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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. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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However, from a public health point of view it's useless, because the milkfat that's removed isn't thrown away. In the past six months, the Cooperatives Working Together (CWT) program has exported 300 million pounds of milk equivalent on a milkfat basis, says Jim Tillison, with the National Milk Producers Federation. The pumpkins taste like candy coating (no orange flavor) and are a mixture of sugar, palm kernel oil, nonfat milk, milk, partially hydrogenated palm oil, milkfat, coloring, soy lecithin and vanillin. |
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