butterfat

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butterfat

(bŭt′ər-făt′)
n.
The natural fat of milk from which butter is made, consisting largely of the glycerides of oleic, stearic, and palmitic acids. Also called milk fat.

butterfat

globules in the milk of all species. It can be separated to make butter. The nutritional value and the price of milk are judged on, among other things, the butterfat content of the milk. A dramatic drop in the content in milk of butterfat may be caused by a too low fiber content of the diet.
References in periodicals archive ?
Second: Another class of substances supplies heat to keep the body warm, fat to be stored in the tissues as body fat or put into milk as butter fat, and, energy to keep up the function of the body.
The results of numerous experiments carried on by various investigators show that as far as the practical feeder is concerned, the proportion of butter fat in cow's milk cannot be changed appreciably by the kind of feed given.
Less air and more butter fat means denser, richer, thicker ice cream.
And cheap eggs contain vegetable and butter fats instead of cocoa butter.
Our focus on cost-plus pricing for most of our dairy-related product lines helped to mitigate the impact of tremendously high butter fat markets over the past six months.
Hellmuth suspects that butter fats, in combination with the great pressures exerted by the stomach muscles, loosen the bonds between polystyrene molecules and gradually reorient them into a glass.
It has been reported that the demand for margarine is steadily increasing in USA and some other European countries the demand has surpassed the sales of butter fats.