| Typicality: | 0.312 |
| Saliency: | 0.146 |
| from whey | 4 | other |
| carefully | 3 | manner |
| with a suggested usage rate | 3 | other |
| butter → be made by → extracting small amounts of cream | 4 |
| butter → be refined in → cream | 3 |
| negative | neutral | positive |
| 0.131 | 0.672 | 0.197 |
| Raw frequency | 7 |
| Normalized frequency | 0.146 |
| Modifier score | 0.500 |
| Perplexity | 83.801 |