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.
The cows are noted for longevity, sturdy hardiness, and milk with high butterfat and protein content.
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.
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.
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.
Conjugated linoleic acid in butterfat is a powerful protection against cancer.
Pierre's French Ice Cream Company, Cleveland, Ohio, specializes in frozen custard, which has a higher level of butterfat than even premium ice creams and adds a touch of pasteurized egg yolk to impart a rich flavor.
An example of ultrafiltration is in milk processing when an ultrafilter is used to remove particles of butterfat and protein chunks before pasteurization.
Pelzer: In brief, both cheese and butter sales have climbed steadily over the past several years, as consumers have returned to enjoying products richer in butterfat.