Installer Steam
Logg inn
|
språk
简体中文 (forenklet kinesisk)
繁體中文 (tradisjonell kinesisk)
日本語 (japansk)
한국어 (koreansk)
ไทย (thai)
Български (bulgarsk)
Čeština (tsjekkisk)
Dansk (dansk)
Deutsch (tysk)
English (engelsk)
Español – España (spansk – Spania)
Español – Latinoamérica (spansk – Latin-Amerika)
Ελληνικά (gresk)
Français (fransk)
Italiano (italiensk)
Bahasa Indonesia (indonesisk)
Magyar (ungarsk)
Nederlands (nederlandsk)
Polski (polsk)
Português (portugisisk – Portugal)
Português – Brasil (portugisisk – Brasil)
Română (rumensk)
Русский (russisk)
Suomi (finsk)
Svenska (svensk)
Türkçe (tyrkisk)
Tiếng Việt (vietnamesisk)
Українська (ukrainsk)
Rapporter et problem med oversettelse
░░█░░░░░░░░░░░░█
░█░░░░░░░░░░░░░░█
█▀▀██▐███▀▀██▐████
█░░█▌████░░█▌█████
█░░░▀▀▀▀░░░░▀▀▀▀░█
█░░░░░░▄▄▄▄▄▄░░░░█
█░░░░░█░░░░░░█░░░█
░█░░░█░░░░░░░░█░█
░░█░░░░░░░░░░░░█
░░░▀▀▄▄▄▄▄▄▄▄▀▀
It's BAD to like anime!
Post this on the wall of a HUGE ♥♥♥♥ING WEEABOO and tell them how DISGUSTING they are
__________________________( ͡° ͜ʖ ͡°)#____
__________________________######____
____________________________####______
______________________________##________
_____________________________######_____
____________________________#######_____
____####__________________#########___
___#( ͡° ͜ʖ ͡°)#_______________###_######___
#########_______________###__######__
_#######_______________###___######___
_______#################____######__
_______#################+rep#####__
________################____#####____
_________##___________##_____####______
_________##___________##_____#########___
_______###__________###______#########
░░░░░░░░░░░░█░░█
░░░░░░░░░░░░█░░█
░░░░░░░░░░░█░░░█
░░░░░░░░░░█░░░░█
████████▄▄█░░░░░███████████▄
▓▓▓▓▓▓▓█░░░░░░░░░░░░░░░░░░░█
▓▓▓▓▓▓▓█░░█░░░█▀█░█▀▀░█▀█░░░█
▓▓▓▓▓▓▓█▀▀█▀▀░█▀▄░█▀░░█▀▀░░░█
▓▓▓▓▓▓▓█░░█░░░▀░▀░▀▀▀░▀░░░░█
▓▓▓▓▓▓▓█░░░░░░░░░░░░░░░░░░█
▓▓▓▓▓▓▓█████░░░░░░░░░░░░░█
███████▀░░░░▀▀██████████▀
Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F).