Heat the butter and oil in a large pan.

Beat the butter and sugar; then blend in the egg.

把黄油和糖打好，然后调入鸡蛋。

Heat the butter until it browns.

把黄油加热，使之呈棕色。

Rationing has made it easier to find some products like eggs, butter and meat

定量配给使得购买鸡蛋、黄油和肉类等产品更加便捷。

Just add water, milk and butter

只要加水、牛奶和黄油就行了。

She buttered four thick slices of bread.

她用黄油涂了四片厚面包。

Butter can be substituted with margarine in this recipe.

做这道菜可以用人造黄油代替黄油。

Beat the butter and sugar until soft and fluffy.

搅打奶油和糖直到松软为止。

Use a low-fat spread instead of butter.

不要抹黄油，抹点低脂肪的东西吧。

Despite being in exile, Mr. Thaksin is able to rally strong support-recently more than 20000 Red Shirts demonstrated in Bangko.

他信尽管在流亡中，还是能得到强大的支持，最近有两万多红衫党成员在曼谷示威。

Influence of HLB and adding amount of emulsifiers to characteristics of fat globule solutions was researched.

研究了乳化剂的HLB值和添加量对乳脂肪球溶液特性的影响。

Molecules with HLB value 9 could adsorb onto fat globules surface more effectively and enhanced with the increase of adding amount.

HLB为9时乳化剂分子能够更有效的吸附到乳脂肪球表面，并且随着添加量的增加这种作用逐渐增强。

The objectives of this thesis were to evaluate the effect of LPS on milk protein and milk fat synthesis in dairy cows using ex vivo tests and vitro tests.

本研究旨在通过体外和半体内试验研究LPS对泌乳奶牛乳蛋白和乳脂肪的影响及其机理。

Contains more than 36% butterfat.

乳脂肪含量不低于36%。

Study on the Structure and Speciality of Fatty Acids of Yak Milk

牦牛乳脂肪酸结构与功能特性分析

The content of fat was between 5.36% and 4.15% and the average was 4.62%, which was higher than the constant milk.

乳脂肪含量最高为5.36%，最低为4.15%，平均4.62%，较常乳稍高。

Effects of Forage to Concentrate Ratio on Digestion Metabolism and Milk Fatty Acid Composition in Dairy Cows

日粮精粗比对奶牛消化代谢及乳脂肪酸成分影响的研究

As a membrane-associated protein, XOR plays structural role in the wrapping and secretion of fat globelet, and has antimicrobial function.

XOR作为乳脂肪球膜的膜结合蛋白，在脂肪滴的包裹和分泌中起到重要的结构作用，并且在肠道能够起到一定的抗菌作用。

The distribution of the fatty acids in milk fat varies considerably with the seasons, mainly as a function of changes in diet.

乳脂肪中脂肪酸的分布随季节变化有所不同，主要与膳食变化有关。

However, the sedimentation of milk protein and floating of milk fat at low pH is a key factor on production and research of acidified milk drinks.

牛乳蛋白在酸性条件下的变性沉淀和乳脂肪上浮一直是影响酸性乳饮料生产及开发的关键性问题。

Composition and physiological characteristics of milk fat globule membrane

乳脂肪球膜（MFGM）的组成及生理特性