Smørfett

Smørfett, or butterfat, is the fatty portion of dairy butter. It denotes the fat component that makes up most of butter’s weight, with the remaining portion consisting of water and milk solids. In dairy processing, fat can be separated from the other components to yield a fat product called butterfat, which may be used directly or further processed into clarified butter (klarnet smør) or butter oil. The term is often used to distinguish the fat itself from the water and solids present in softened butter or a finished spread.

Composition and characteristics: butterfat is rich in triglycerides and is high in saturated fats, with smaller amounts of monounsaturated and polyunsaturated fats. It provides fat-soluble vitamins in trace amounts and contains cholesterol. Because of its fat content, butterfat contributes to flavor, texture, and energy density in foods.

Production and processing: during churning and separation, the fat phase coalesces and can be collected as butterfat. Further processing removes remaining water and solids to produce clarified butter or fat concentrates such as butter oil. Ghee is a related product formed by additional heating and removal of moisture and solids.

Uses: in cooking and baking, butterfat serves as a flavorful fat source. In the dairy industry, it is used as an ingredient for clarified butter products, fat concentrates, and emulsions. It is also studied as a component in fat-based dairy formulations.

Health and storage: due to high saturated fat content, consumption should be balanced within dietary guidelines. Store refrigerated, away from heat and light; it can be frozen for longer storage.

Etymology: the name derives from Norwegian smør (butter) and fett (fat).