apa
Ing istilah prasaja, Amasi punika fermentasi bakterial susu kang asring legi utawa roso.
Butterfat punika triglyceride (lemak) asalé saka asam lemak kayata myristic, palmitic, lan asam oleic. asam kebak lemak: asam Palmitic: 31% asam Myristic: 12% asam stearic: 11%