Butterfat: meaning, definitions and examples
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butterfat
[ ˈbʌtəfæt ]
dairy products
Butterfat is the fat extracted from milk, which is a key component in many dairy products. It contributes to the creaminess and flavor of butter and cheese. Butterfat content is an important measure of milk quality and is used in various culinary applications.
Synonyms
cream fat, dairy fat, milk fat.
Examples of usage
- Whole milk contains about 3.5% butterfat.
- Butterfat plays a crucial role in making creamy ice cream.
- The higher the butterfat, the richer the cheese.
- Many recipes call for butterfat for enhanced texture.
- Dairy farmers monitor butterfat levels for milk pricing.
Translations
Translations of the word "butterfat" in other languages:
🇵🇹 manteiga
🇮🇳 मक्खन का वसा
🇩🇪 Butterfett
🇮🇩 lemak mentega
🇺🇦 масло
🇵🇱 tłuszcz mleczny
🇯🇵 バター脂肪
🇫🇷 matières grasses du beurre
🇪🇸 grasa de mantequilla
🇹🇷 tereyağı yağı
🇰🇷 버터 지방
🇸🇦 زبدة دهنية
🇨🇿 máslo
🇸🇰 maslo
🇨🇳 奶油脂肪
🇸🇮 maslo
🇮🇸 smjörfita
🇰🇿 май
🇬🇪 საბროკოლი
🇦🇿 kərə yağı
🇲🇽 grasa de mantequilla
Etymology
The term 'butterfat' originated in the early 19th century, deriving from the word 'butter' which has Old English roots, specifically 'butter', and ‘fat’ from the Old English 'fætt', signifying substance or rich content. Butter itself has been produced since ancient times, with evidence of its existence dating back to around 2000 B.C. in various cultures. The separation of fat from milk has been integral to dairy processing, leading to the scientific understanding of milk composition. The designation of 'butterfat' became increasingly important as the dairy industry grew, particularly in the context of quality control and nutritional analysis. Over time, the study and measurement of butterfat content evolved into a critical field within both agronomy and food science, as it directly impacts the characteristics of dairy products and influences consumer preferences, dietary guidelines, and agricultural practices.