actual differences between those butters?  Let's find out, with What People Also Ask

但這些奶油之間的實際區別是什麼呢？讓我們一起從“別人也搜了啥？”找出答案！

Hi I am Shao. Welcome to what people also ask.  For those who don't know Google has a very cool  

你好，我是Shao”。歡迎來到“別人也搜了啥”如果你不知道，Google有一個很酷的

feature called people also ask. When you ask  something on Google, it triggers an accordion  

叫做“別人也搜了啥？”。當您在Google上提問時，它會觸發一個區塊，

telling you what people also ask about that  query. One thing you might not know is that  

告訴您人們在Google上也問了什麼相關的問題。您可能不知道的一件事是

it can actually be infinitely expended because  whenever you click any question in that section,  

它實際上可以無限擴展，因為每當您單擊該部分中的任何問題時，

it generates more questions based on the  questions you just clicked. So here's my plan,  

它都會根據您剛剛單擊的問題生成更多問題。所以我的計畫如下：

I would like to pick one term or phrase every time  and try to read through as much as people also ask  

我想每次一個關鍵字或關鍵詞，盡可能讀過他的“別人搜了啥？”

as possible and try to understand..uh.. what is  about that entity and what people also ask about  

並瞭解該主體以及其人們問了什麼與其相關的問題。

that entity. People also ask is one of my favorite  features because some of those questions and  

“別人搜了啥？”是我最喜歡的功能之一，因為其中一些問題和

answers really turn your world upside down. It is  even more so when you are searching for something  

答案真的會讓你三觀盡毀。尤其是當你搜尋某樣你以為你已經

that you think you already know like you have no  idea what butter is, you really don't. So today's  

了解的東西時。例如，你根本不知道奶油是什麼，你真的不懂。所以今天的

keyword is butter, Alright so i have read through  about a hundred of PAAs aka people also ask, and  

關鍵詞是奶油。好的，我已經讀了大約一百個PAA（別人問了啥）

...I just realized a lot of them share a similar  theme and one reoccurring theme that I feel worth  

我發現這些問題中有許多問題圍繞在一個相似的主題，而一個經常出現的主題是我覺得值得討論的。

addressing is that there's a lot of people  asking about why butter from different regions  

很多人問為什麼不同地區的奶油看起來、吃起來不一樣

taste differently look differently and kind of  behave differently when you try to use them for  

當你用它來做烘焙用途時效果也不一樣呢？

baking. So, let's start with a very interesting  PAA asking why is Australian butter so yellow? I  

讓我們從一個非常有趣的PAA開始，問為什麼澳大利亞的奶油這麼黃？

have never been to Australia so I don't even know  that Australian butter is yellower but apparently,  

我從未去過澳大利亞，所以我也不知道澳大利亞黃油比較黃，但很顯然

that is a thing, that's why people are asking  about that on Google right? So let's dig into  

確有其事，這就是為什麼人們在Google上問這個問題對吧！因此，讓我們對其進行深究

it a little bit. The answer to this question  was extracted from an article titled Battle  

這個問題的答案摘自《雪梨先驅報》發表的題為“奶油之戰”

of The Butter published by the Sydney Morning  Herald which is a daily newspaper in Sydney,  

的文章，該報社是雪梨澳大利亞新南威爾士州

New South Wales, Australia. This article published  in December 13, 2010, and what is interesting is  

的一間日報 。這篇文章發表於2010年13日，有趣的是

that this article is actually not talking about  how good Australian butter is. It is actually  

，這篇文章實際上並不是在談論澳大利亞黃油有多好。實際上，這篇文章是在

talking about why European butter tastes better  back then. They also talked about how can they  

談論為什麼當時歐洲奶油比較好吃。他們還談到如何

improve their butter production process. However,  there is a paragraph here answered the question:  

改善澳洲奶油的生產過程。但這裡有一個段落很切實地回答了這個問題：

Why is the Australian butter so yellow? pretty  well. Here is a paragraph extracted by Google:  

為什麼澳大利亞的奶油這麼黃？。這是Google摘錄的段落：

Australian dairy cattle graze on grass with  high levels of beta-carotene, the compound  

澳大利亞奶牛食用的草富含一種叫β-胡蘿蔔素的化合物

that makes carrots orange and butter yellow, many  European cattle are housed in barns and fed dry  

該物質是胡蘿蔔的橙色和奶油的黃色的來源，許多歐洲牛被關在穀倉中飼餵β-胡蘿蔔素較少的乾糧

food contains less beta-carotene. Wow so what we  learned here is that based on what the cows eat  

哇，所以我們在這裡了解到的是，根據乳牛的飲食習慣

the color of the butter made from their  milk will differ. Who would thought of that!  

其牛奶製成的奶油的顏色會有所不同。誰會想到這種事呢！

and it also opened another can of worms that  why European claim they have better butter all  

這篇文章還開了另一個尷尬的話題：為什麼歐洲人一直聲稱它們的奶油比較好？

the time. I always think it's just European being  pretentious because... come on! Butter is butter!  

我一直認為這只是歐洲人在耍做作，因為...拜託！奶油就是奶油好嗎！

After I read through those PAAs and articles  now I understand it's not just European being  

但在我閱讀了這些PAA和文章之後，我了解到這並不是只是歐洲人在耍做作

pretentious. It is European being pretentious  because they actually have better butter.  

而是歐洲人耍做作因為他們的奶油真的比較優！

I think it's a good time to talk about another two  PAAs: Why is American butter so bad? and why does  

我認為現在是討論另外兩個PAA的好時機：為什麼美國奶油如此難吃？

French butter taste better? Answers of these  two questions were extracted from an article  

以及為什麼法國奶油比較好吃？這兩個問題的答案

titled The Real Difference between American Butter  and European Butter published by travelander.com  

摘自travelander.com發表的題為《美國奶油與歐洲奶油之間的真正差異》

an article titled Butter with A Pedigree. Ah, the  French published by the New York Times. The first  

的文章，以及紐約時發表的題為《高貴的奶油氏族，啊！法國奶油》。

article is very straightforward, it points out  that European butter usually have more butterfat  

第一篇文章非常簡單明了，它指出歐洲奶油通常含有更多的乳脂，

content and is fermented. European butter  is often fermented, given it a tangy,  

並且通常經過發酵。歐洲奶油油通常會經過發酵，使其具有濃郁的，

slightly sour taste. These butters are often  richer (more butterfat) making it ideal for  

且略帶酸的味道。這些奶油通常較濃郁（乳脂比較多），因此非常適合

baking things in melts quicker. The second article  written by Dorie Greenspan who is a culinary guru  

用在烘焙用途因為融化得比較快。 紐約時報烹飪大師多里·格林斯潘（Dorie Greenspan）寫的第二篇文章

of New York Times elaborate the difference between  US butter and French butter, especially the butter  

詳細闡述了美國奶油和法國奶油之間的區別，特別是

produced by Échiré factory in France. Here are  some excerpts from this article: By law, American  

法國艾許工廠生產的黃油 。以下是本文的摘錄：根據法律，美國

butter must contain at least 80 percent butterfat  while the minimum for French butter is 82 percent.  

奶油必須含有至少80％的乳脂，而法國奶油乳脂的最低含量為82％。

2 percentage points may sound measly but since  butterfat affects butter's flavor texture and  

2個百分點聽起來可能很無足輕重，但是由於乳脂會影響奶油的風味質地和

workability, every little bit counts. Most  industrially made American butters are not  

可加工性，因此每一丁點乳脂都的比例不同都有差。大多數工業生產的美國奶油均未經

cultured and are labeled "sweet cream". Since  every butter contains about one to two percent  

發酵，並標記為“甜奶油”。由於每種奶油都含有大約 1-2 ％的

milk solid this means that Beurre d'Echire... I'm  pretty much sure I did not pronounce it right...at  

乳固體，這意味著Beurre d'Echire奶油 ...我幾乎確定我的發音並不正確...

84 percent butter fat is only about 15 percent  water compared with about 19 percent in most  

含有84％的乳脂，而只有約15％的水，相較大多數美國奶油中佔水量為19％

American Butter. so we learned two things here:  The labels "sweet cream" doesn't mean it's sweet.  

我們在這裡學到了兩件事：標註“甜奶油”並不意味著它很甜。

As we know that sweet cream butter are not  sweet and I can't verbalize how surprising  

我們知道，甜奶油其實並不甜，而我我第一次大口咬甜奶油時

I was the first time I bite into sweet cream  butter and find out, oh damn! It is not sweet!  

發現馬的！根本不甜啊！當時的驚訝之情難以言表。

Sweet cream butter means not fermented. There's a  lot of misleading naming convention in dairy isn't  

“甜奶油”意味著沒發酵。乳製品中有很多誤導性的命名，不是嗎。

it. Like buttermilk, you think it's like a buttery  milk? No, it's very tangy, and it's literally the  

像酪漿（buttermilk)一樣，您認為它是奶油味的牛奶嗎？才不是，它喝起來超酸，而且他根本是

"un-butter" part that's separated from the  cream during the butter production process.  

奶油生產過程中與奶油分離的 “非奶油”部分。

It's an abomination. Sorry I digressed. Well  the second thing we learned here is that...  

真是噁心之物，不好意思我離題了。我們在這裡學到的第二件事是……

uh ...European butter, especially French butter,  actually has more butterfat. Of course it tastes  

呃，歐洲奶油，尤其是法國奶油，實際上含有更多的乳脂。所以當然比較好吃囉

better, and also it's fermented. I'm not quite  sure it actually enhances its flavor. After I read  

它同時也經過發酵。我不太確定發酵實際上會否增進它的美味就是了。

through this two articles, I went to Stop&Shop,  and for the first time I skipped the generic  

看完這兩篇文章後，我去了Stop＆Shop，這是我第一次略過雜牌的

Stop&Shop butter and I got an European butter,  I remember I got Finlandia. It's from Finland...  

Stop＆Shop奶油，並買了歐洲奶油，我記得我買了Finlandia。它來自芬蘭……

not French, but anyway... And as much as I don't  want to admit it, it did taste better. So before I  

不是法國奶油，但無論如何……，儘管我不想承認，歐洲奶油味道確實比較優。

become even more pretentious, let's move on. Well,  since we already talked about butter from US,  

在我變得更做作之前，讓我們繼續下一題吧。由於我們已經討論過美國，

Europe, and Pacific region, I think it's a  good time to talk about butter from Asia.  

歐洲和太平洋地區的奶油 ，所以我認為現在是談論亞洲的奶油的好時機。

I want to talk about a butter brand that I have  never heard of before I started the "PAA Trip"  

我想談談一個在我開始“ PAA大探索”之前從未聽說過的奶油品牌

-Amul butter. Let's start from the first PAA about  Amul butter, Is Amul a butter? It sounds like a  

-Amul奶油。讓我們從關於Amul奶油的第一個PAA開始，Amul是奶油嗎？

very weird person at the first glance because  if something is butter how can you not know it's  

乍聽起來這是一個奇怪的問題，因為如果某物是奶油，您怎麼可能不知道那是

butter? If something's not butter how can you not  know it's not butter? But apparently there is more  

奶油？如果某物不是奶油，您怎麼不知道那不是奶油？但是顯然

to it than meet the eye so let's dig into that.  So the answer to this question was extracted from  

事情並不單純，所以讓我們一起深研一下。這個問題的答案是從

amazon's product page selling Amul butter which  is very interesting cuz usually Google extract  

亞馬遜出售Amul黃油的產品頁面中節錄

PAAs from an informational article, this is the  first time I found it extracting an answer from  

這非常有趣，因為通常Google會從知識型文章中提取

a product page.Here is the product description:  Amul is synonymous with butter in India, several  

PAA ，這是我第一次發現它從產品頁面中提取答案。

generations of Indian customers have grown up with  the taste of Amul butter for six decades, utterly,  

：Amul在印度是奶油的代名詞，幾十年來，印度幾代人都在Amul奶油的美味中長大

bitterly, delicious taste of Amul butter is a  must on the breakfast table of almost every Indian  

Amul奶油是幾乎每個印度家庭的早餐餐桌上的必需品

household. So Amul is butter, without a doubt,  and it's very famous in India. But why people  

因此，毫無疑問，Amul是奶油，而且在印度非常有名。但是為什麼人們

even ask that question? Is that actually tastes  that different from the butter some people were  

會問這個問題呢？它的味道真的和某些人所習慣的奶油如此不同嗎？

used to? The next PAA will answer this question.  So here's the next PAA: Why Amul butter is salty?  

下一個PAA將回答此問題。所以這是下一個PAA：為什麼Amul黃油很鹹？

The answer to this question was extracted from a  very interesting article titled How Amul become  

這個問題的答案摘自一篇非常有趣的文章，標題為《Amul是如何變得

utterly, bitterly, delicious, and salty. This  article published in 2007 by The Economic Times,  

超級超奶油超美味，和超鹹》。本文由經濟時報於2007年發表，經濟時報

which is an Indian newspaper headquartered  in Mumbai, India. According to this very  

是一家總部位於印度孟買的印度報紙。根據這篇非常

interesting article, people in India historically  have problems storing the butter in a hot climate.  

有趣的文章，歷史上印度的人們在炎熱的氣候中保存奶油是相當困難的。

As a result, they usually would heat the butter  to boil away the water and precipitate the solid,  

所以，他們通常會加熱奶油以蒸發水分並使固體沉澱，

making it a kind of purified border called  ghee, but then Britishs arrived and the army  

使其成為一種純化奶油，又稱為酥油，但後來英國人來了，英軍

felt that its battalion needed butter and set up  Military Dairy Farm across India. By 1930, the  

覺得到其軍人需要奶油所以在印度各地建立了軍事酪農場。到1930年， 一家名為Polson's

company called Polson's had dominated the butter  business. However, Polson's monopoly provoked a  

的公司主導了奶油市場。但是，Polson的壟斷激怒了

local farmer leader Tribhuvandas K. Patel, I'm  sorry if I pronounced it wrong, to organize the  

當地農民領袖特里布萬達·帕特爾（Tribhuvandas K. Patel），很抱歉，如果我發音錯了，組織了一個合作企業

cooperatives to compete with it, which would  later become Amul. According to this article,  

與之抗衡，後來便成為Amul。根據這篇文章，

unlike Polson's whose butter was usually made by  stale cream, then processed to remove its odours,  

不同於Polson的奶油通常是由過期鮮奶油製成，然後加工去除異味，

Amul only made their butter with fresh cream.  Milk to cream, to butter, all on the same day.  

Amul只用新鮮的鮮奶油製作奶油。從牛奶，到鮮奶油，再到奶油的工序都在同一天完成。

However, people in India have become too  used to the heavily salted and fermented  

但是，印度人已經習慣了Polson生產的 高鹽高發酵過的奶油

butter that Polson's produced, so they found  Amul's butter tastes flat and flavorless.  

因此他們發現Amul的奶油口感平淡無味。

So amul had to come up with a solution and find  it in a chemical additives called diacetyl that  

因此，Amul必須想出解決方案，找到一種稱為二乙酰的化學添加劑

give it a required butter taste. They also had  to increase salt and add coloring to give their  

賦予其所需的奶油味。他們還必須增加鹽分並添加色素，以使

white buffalo milk butter the yellowish color  of cow's milk that people were used to. I used  

其白水牛奶油變成人們習慣的淡黃色奶牛奶油。

to wonder where can I get Amul butter. I tried to  order it on Amazon but it never delivered. Then I  

我曾經納悶哪裡可以買到Amul奶油。我試圖在亞馬遜上訂購它，但他們從沒交貨

realized it's always there in the Indian grocery  store around my place, and it is actually made  

結果我發現它一直都在我家附近的印度雜貨店裡，它真的是用水牛牛奶

from buffalo milk which is very interesting, and  it actually tastes very different. I can't tell  

製成的，非常有趣，而且味道也很不一樣。我不知道怎麼形容

what's the difference, just very different... To  be honest, I like Amul's ghee better. It's really  

，就是非常不同...老實說，我更喜歡Amul的酥油。

good. Oh did I just mention ghee? I think it's the  best time to talk about another PAA: Is butter and  

它的酥油真的很好吃。我剛才提到酥油了嗎？我認為現在是討論另一個PAA的最佳時機：

ghee the same? As I mentioned they are not but  what exactly ghee is? The answer to this question  

奶油和酥油是一樣的嗎？正如我提到的，它們並不同，但酥油到底是什麼？這個問題的答案

was extracted from a very interesting article  titled The Difference between Butter and Ghee.  

摘自一篇非常有趣的文章，標題為《奶油與酥油的區別》。

published by The Tasting Table, which is a digital  media company focused on food and drink based in  

由The Tasting Table出版，該公司是一家數位媒體公司，總部

New York. Here is some excerpts from this article:  ghee is butter minus the milk solid and water.  

位於紐約， 致力於食品和飲料的出版內容。這是這篇文章的摘錄：酥油是奶油減去乳固體和水。

During the cooking process milk proteins and water  are removed resulting in a butter-like spread made  

在蒸煮過程中，牛奶蛋白和水被去除，形成 乎由 100％的純

of almost 100 percent pure butterfat. So is ghee  the same as clarified butter, you ask. All ghee is  

乳脂製成的奶油狀塗抹物。酥油和無水奶油一樣嗎？所有酥油均被

considered clarified butter but not all clarified  butter is considered ghee, since ghee simmers  

視為無水奶油，但並非所有無水奶油均被視為酥油，因為酥油慢燉了

longer and as a result turns the milk solid brown.  O h that explains why ghee tastes so good because  

更長的時間，結果使乳固體變成褐色。哦，這解釋了為什麼酥油味道如此之好，因為

it's like a condensed version of butter, of course  it tastes good! Well let's recap. Today we learned  

它就是濃縮奶油呀！當然味道好！好，讓我們回顧一下。今天，我們了解到

that European butter American butter, pacific  butter, and Indian butter are actually different,  

歐洲奶油美國奶油，太平洋奶油和印度油實際上有所不同，

and butter and ghee are also different, and the  chemical compound that give butter its yellowish  

奶油和酥油也有所不同，使黃油呈淡黃色的化合物 稱為β-胡蘿蔔素，而使

color is called beta-carotene, and the chemical  compound that gives the butter its butter taste  

奶油擁有奶油味的化合物

is called diacetyl. There's another thing  I want to talk about, during my PAA trip  

叫做二乙酰。我還想談談另一件事，在我的PAA探索之旅中，

I realized that there is a lot of articles talking  about.. um.. different butter from different  

我發現到有很多文章在談論..嗯..不同地區的

regions. One pattern that I realized is that  almost all these articles implicitly or explicitly  

不同奶油 。我發現到幾乎所有這些文章都隱含或

insinuate that European butter is somewhat better.  It's not just publishers from the United States,  

明示了歐洲奶油比較好。不僅僅是美國

the publisher from Australia and publishers from  India also insinuate that European butter is  

的出版商，澳大利亞的出版商和印度的出版商也暗示歐洲奶油

somewhat better. (Does) that make european butter  objectively tastier or it's just that European  

要好一些。 所以歐洲奶油在客觀上就真的比較美味？或者只是歐洲

culture is historically more dominant so we are  more prompt to think that their things are just  

文化在歷史上比較強勢，所以我們容易下意識認為他們的東西

somewhat better. So here's my question:Can we say  certain food is objectively tastier than other?  

比較好？所以我的問題是：我們可以說某些食物在客觀上比其他食物更美味嗎？

Or when it comes to tastiness, it's just a matter  of preference? Let me know your thoughts, and see  

或者說到美味，這只是喜好問題？讓我知道您的想法， 掰拉

you later. Hi i just want to let you know it's  a good time to hit the subscribe button! I know  

。嗨，我只是想讓您知道，現在是點擊訂閱小鈴鐺的好時機！我知道

you're questioning why you should do that, but  you know you can't always questioning everything  

你在質疑為什麼要訂閱，但是你知道的你不能總是對所有問題都提出質疑

right! If you are gonna question this right now  what are you gonna question next? Your life?  

！如果您現在要質疑這個，接下來您要質疑什麼？你的生命？

Santa Claus? Climate Change? You know sometimes  you just need to have faith, so just do it ,bye!

聖誕老人？氣候變遷？有時候你就是要有信心，所以放手訂閱吧！再見！