butter fat
Dairy's rich component
Butterfat is the fatty component of milk that gives butter, cream, and rich dairy products their characteristic texture and flavor.
It consists primarily of triglycerides and is what rises to the top when whole milk sits undisturbed.
Milk is graded and priced partly on its butterfat content, with higher percentages commanding premium prices.
This ice cream has a butterfat content of sixteen percent.
- gheeButter with milk removed
- milkfatLipid content in dairy
- creamRich milk fat
- heavy creamHigh-butterfat milk product
- dairyMilk-based foods collectively
grass fed · churning · rich · lipids · spread · triglycerides · flavoring · cookie dough · pastry crust · pound cake · whipping cream · whole milk · cooking · melt · cholesterol · yellow · soft · cheese production
- cooking fatslard, shortening, tallow, vegetable oil, bacon grease
- animal fatslard, tallow, suet, schmaltz, ghee
- solventsacetone, alcohol, chloroform, ether, benzene
- glyceridestriglyceride, triglycerides, diglycerides, monoglyceride, monoglycerides
butter fatwhey
Liquid from curdled dairy
skim milk · buttermilk · casein · milk solids · milk protein
butter fatvegetable oil
Plant-derived culinary lipid
olive oil · seed oil · coconut oil · margarine · shortening
butter, fat, buttery, buttered, butters, buttering, fats, fatty, fatten