TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

WORKING BUTTER [1 record]

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Record 1 2019-06-14

English

Subject field(s)
  • Cheese and Dairy Products
CONT

All of the free fat then forms the continuous phases in which water droplets are distributed to form butter. Working of butter is accomplished by continuous rotation of the churn until the body of butter is closely knit to show a waxy character with no visible pockets of surface moisture. The working of butter is continued to standardize moisture until the fat content of butter is 80%.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Le malaxage s'effectue dans la baratte. Cette opération permet de regrouper les grains de beurre en masse homogène, d'éliminer le babeurre restant ainsi que l'eau excédentaire, d'assurer une meilleure conservation et d'améliorer la consistance du beurre.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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