Terms & Definitions: T To Z
Butter terms beginning with T to Z, including truffle butter, USDA butter grades, unsalted butter and whipped butter. If you’d like to suggest other terms, use the Contact Us link on this page. This is Page 7 of a seven-page glossary. Click on the black links below to visit other pages. Enjoy a wealth of food knowledge in our 60 different food glossaries.
TABLE CREAM or COFFEE CREAM
Light cream, containing 18% to 30% butterfat.
An antioxidant used to decrease the oxidative rancidity of fat or oil. A natural antioxidant, it improves oxidative stability.
Sweet butter mixed with black or white truffle peelings. The truffles provide rich truffle flavor and aroma, and the butter can be used with eggs, pasta, vegetables, rice, or simply enjoyed on bread. Read our review of D’Artagnan truffle butter.
USDA STANDARDS FOR GRADES OF BUTTER
The U.S. Department of Agriculture (USDA) grades butter quality based on flavor characteristics and rates it according to body, color and salt. A final grade is assigned based on the combination of all four attributes. Grades include AA, A and B. All butter sold in the United States must contain at least 80 percent milkfat.
U.S. GRADE AA
Most commonly found at retail, Grade AA butter is the finest (93 score), made from sweet cream and has a smooth, creamy texture. It is easy to spread and has a light, fresh flavor. It can be lightly salted.
U.S. GRADE A
Grade A butter is the second best grade (92 score), and is often found at retail. Like Grade A butter, it is made from fresh cream, but has a slightly stronger flavor. It has a fairly smooth texture.
U.S. GRADE B
Grade B butter (90 score) can be used by consumers for table use, but is generally sold in bulk. It is usually made from sour cream and is more coarse in texture.
This is butter that contains no salt and is sometimes erroneously called sweet butter (see sweet cream butter). It is generally preferred for cooking and baking since it enables the salt level to be adjusted according to the preference of the cook. However, unsalted butter is more fragile: salt is a preservative, and salted butter is less perishable.
Butter contains about 3,000 IU of vitamin A per 100 grams, or 153 IU per serving (1 pat/ 5 grams).
A specialty product made from the whey drained from cheese curds. It is strong and salty with a cheesy flavor.
Butter which has had air or other acceptable gases (e.g., nitrogen) whipped into it, resulting in a product with greater volume, reduced density and improved spreadability at colder temperatures. Whipped butter typically is packed in tubs or cups. Whipping improves the spreadability of butter, but it should not be substituted for regular butter in baking.
A term for light white or blond sauces. In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn’t browned). This basic French sauce is called béchamel. See butter sauce.
Regular milk. Whole milk has close to 4% milkfat (butterfat).
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Some content courtesy of Cornell University School of Agriculture, Wisconsin Milk Marketing Board, U.S. Department of Agriculture.