butterfat


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but·ter·fat

 (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.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

butterfat

(ˈbʌtəˌfæt)
n
(Agriculture) the fatty substance of milk from which butter is made, consisting of a mixture of glycerides, mainly butyrin, olein, and palmitin
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

but•ter•fat

(ˈbʌt ərˌfæt)

n.
the fatty portion of milk, from which butter is made, consisting of a mixture of glycerides.
[1885–90]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
butter must be at least 80% butterfat. (That leaves about 18% as water and 1 to 2% milk solids).
I'm sure the cows are not only producing lots more milk, but butterfat at four per cent which is the optimum level for feed efficiency and healthy cows.
Butter is made up of butterfat, water and proteins whereas Industrial margarine consist of refined vegetable oil, sometimes animal fat.
3 To make the butter, tip the cream into a bowl and beat with an electric hand whisk for 5 mins until it collapses and splits into butterfat and buttermilk.
This is because of the milk's high butterfat and protein content - the Holthams' flock produces milk at an average of 5.31% protein and 6% butterfat.
"If you look at ice cream made with more sugar and less butterfat," as with US brands such as Dairy Queen or Ben & Jerry's, "you are tasting the sugar first, then you taste the water, and the cream taste is only slightly at the end."
Meaning it only has 3.5 percent butterfat, as dictated by Italian law (whereas American ice cream must contain at least 10 percent butterfat), although it may also have more sugar.
My display also included butterfat testing equipment, DHIA record books, two tabletop milk separators (both Montgomery Ward), five milk cans, each stamped by different creameries, and miscellaneous dairy items.
"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.
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.