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 ?
He explained that increasing fibre might not lead to an instant increase in butterfat levels.
Pygmys' rich milk ranges from 5 to 10 percent butterfat, and good does give 1 to 2 quarts a day.
Jerseys produce more milk per pound of body weight than any other dairy breed and their milk is richest in butterfat.
The interaction of wheat spawn with groundnut oil induced a mean stipe length that was longer than the comparable stipe lengths it induced with butterfat and palm, which were superior to palm kernel oil.
Affecting the entire dairy industry, the introduction of the quota system "requires institution building, setting up administrative procedures, choices about the system, the choice of priority groups, the handling of the butterfat reference, control aspects, farm management and cost aspects, communication to farmers, etc.
With the Hoyer DeepBlue concept, ice cream makers have the choice of either reducing the amount of high-cost ingredients such as cream fat or butterfat, or using less expensive ingredients such as vegetable fat.
Thomas Dairies milk is produced from Canadian dried non-fat milk solids and frozen butterfat from Ireland.
Sheep's milk has about 20-percent solids and 9-percent butter-fat, while goat's milk only has 12-percent solids and 4-percent butterfat.
D&D Dairies in Perthshire is using an Atago PAL-1 handheld digital refractometer from Labcell to give an indication of the butterfat content of milk.
And she may be using the finest partially hydrogenated soybean oil, enzyme modified butterfat, MSG, and rehydrated potato granules she can find.
ACCORDING TO MULLER, WATER BUFFALO MILK HAS HIGHER BUTTERFAT CONTENT THAN COWS' MILK AND CAN BE USED TO MAKE HIGH-END CHEESES AND YOGURT THAT COMMAND BETTER PRICES.
Increasingly, Americans are returning to the full, rich taste of butter, and more and more, they are turning to European butters with higher butterfat content and lower moisture.