A definite bacillus to which the peculiarly fine flavour of certain butters is due, is said to be largely employed in pure cultures in American dairies, and in Denmark certain butters are said to keep fresh much longer owing to the use of pure cultures and the treatment employed to suppress the forms which cause rancidity.
The production of edible fats (margarine, lard compounds, and vegetable butters) has taken root in this country, and bids fair to extend largely.
Wright, Fixed Oils, Fats, Butters and Waxes (London, 2nd ed.
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