butterfat

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butterfat

[′bəd·ər‚fat]
(food engineering)
A mixture of glycerides derived from fatty acids; the natural fat of milk and butter.
References in periodicals archive ?
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.
You can also get it from milk, cod liver oil, egg yolk, butter fat and mushrooms.
5% butter fat displaces some water and milk solids, resulting in a purer, richer butter flavor and higher smoke point when cooking.
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.
However, as Brendan Doyle, marketing director of The Kerrygold Company, explains: "To be classified as butter, a product must contain a minimum of 80% butter fat.
Shell: Sugar, cocoa mass, cocoa butter, emulsifier (soya lecithin), butter fat.
More specifically, they include reduced calorie fat composition, reduced calorie lipid composition, reduced calorie fat substitutes, reduced calorie cocoa butter substitutes (chocolate), fat substitutes having high primary ester content, reduced calorie ice cream-type frozen desert and butter fat, reduced calorie fried snack with a cooling sensation, freezable low-calorie spoonable dressing, reduced calorie reconstituted milk and more.