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 ?
Phase 3 is associated with slower rotation of the gourd (see supplementary video clip 5, accessible at http://3pinnovations.uga.edu/Videos/Supplementaryvideoclip5.wmv) to allow the bigger pieces of butter fat to coagulate into single larger pieces, which enhances separation of butter from the milk residue (Fig 4.
There was more butter fat in ultrasonicated milk (4.26%).
Feed one pound of grain per day for each pound of butter fat produced per week, or one pound grain daily for each three pounds of milk.
238 calories, 13.5g fat Higher in cholesterol-raising saturated fat than most chocolate bars as it contains added butter fat. But no hydrogenated fat.
``They have twice the butter fat of normal milk so once we experimented we could get really creamy ice-cream.''
Skim the butter fat from the top and strain the clear yellow liquid into a container.
Cheese is made daily, between 20- 22 cheeses every day, depending on the butter fat, each cheese weighing 8lb.
The scientist, whose favourite ice cream is egg and bacon flavour, unveiled the formula of water, sugar, butter fat and liquid nitrogen before a seminar dedicated to ice cream.
red ochre dust mixed with butter fat is used to beautify the skin and protect the children's skin against the sun
It is globally established that product made without milk and butter fat is not termed as ice cream rather it is called as "Frozen Desert" or "Melorine".
This is not admitted openly because national ice cream regulations are still in force specifying explicitly the use of milk and butter fat. But it is not only the legal ties of the existing food regulations that stop producers from declaring product contents.
The butter fat fraction market report illustrates data for 2018 (estimated) to 2028 (the forecast year), in terms of sales revenue in US$.