butterfat

(redirected from Butter fat)
Also found in: Dictionary, Thesaurus, Encyclopedia.

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.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
References in periodicals archive ?
Ripening involves keeping the butter to allow native microorganisms to mediate reactions that yield the desirable aroma and color in the butter fat [4].
The rule based upon the butter fat produced per week is the best, as it applies to any breed.
Annette Low, spokeswoman for Ben & Jerry's, said: 'Ice cream is technically categorised based on the amount of air added during the freezing process and its butter fat content.
Summary: The butter fat fraction market report illustrates data for 2018 (estimated) to 2028 (the forecast year), in terms of sales revenue in US$.
In another attempt to incorporate unsaturated fatty acids in the table margarine, the blends of butter fat and corn oil were chemically interesterified, the interesterified blends showed better spread ability, interesterification significantly decreased the trisaturated glycerides, improved the omega-6 fatty acids in the interesterified blends (Ract and Gioielli, 2003).
You can also get it from milk, cod liver oil, egg yolk, butter fat and mushrooms.
Lee's, founded in 1979, is well known in the Baltimore area for its superpremium 17% butter fat ice cream available in some 100 flavors.
Shell: Sugar, cocoa mass, cocoa butter, emulsifier (soya lecithin), butter fat.
Higher quality usually is accompanied by an increase in the percentage of butter fat, which can reach as high as 18%.
These ice creams contain higher butter fat content, are higher in calories and more expensive, but obviously, consumers' "quest for the best" is influencing their ice cream purchases.