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 ?
Incorporating feed such as Butterfat Extra Flakes into a buffer ration can typically result in a rise of butterfat of up to 0.
The cows are noted for longevity, sturdy hardiness, and milk with high butterfat and protein content.
Wheat spawn grain interacted with the various oils to induce mean stipe diameters in the order of cotton or coconut, groundnut, butterfat, palm or palm kernel oil.
The PAL-1 digital refractometer gives a clear indication of the butterfat content in a quick, simple, unambiguous way.
For example, specialty European-style butters contain at least two percent more butterfat than ordinary butters, which makes a huge difference in both cooking and baking.
Conjugated linoleic acid in butterfat is a powerful protection against cancer.
Fudge Fatale chocolate products are made by a special process with purified water, low butterfat content, and higher sugar content to extend the shelf life.
Pierre's French Ice Cream Company, Cleveland, Ohio, specializes in frozen custard, which has a higher level of butterfat than even premium ice creams and adds a touch of pasteurized egg yolk to impart a rich flavor.
An example of ultrafiltration is in milk processing when an ultrafilter is used to remove particles of butterfat and protein chunks before pasteurization.
Pelzer: In brief, both cheese and butter sales have climbed steadily over the past several years, as consumers have returned to enjoying products richer in butterfat.
All are made without the dairy derivatives lactose, butterfat, milk, whey and casein.
They fed other rats a diet augmented with the same amount of butterfat but containing the usual proportion of CLA.