BUTTER FATとは 意味・読み方・使い方
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意味・対訳 バター脂(し)、乳脂肪
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「BUTTER FAT」の部分一致の例文検索結果
該当件数 : 64件
FRACTIONATION OF BUTTER FAT例文帳に追加
バター脂の分別方法 - 特許庁
FAT COMPOSITION FOR BUTTER CREAM AND BUTTER CREAM例文帳に追加
バタークリーム用油脂組成物及びバタークリーム - 特許庁
OIL-AND-FAT COMPOSITION FOR BUTTER CREAM例文帳に追加
バタークリーム用油脂組成物 - 特許庁
the fat of butter and lard, called shortening発音を聞く 例文帳に追加
ショートニングというバターやラードの脂肪 - EDR日英対訳辞書
BUTTER FLAVOR OIL-IN-WATER EMULSIFIED OIL AND FAT COMPOSITION例文帳に追加
バター風味水中油型乳化油脂組成物 - 特許庁
WATER-IN-OIL EMULSIFIED OIL-AND-FAT COMPOSITION FOR BUTTER CREAM例文帳に追加
バタークリーム用油中水型乳化油脂組成物 - 特許庁
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Wiktionary英語版での「BUTTER FAT」の意味 |
butter-fat
出典:『Wiktionary』 (2017/02/07 10:58 UTC 版)
butterfat
発音
名詞
butterfat (countable かつ uncountable, 複数形 butterfats)
- The fatty components of milk and other dairy products.
- 1870 March 26, A. M. Ballot, “Practical Remarks on the Food of Infants, with an Account of the Use of Buttermilk in Rearing Infants”, in The Medical Times and Gazette. A Journal of Medical Science, Literature, Criticism, and News, volume I, number 1030, London: Printed by John Churchill and Sons, 11, New Burlington-Street; and sold by all booksellers, →OCLC, page 333, column 1, footnote (c):
- 1875, A[lphonse René le Mire de] Normandy; Henry M[inchin] Noad, “Butter”, in The Commercial Hand-book of Chemical Analysis; or Practical Instructions for the Determination of the Intrinsic or Commercial Value of Substances Used in Manufactures, in Trades, and in the Arts, new edition, London: Lockwood & Co., 7 Stationers'-Hall Court, Ludgate Hill, →OCLC, page 95:
- By submitting pure solid butter-fat to powerful pressure in a linen cloth at the temperature of 60°, a slightly yellow transparent oil will flow out, and a solid white fat will remain behind; the first is called oleine or butter-oil, and the second margarine; and of these two substances the pure fat of butter almost entirely consists, although, as may be supposed, their relative proportions are liable to great variations.
- 1913 June 20, J[oseph] R[ayburn] Keithley, “Methods of Determining the Ripeness of Cream”, in Farm Butter Making (United States Department of Agriculture, Farmers' Bulletin; no. 541), Washington, D.C.: Government Printing Office, →OCLC, page 13:
- During the ripening the cream should be stirred thoroughly and frequently. This insures uniformity and prevents the butter fat separating from the milk constituents of the cream. It was mentioned previously that bacteria do not act upon the butter fat, but upon the other constituents. If the butter fat rises to the top of the cream, as it will if not stirred, the flavor and aroma will not be uniformly absorbed.
- 1947, The Indian Journal of Veterinary Science and Animal Husbandry, Calcutta: Central Publication Branch, Government of India, →OCLC, page 182:
- 1965, Louis F[erdinand] Herrmann; Elsie D[e Noyer] Anderson, “Within-producer Variability in Butterfat Test Results”, in Butterfat Sampling and Testing Problems: A Nine-market Study (Technical Bulletin; no. 1336), Washington, D.C.: United States Department of Agriculture, →OCLC, page 17, column 2:
- Much has been written in both technical and popular publications about factors which affect butterfat content of milk. It is well known that the breed and individuality of the cow, stage of lactation, and many other factors affect individual cows or all cows in a herd, so that the butterfat percentage changes from milking to milking.
別の表記
参照
- “butterfat”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.
「BUTTER FAT」の部分一致の例文検索結果
該当件数 : 64件
EMULSIFIED OIL AND FAT COMPOSITION FOR BUTTER CAKE AND BUTTER CAKE USING THE SAME例文帳に追加
バターケーキ用乳化油脂組成物および該乳化油脂組成物を用いたバターケーキ類 - 特許庁
The frozen dessert contains oil and fat, and butter milk.例文帳に追加
本発明の冷菓は、油脂と、バターミルクとを含有することを特徴とする。 - 特許庁
This oil-in-water emulsified fat comprises a water phase component produced when butter oil is produced from cream or butter.例文帳に追加
クリーム又はバターからバターオイルを製造する際に生じる水相成分を含有する水中油型乳化脂。 - 特許庁
ALTERNATIVE OIL AND FAT FOR COCOA BUTTER HAVING GOOD THERMOSTABILITY AND MELTABILITY IN MOUTH AND CHOCOLATE COMPOSITION CONTAINING THE SAME例文帳に追加
耐熱性及び口溶性の良いココアバター代替油脂及びそれを含有するチョコレート組成物 - 特許庁
To provide a water-in-oil emulsified oil-and-fat composition with which natural butter flavor can be obtained in bakery food even when using a small amount of butter or no butter.例文帳に追加
バター使用量が少なくても或いは全く用いなくてもベーカリー食品において自然なバター風味が得られる油中水型乳化油脂組成物を提供すること。 - 特許庁
To provide hard butter comprising a Borneo fractional fat usable as a substitute for cocoa butter, and excellent in snapping propeties, meltability in the mouth, and heat resistance when used for chocolate; and to provide a method for producing the hard butter.例文帳に追加
カカオバター代用脂として使用することができ、チョコレートに使用した場合に、スナップ性、口溶け、耐熱性が良好であるボルネオ脂分別脂及びその製造法を提供する。 - 特許庁
To provide a butter-cake dough for making butter-cakes having a high fat content and a moist texture with a less dry feeling, particularly, a butter-cake dough with high dough stability for making baumkuchen having excellent quality and a light texture.例文帳に追加
ぱさつきが抑制されしっとりした食感の油分含量の高いバターケーキ、とくに、生地安定性が高く、良好な品質の軽い食感のバームクーヘンを得ることができる、バターケーキ生地を提供すること。 - 特許庁
This layered food is such as to use an inserted oil-and-fat composition comprising an oil-and-fat composition having scorched butter flavor.例文帳に追加
焦がしバター風味を有する油脂組成物を含んでなる折り込み用油脂組成物を用いた層状食品。 - 特許庁
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