Butter
Butter Glossary
C
Cream: Cream is a natural component of fresh, whole milk and is the ingredient required to make butter.
P
Pasteurize: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase their keeping qualities. Cream is pasteurized before it is made into butter.
W
Whey: The liquid component left in the making of cheese once the solids from the milk have been separated out to form curd.
