milk fat
Dairy's lipid content
Milk fat is the fatty component of milk, the substance that rises to the top as cream and gets churned into butter.
Dairy products are often labeled by milk fat percentage: whole milk contains about 3.5%, while heavy cream exceeds 36%.
Also called butterfat.
- gheeButter with milk removed
- fatty acidsOrganic molecules in fats
- butterfatLipids from dairy
- lipidsWater-insoluble biomolecules
- phospholipidsLipids with phosphate groups
calories · cream · clotted cream · half and half · globules · triglycerides · cheese · cholesterol · saturated fats · trans fats · omega-3 fatty acids · yogurt · butter churn · mouthfeel · pasteurized · homogenized · whipping · skimmed
- dairybutter, cream, cheese, yogurt, sour cream
- buttermakingbutter churn, churn, churning, dasher, butter mold
- dairy derivativesbuttermilk, whey, curds, casein, lactose
- Milkbutterfat, casein, lactose, whey, pasteurization
- Milk Chemistrylactose, casein, whey, calcium, protein
- butterfatbutterfat, ghee, clarified butter
milk fatwhey
Liquid from curdled dairy
skim milk · lactose · milk protein · casein · buttermilk
milk fatskim milk
Dairy with fat removed
skim · fat-free · fat-free milk · nonfat · low-fat milk
milk fatvegetable oil
Plant-derived culinary lipid
olive oil · coconut oil · margarine · seed oils · nut oils