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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 ?
The wholesale delivery figures have been adjusted for butterfat content.
It's common to see seasonal variations in milk composition," said Andrew Howie, technical manager for Trident Feeds, "but managing butterfat levels at turnout can be an onerous task.
CDI) has diversified its butterfat offerings with the addition of anhydrous milkfat (AMF) for export.
The milking herd, now mostly home-bred, comprises 70 Ayrshires and 110 black and whites, with the former returning an average lactation yield of 8,240 kgs and the remainder around 8,620 kgs each, with virtually the same butterfat at 4.
By entering milk data from the past 12 months, including monthly volumes, protein, butterfat and cell counts, producers will get an estimated monthly milk cheque and projected annual revenue.
Clarified butter is the translucent, golden butterfat left over after the milk solids and water are removed.
FOR CENTURIES, cooks across Europe, Asia, and the Middle East have heated butterfat to remove the milk solids and water, making ghee, or clarified butter.
They then prescribe what they claim are great tasting, high calorie meals, including a double bypass burger, flatliner fries, full sugar coke, butterfat shake and no-filter cigarettes, to the willing punters.
Bypass burgers are served with "Flatliner Fries" cooked in lard washed down with butterfat milkshakes.
A form of ice cream which Italians have enjoyed for centuries, gelato contains some of the same ingredients as regular ice cream but contains 4 to 8 percent butterfat compared to regular ice cream, which is 14 percent butterfat.
The ice creams offer a superpremium quality 18 to 22 percent butterfat content and the liqueur-based flavors feature about a five percent alcohol content.
Milk is yellow in color and very rich in butterfat.