- A coherent mass of milk fat, obtained by churning or shaking cream until the separate fat globules run together, leaving a liquid residue, buttermilk.
- A soft solid having more or less the consistency of butter.
[L. butyrum, G. boutyros, prob. fr. bous, cow, + tyros, cheese]
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© Copyright 2018 Wolters Kluwer. All Rights Reserved. Review date: Sep 19, 2016.