Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Butterfat is mainly...

semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and...

content of milk is the proportion of milk, by weight,: 266  made up by butterfat. The fat content, particularly of cow's milk, is modified to make a variety...

behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified...

In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets,...

emulsifying proteins begin to break down and release the butterfat they hold in an emulsion. The butterfat will solidify if the sauce cools below 27 °C (81 °F)...

being the Alderney – now extinct – and the Guernsey. The milk is high in butterfat and has a characteristic yellowish tinge. The Jersey adapts well to various...

compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typical 20% – 25% by weight. The first camembert was...

Otjize is a mixture of butterfat and ochre pigment used by the Himba people of Namibia to protect themselves from the harsh desert climate. The paste...

of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically...

Farmers of America. It is made with a higher butterfat content than most American butter (82% butterfat, vs. 80%.) The name "Plugra" is derived from the...

fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat.[clarification needed] It is widely used in cooking and baking. Smetana...

"fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture...

proteins forms on the surface, which is skimmed off. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat...

the Gerber method be adopted as an official first action for testing butterfat in whole milk. The Gerber method is used worldwide as a simple and rapid...

break-even point for many cattle farmers. Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates...

Milk is an emulsified colloid of liquid butterfat globules of 0.1 to 10 micrometer dispersed within a water-based solution....

different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert. "Brie" is a style of cheese, and is not...

(including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have...

per day Other Volume (L) Volume (US Gallons) Milk solids (kg) Butterfat (% w/v) Butterfat (kg) Protein (% w/v) Protein (kg) Abondance France Alderney England...

trademarked by a different company. Roomano – an aged, hard cheese with a lower butterfat percentage than other Gouda-style cheeses. Rotterdamsche Oude – a trademarked...

specifications for Chihuahua cheese are 45% maximum moisture, 26% minimum butterfat, 22% minimum milk protein, 55% minimum total solids, 6.5% maximum ash...

eggs, dairy products, and foods prepared with fats; beef tallow, lard, butterfat, cocoa butter, and shea butter are rich fat sources of stearic acid. Of...

uses no emulsifiers or stabilizers other than egg yolks, and has a high butterfat content. It is sold both in grocery stores and in dedicated retail outlets...

dairy fat, as well as in ruminant meat and some fish and plants. The butterfat in cow milk is its major dietary source, comprising 1.2% of cow milk fat...

Mellorine is a lower-cost imitation of ice cream, made using fats other than butterfat. It can be made from both animal fat and vegetable fat. Mellorine is produced...

(including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices...

chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat, and in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco...

used as a propellant, oxygen would accelerate rancidification of the butterfat, but nitrous oxide inhibits such degradation. Carbon dioxide cannot be...

He is best known for developing the Babcock test, used to determine butterfat content in milk and cheese processing, and for the single-grain experiment...