A soft yellowish or whitish emulsion of butterfat, water, environment, and sometimes salt, churned from milk or cream and refined to be used in cooking and also as a food.
any one of numerous substances just like butter, specifically:
a-spread created from fresh fruit, peanuts, or other foods: apple butter.
A vegetable fat having a nearly solid consistency at ordinary conditions.
A soft, fatty foodstuff created by churning the lotion of milk (generally cow's milk).
Any particular smooth compound.
some of various foodstuffs produced from other food stuffs or oils, similar in consistency to, eaten like or meant as an alternative for butter (preceded called the food always make it).
a person who butts; an individual who butts in
An oily, unctuous material acquired from ointment or milk by churning.
Any compound resembling butter in level of consistence, or any other characteristics, specifically, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; additionally, specific concrete fat natural oils continuing to be almost solid at ordinary conditions, as butter of cacao, veggie butter, shea butter.
One who, or that which, butts.
The fatty portion of milk.
In old biochemistry, a phrase put on specific anhydrous metallic chlorids of buttery consistence and fusibility.
One who or whatever butts; an animal that butts.
A machine for sawing off the finishes of boards, to square them and remove defective components.
An obsolete type of bittern. Compare butterbump.
person who has cost of a butt or fire-bucket. See butt, n., 1.
an edible emulsion of fat globules made by churning milk or ointment; for cooking and table use