Butter: A Rich History

capricious

acrid.

Now with better lipoprotein science at hand, researchers are gradually dismantling the simplistic (if not erroneous) assumption that saturated fat is categorically bad and rebuilding a much more nuanced and individualized understanding of what causes heart disease. In the process, butter is getting a long overdue pardon.

organoleptic benefits

vagaries

A ewe, for example, will give milk with twice the fat content of cow’s milk; goat’s milk has fat molecules that are smaller and more digestible, but it lacks carotene so goat butter is white; milk from a yak has less milk sugar (lactose) and more protein than cow’s milk; camel’s milk is similar to goat’s milk in composition, but it can have up to t

medicaments.”

(from the Latin butyrum for “butter”),

She’ll repeatedly bring up a wad of saliva-soaked grass, called a bolus, from her rumen back into her mouth.