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 ?
1 butter choice, Vermont Creamery Cultured Butter, with 82% butterfat.
"Including high-fibre sources like hay and straw, as well as highlydigestible fibre such as sugar beet pulp, in buffer rations will help increase butterfat levels through the production of acetic acid in the cow's rumen."
The white residue is the milk solids separating out from the butterfat and water.
Jerseys produce more milk per pound of body weight than any other dairy breed and their milk is richest in butterfat.
1 : the thick yellowish part of milk that contains butterfat
of red meat is allowed once per week; dairy products must contain 1 % or less butterfat unless otherwise noted; all processed foods containing saturated fat are forbidden" Readers who want details should consult the Swank Web site.
To distinguish among three lime media, they were arbitrarily named as lime 1, lime 2 and lime 3 [17, 18] (Table 1).These six different media were supplemented with different rates (0.007, 0.014, 0.021 and 0.028 ml/g) of different lipid sources for example groundnut, coconut, palm kernel, butterfat, palm and cotton oils, respectively in order to study the effect of lipids on carpophore production.
Archibald produces a premium ice cream, with over 10% butterfat for a rich and creamy taste; a light ice cream, with real fruit or candy and under 10% butterfat; non-dairy sorbets with real fruit inclusions; a 97% fat-free frozen yogurt; and a 100%t fat- and sugar-free frozen yogurt.
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." This volume has resulted from a series of expert meetings in which Western Europeans gave their Central and Eastern European counterparts advice on how to establish the quota system and country reports on the current state of the dairy industry in Central and Eastern Europe were presented.
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.
It is sweet and rich, and chocolate with a high butterfat content coats the roof of the mouth, making it impossible for any other flavours to penetrate.
Thomas Dairies milk is produced from Canadian dried non-fat milk solids and frozen butterfat from Ireland.