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 ?
Effect of selected factors on the functional component content of milk fat in dairy cows.
1999) found that when cows received ethanol at a daily dose of 600 g in well-fermented grass silage, milk yields decreased slightly, milk fat and protein increased but lactose decreased.
Fatty acid composition of milk fat was altered with fish oil and canola oil supplementation in diets of lactating Holsteins (Table 4).
Missing from the ingredient list are milk fats, which must be more than 10 percent by weight for the product to qualify as ice cream.
Evershed's group tested 50 fragments from 34 sieves for milk fat residue.
The Enzymotec Infant Nutrition division develops lipid compositions that mimic human milk fat to facilitate healthy infant development.
Scientists believe milk fat upsets the gut ecosystem, causing an influx of potentially harmful bacteria.
Laboratory tests have confirmed that the dairy product is unfit for consumption due to the advanced stages of milk fat oxidation, according to BABH's statement.
The USA's AOAC International and several national food authorities, such as those in Germany and Switzerland, have laid down detailed quality related criteria for chocolate regarding the content of cocoa solids, milk solids and milk fat.
Birth weight, 3, 6, 9, 12, 18-day weight, dynamic of growth months in three groups of survey and also in four groups and in the F1 and F2 hybrid produced milk fat and control group (Control) as lactation I, II, III were studied.
The topics include blends of milk fat and sunflower oil as trans fat replacers, probiotics in maternal and early infant nutrition, lactoferrin as an added-value whey component and a healthy additive in nutraceutical drinks, and beneficial effects of human milk and prebiotic-like fermented infant formulas on the intestinal microflora and immune system.