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 ?
Timing: If milkfat hydrolysis occurs after pasteurization and homogenization, the potential exists to negatively affect frothing.
The blend makes up only a small percentage of the finished product, but its addition helps formula makers come closer to matching the profile of mothers' milkfat.
Best Yogurt Winner: Smari Organic Icelandic Yogurt Pure Whole Milk Finalist: Siggi's Icelandic Style Skyr 0% Milkfat Peach Finalist: Stonyfield Organic Oh My Yog
American-type cheeses, butter, whole milk powder and anhydrous milkfat.
Effect of polymorphisms in the fasn, olr1, ppargc1a, prl and stat5a genes on bovine milkfat composition.
However, from a public health point of view it's useless, because the milkfat that's removed isn't thrown away.
Yet another concern regarding dairy products involves lactose, protein and milkfat.
The 16% milkfat superpremium product also contains egg yolks.
Since then demand for milkfat products has generally been stable to slightly increasing.
The mixture is simply milkfat and other dairy ingredients encapsulated in all-purpose flour.
5% milkfat for those countries serving the world market via exports or supplying from various countries via imports.