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Descriptor English: Butter
Descriptor Spanish: Mantequilla
Descriptor mantequilla
Scope note: La porción grasa de la leche, separada como sólido blando de color amarillento cuando se bate la leche o crema. Se procesa para cocinar y para su empleo en la mesa de comer. (Random House Unabridged Dictionary, 2d ed)
Descriptor Portuguese: Manteiga
Descriptor French: Beurre
Entry term(s): Butters
Tree number(s): D10.212.302.199
G07.203.300.350.100
G07.203.300.375.200
J02.500.350.100
J02.500.375.200
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D002079
Scope note: The fatty portion of milk, separated as a soft yellowish solid when milk or cream is churned. It is processed for cooking and table use. (Random House Unabridged Dictionary, 2d ed)
Annotation: a dairy product & dietary fat; MARGARINE is also available
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Registry Number: 8029-34-3
CAS Type 1 Name: Butter
DeCS ID: 2112
Unique ID: D002079
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1966/01/01
Date of Entry: 1999/01/01
Revision Date: 2014/10/14
Butter - Preferred
Concept UI M0003098
Scope note The fatty portion of milk, separated as a soft yellowish solid when milk or cream is churned. It is processed for cooking and table use. (Random House Unabridged Dictionary, 2d ed)
Preferred term Butter
Entry term(s) Butters



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