Butterfat Content

Butterfat Content

 

the amount of fat in milk, one of the main criteria of milk quality.

Butterfat content is expressed in percentage. The average fat content of milk from various animal species is as follows (in percent): cows, 3.9; goats, 4.3; sheep, 7.2; swine, 5.9; water buffaloes, 7.7; zebus, 7.0; yaks, 6.8; camels, 5.0; horses, 1.8; asses, 1.4; and reindeer, 18.7. The butterfat content is a breed character, the highest being in Jersey cows (5–6 percent) and the lowest in Holstein-Friesian cows (3.35–3.75 percent). The butterfat content varies in the same breed from zone to zone and with the individual characteristics of the animal and changes little with age. It is higher in fall and winter than in spring and summer. The fat content of milk during the day differs only with the length of time between milkings; the last portion of milk contains more fat than the first.

The quality of milk, like the quantity, depends on the feed given the animals and conditions under which they are maintained. Feed containing adequate protein, fat, minerals, and vitamins promotes the formation of fat in milk. Feed with readily assimilable carbohydrates—sugar and starch—are the main source of milk fat formation. Butterfat content is a comparatively stable hereditary character. One of the principal ways of increasing it is to select and breed animals for this characteristic. Significant breed differences in butterfat content suggest that the fat content of milk can be increased by crossing watery-milk cows with bulls of breeds high in butterfat.

A. A. SOLOV’EV

References in periodicals archive ?
When her grandfather started, farmers were paid by the butterfat content produced.
The wholesale delivery figures have been adjusted for butterfat content.
More suited to organic systems, the clover-munching Browns produce milk with a high butterfat content, and it was this that gave Anna the idea for her business.
The wholesale delivery figures have not been adjusted for butterfat content and all figures are provisional.
It's commercially extracted only in Russia, because of its 10 percent butterfat content and allegedly soothing gastrointestinal benefits, and in Sweden, where moose cheese is produced as a novelty item, currently selling for about $500 a pound.
Lee Truelove of First Milk highlighted the new milk payment schedule based on a pound per kg of protein, along with butterfat content and the general bonuses for hygiene which was being piloted with Morrisons as part of their sustainability partnership.
Each Holstein cow possesses individual files and sufficient space to relax, providing it with all possible conditions to produce high quality milk with high butterfat content, and rich protein contents that meets nutritional standards of international organic milk.
The central product then and now in the Company's growth is its paleta, an all-natural ice cream bar with higher butterfat content than many other well-known novelty offerings.
A higher butterfat content produces more yield when clarifying and less splattering when sauteing, while less moisture makes the butter better for cooking and baking.
Cristina De Giorgi said: "Our Italian gelato is different from the traditional recipe of ice-cream because it is lighter, having a lower butterfat content than traditional, factory-made ice-cream.
5 gallons of milk per day with butterfat content of four to five percent.
The overall average per cow was 8,500 litres, with an average 4% butterfat content.