butterfat

Butterfat refers to the fat portion of milk and dairy products, especially the fat that forms butter. It is primarily triglycerides and contributes to flavor, texture, and caloric content.

In milk, fat exists as dispersed globules. Cream forms when fat separates from skim milk. Butterfat is concentrated by churning, which causes fat droplets to coalesce and separate from liquid to yield butter and liquid buttermilk.

Butterfat content is commonly expressed as a percentage of total weight. Whole milk typically contains about 3.5% fat, while cream varies by type (for example, light cream and heavy cream fall in the higher range). Butter sold in many regions is about 80% fat by weight, with the remainder comprising water and milk solids. Packaging and labeling may refer to either "milk fat" or "butterfat."

Uses and nutrition: Butterfat provides flavor and mouthfeel, determines spreadability and melting behavior, and is a key contributor to the sensory properties of butter as well as many bakery and dairy products. It is also the primary source of calories in butter.

Processing notes: Fat can be separated and refined to produce products such as clarified butter or ghee by removing water and solids. Dairy standards in various countries regulate butterfat content to meet product specifications for butter and other dairy items.