Butter

n. solid fat substance derived from milk

v. spread with butter, spread butter on

Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but it can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. When refrigerated, butter remains a solid, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 kg/m3 . Butter generally has a pale yellow color, but varies from deep yellow to nearly white. The color of the butter depends on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene.
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Noun
1. an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
(hypernym) dairy product
(hyponym) clarified butter, drawn butter
2. a fighter who strikes the opponent with his head
(hypernym) combatant, battler, belligerent, fighter, scrapper
(derivation) butt, bunt
Verb
1. spread butter on; "butter bread"
(hypernym) cover

n. butter, solid fat substance derived from milk

v. stumble, trip