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 ?
Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.
However, their milk has the lowest butterfat content of 2.5 to 3.6 per cent and about 3.1 per cent protein.
Their milk has a higher butterfat content and, although not quite as big or angular, the Ayrshire cows are closer in size to the original Holstein-Friesians of the herd, which make them a more natural and practical fit for both the cubicles and the robots.
I prefer butter made from milk that comes from cows of known origin, from as close to my home as possible, where the cream is pasteurized and cultured and left to ferment over time to achieve a nutty, tangy 82 to 86% butterfat content.
The milk is consumed at home for lack of market though it is high butterfat content, like that of goats.Monica Yator, an animal scientist at University of Eldoret, says that sheep lose their fur due to parasites such as mites and ticks.
We used pounds as the denominator instead of gallons because of variations in the valuable butterfat content within a gallon of raw milk.
Over time, he has made a few upgrades to his original recipe, increasing the butterfat content to 14 per cent (as opposed to the original Kwality's 10.5 per cent), and adding liquid flavourings he developed with a scientist at Rutgers University.
Their milk production is high and the butterfat content is on the lower end of the goat milk spectrum.
Mascarpone, sometimes referred to as Italian cream cheese, is a thick, rich, spreadable cheese with a high butterfat content. Usually a double or triple cream cheese, it is made by curdling milk and cream with citric or acetic acid and because of this is suitable for vegetarians.
"Holsteins can produce more milk, but it has a lower butterfat content. And most importantly, the Jersey cows seem to be able to take the Mississippi heat and humidity better," Brown explains.
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.