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I made fun of this with bias and didn't give you any constructive criticism, my bad.
make a witty reply to this or else >:(
Instead of making a witty reply i have decided to Explain what butter is.
Butter is a dairy product made by churning fresh or fermented cream or milk. In many parts of the world, butter is an everyday food. Butter is used as a spread, as a condiment and in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but butter can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
A firm solid when refrigerated, butter softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The color of butter is generally a pale yellow, but can vary from deep yellow to nearly white. The color of the butter depends on the animal's feed and is sometimes manipulated with food colorings, most commonly annatto or carotene.
The term "butter" is used in the names of products made from puréed nuts or peanuts, such as peanut butter, or from fruits, such as apple butter. Other fats solid at room temperature are also known as "butters"; examples include cocoa butter and shea butter. In general use, the term "butter", unqualified, almost always refers to the dairy product. The word butter, in the English language, derives (via Germanic languages) from the Latin butyrum, borrowed from the Greek boutyron. This may have been a construction meaning "cow-cheese" (bous "ox, cow" + tyros "cheese"), or the word may have been borrowed from another language, possibly Scythian. The root word persists in the butyric acid found in rancid butter and other rancid dairy products.
It's like clock crew TV collab but with more Map!
Main article: Churning (butter)
Unhomogenized milk and cream contain butterfat in the form of microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to come together and separate from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In finished butter, different proportions of these three forms result in different consistencies: butters with many crystals are harder than butters dominated by free fats.
Almost all commercially-made butter today starts with pasteurized cream, usually heated to a relatively high pasteurization temperature above 80 °C (180 °F). Before it is churned, the cream is cooled to about 5 °C (40 °F) and allowed to remain at that temperature for at least eight hours; under these conditions about half the butterfat in the cream crystallizes. The jagged crystals of fat inflict damage upon the fat globule membranes during churning, speeding the butter-making process.
Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.
Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat consists of many moderate-sized, saturated hydrocarbon chain fatty acids. It is a triglyceride, an ester derived from glycerol and three fatty acid groups. Butter becomes rancid when these chains break down into smaller components, like butyric acid and diacetyl.
Not bad at all!
That was really really good! It was cleverly done! and it was funny and diffrent.. I like it alot.. Thanks...
You are very much welcome.
Those were pretty good!
Very interesting style. You gave this entry a 5, raising its score from 2.1230 to 2.1363!
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