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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.


(Agriculture) the fatty substance of milk from which butter is made, consisting of a mixture of glycerides, mainly butyrin, olein, and palmitin


(ˈbʌt ərˌfæt)

the fatty portion of milk, from which butter is made, consisting of a mixture of glycerides.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.butterfat - the fatty substance of milk from which butter is made
animal fat - any fat obtained from animals; "animal fat is high in saturated fatty acids"
References in periodicals archive ?
Developing a handheld technology that rapidly measures milkfat and protein to indicate milk quality.
3 Salted Caramel [check] Siggl's 0% Milkfat Orange & Ginger 53 Siggl's Icelandic Style Cream Skyr 4.
FOOD SERVING PROTEIN SOURCE SIZE (G) Chicken breast 3 oz 25 Top sirloin 3 oz 25 Salmon 3 oz 22 Tuna, canned, light 3 oz 22 Cottage cheese, 1% milkfat 1/2 cup 14 Yogurt, Greek, plain 5.
2006) identified OLR1 as a functional and positional candidate gene for milk-fat percentage and milkfat yield, and showed association of a SNP in the 3C/-UTR of OLR1 (OLR1g.
The kosher-certified 2 percent milkfat grade A yogurt is described as naturally flavored and retails in a recyclable 21.
By using vegetable oil instead of milkfat, he created a cheap, butter-like substance that proved surprisingly popular with French eaters.
In November 2008, the global dairy industry held a meeting in Mexico City where they decided that one of their main priorities was to "neutralize the negative impact of milkfat by regulators and medical professionals.
Sources: Greek yogurt with almonds or walnuts and fresh fruit; whole grain rice crackers with nut butter; quinoa with vegetables and cheese; salmon with brown rice and veggies; 1 percent milkfat chocolate milk or dark chocolate coconut milk, which naturally contain carbs, protein and fat, plus minerals.
CDI) has diversified its butterfat offerings with the addition of anhydrous milkfat (AMF) for export.
Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milkfat fraction sunflower oil.