude of functions, or can be used by humans for dietary, sanitary, and cosmetic purposes. Depending on the temperature of the fat, it can change between a solid state and a liquid (oil) state. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats from livestock animals like pigs, chickens and cows. Dairy products yield animal fat and oil products such as butter.

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its melting point is slightly below human body temperature. It is an essential ingredient of chocolate and related confectionary products. Cocoa butter does not contain butter or other animal products; it is vegan.

Dairy products or milk products are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, environmental concerns, other health reasons or beliefs.

Risotto (/rɪˈzɒtoʊ/ riz-OT-oh, Italian: [riˈzɔtto, -ˈsɔt-]; from riso, 'rice') is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.

Risotto in Italy is often a first course (primo), served before a second course (secondo), but risotto alla milanese is often served with ossobuco alla milanese as a one-course meal.

A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also describe a dairy farm or the part of a mixed farm dedicated to milk for human consumption, whether from cows, buffaloes, goats, yaks, sheep, horses or camels.

The attributive dairy describes milk-based products, derivatives, and processes, and the animals and workers involved in their production, for example dairyman, dairymaid, dairy cattle or dairy goat. A dairy farm produces milk and a dairy factory processes it into a variety of dairy products. These establishments constitute the global dairy industry, part of the food industry.

Transhumance is a type of pastoralism or nomadism, a seasonal movement of livestock between fixed summer and winter pastures. In montane regions (vertical transhumance), it implies movement between higher pastures in summer and lower valleys in winter. Herders have a permanent home, typically in valleys. Generally only the herds travel, with a certain number of people necessary to tend them, while the main population stays at the base. In contrast, movement in plains or plateaus (horizontal transhumance) is more susceptible to disruption by climatic, economic, or political change.

Traditional or fixed transhumance has occurred throughout the inhabited world, particularly Europe and western Asia. It is often important to pastoralist societies, as the dairy products of transhumance flocks and herds (milk, butter, yogurt and cheese) may form much of the diet of such populations. In many languages there are words for the higher summer pastures, and frequently these words have been used as place names: e.g. hafod in Wales, shieling in Scotland, or alp in Germany, Austria and German-speaking regions of Switzerland.

Cake is a baker's confectionery usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.

The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.

Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning.

Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter.

A lacto-vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, meaning milk) diet abstains from the consumption of eggs as well as meat, while still consuming dairy products such as milk, cheese (without animal rennet, i.e., from microbial sources), yogurt, butter, ghee, cream, and kefir, as well as honey.

A Buffalo wing in American cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried, then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. They are traditionally served hot, along with celery and carrot sticks, and a dip of ranch dressing or blue cheese dressing (the latter being primarily served in New York). Buffalo wings are named after Buffalo, New York, where they were invented, and have no relation to the animal. They are often called simply chicken wings, hot wings, or just wings.

Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item. The name "Buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat rather than a chicken wing), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. It is also used for other dishes, such as pizza, that are seasoned with the Buffalo-style sauce or a seasoning.

The butter knife is a table knife intended for serving butter and applying it to bread and crackers ("spreading"). These utensils are also used for soft cheese, pâté, and moulded jelly when the more specialized knives are not available.

During the Victorian era, a multitude of knife-like implements were invented to handle butter. The Victorians distinguished:

This is a list of cooking techniques commonly used in cooking and food preparation.

Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal.

In physical chemistry and fluid mechanics, a non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, that is, it has variable viscosity dependent on stress. In particular, the viscosity of non-Newtonian fluids can change when subjected to force. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid. Many salt solutions and molten polymers are non-Newtonian fluids, as are many commonly found substances such as custard, toothpaste, starch suspensions, paint, blood, melted butter and shampoo.

Most commonly, the viscosity (the gradual deformation by shear or tensile stresses) of non-Newtonian fluids is dependent on shear rate or shear rate history. Some non-Newtonian fluids with shear-independent viscosity, however, still exhibit normal stress-differences or other non-Newtonian behavior. In a Newtonian fluid, the relation between the shear stress and the shear rate is linear, passing through the origin, the constant of proportionality being the coefficient of viscosity. In a non-Newtonian fluid, the relation between the shear stress and the shear rate is different. The fluid can even exhibit time-dependent viscosity. Therefore, a constant coefficient of viscosity cannot be defined.

"Wið fǣrstice" is an Old English medical text surviving in the collection known now as Lacnunga in the British Library. Wið fǣrstiċe [wiθ ˈfæːrˌsti.t͡ʃe] means 'against a sudden/violent stabbing pain'; and according to Felix Grendon, whose collection of Anglo-Saxon charms appeared in the Journal of American Folklore in 1908, "the charm is intended to cure a sudden twinge or stitch, possibly rheumatism that can be due to being shot by witches, elves, and other spirits that fly through the air." Scholars have often sought to identify this as rheumatism, but other possibilities should not be excluded. The remedy describes how to make a salve, but its main interest lies in the unique charm which follows. This describes how the færstice has been caused by the projectiles of 'mighty women' (ða mihtigan wif), whom the healer will combat. The charm also mentions elves, believed responsible for elfshot, and provides the only attestation outside personal names of the Old English form of the name of the old Germanic gods, known as the Æsir in Norse mythology.

As with many old Anglo-Saxon charms, it is presumed that physical gestures were intended to accompany the recitation of the text. In this case, the "Wið færstice" is intended to be accompanied by boiling feverfew, red dead-nettle grown in grain, and plantain, then boiling it all in a bowl of butter. A knife is dipped into the potion and then rubbed against the source of pain. Despite the popular use of these herbs in forms of remedial healing, the use of these plants may have been more symbolic than practical. Many old Anglo-Saxon charms draw upon the symbolism of both pagan traditions as well as ancient Christian traditions, and the use of plants in the texts were likely related to these religious references.

The Western pattern diet is a modern dietary pattern originating in the industrialized West which is generally characterized by high intakes of pre-packaged foods, refined grains, red and processed meat, high-sugar drinks, candy and sweets, fried foods, high-fat dairy products (such as butter), eggs, potato products, and corn products (including high-fructose corn syrup). Conversely, there are generally low intakes of fruits, vegetables, whole grains, fish, nuts, and seeds. The nature of production also affects the nutrient profile, as in the example of industrially produced animal products versus pasture-raised animal products. Artificial dyes like Red 40 are also prioritized over natural ones.

Dietary pattern analysis focuses on overall diets (such as the Mediterranean diet) rather than individual foods or nutrients. Compared to a so-called "prudent pattern diet", which has higher proportions of "fruit, vegetables, whole grains, and poultry", the Western pattern diet is associated with higher risks of cardiovascular disease and obesity.

A separator is a centrifugal device that separates milk into cream and skimmed milk. Separation was commonly performed on farms in the past. Most farmers milked a few cows, usually by hand, and separated milk. Some of the skimmed milk was consumed while the rest was used to feed calves and pigs. Enough cream was saved to make butter, and the excess was sold.

Today, milk is separated in industrial dairies. Sufficient cream is returned to the skimmed milk before sale.