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| 1) Butter is a diary product used as a spread and a condiment as well as in a variety of cooking applications.
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| 2) Butter is commonly made from the milk of mammals by rendering.
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| 3) The color of the butter may be determined either by the animal's feed or by the food colorings used in the commercial manufacturing process.
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| 4) The term “butter” usually refers to dairy products.
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| 5) One of the first methods of making butter was fermentation.
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| 6) The method of making butter by incorporating bacterial cultures and lactic acid is considered more efficient.
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| 7) Raw cream butter is made from fresh or cultured pasteurized cream.
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| 8) Europeans prefer cultured butter.
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VI. Complete the sentences (e.g. 1c….)
| 1) Butter is a dairy product,
| a) in the United States and the United Kingdom
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| 2) Butter is used
| b) butter remains a solid.
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| 3) The most common form of butter
| c) made by churning turnover cream or milk.
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| 4) Rendering butter produces
| d) a spreadable consistency at room temperature.
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| 5) When refrigerated,
| e) the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.
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| 6) It softens to
| f) is known as cultured butter.
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| 7) The color of the butter depends on
| g) as a spread and a condiment as well as in cooking applications such as baking, sauce making, and frying.
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| 8) Butter made from a fermented cream
| h) is made from cows' milk.
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| 9) Butter made from pasteurized fresh cream is called.
| i) raw cream butter.
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| 10) Butter made from fresh or cultured unpasteurized cream is called
| j) in Europe.
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| 11) Cultured butter is preferred
| k) clarified butter or ghee.
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| 12) Sweet cream butter dominates
| l) sweet cream butter.
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