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 ?
wmv) to allow the bigger pieces of butter fat to coagulate into single larger pieces, which enhances separation of butter from the milk residue (Fig 4.
The rule based upon the butter fat produced per week is the best, as it applies to any breed.
Skim the butter fat from the top and strain the clear yellow liquid into a container.
These US moves were part of a move to shift the emphasis of dairy support for farm incomes away from the skim milk component of milk and towards butter fat.
The scientist, whose favourite ice cream is egg and bacon flavour, unveiled the formula of water, sugar, butter fat and liquid nitrogen before a seminar dedicated to ice cream.
It is globally established that product made without milk and butter fat is not termed as ice cream rather it is called as "Frozen Desert" or "Melorine".
It's not sherbet, which contains butter fat; there is no milk and no butter fat in sorbet.
The finer grind is more ideal as a feed supplement to increase butter fat and proteins in dairy production.
You can also get it from milk, cod liver oil, egg yolk, butter fat and mushrooms.
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.