butterfat

Also known as milk fat, milkfat

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

In the Vinony graph

Vinony's link graph records 269 inbound references to butterfat, and connects out to milk, cream and United States.

Vinony files it under Butter, Dairy products and Food ingredients.

Vinony links it to 21 Wikipedia language editions.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 42 products

eNutri-Score

2NOVA · Processed culinary ingredient

Energy: 761 kcal
Fat: 87.4 g
— of which saturates: 56 g
Carbohydrates: 3.4 g
— of which sugars: 0.1 g
Fibre: 0 g
Protein: 0.9 g
Salt: 0.41 g

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via Open Food Facts · ODbL

Wikidata facts

Has part: triglyceride
Image: Melting Butter.JPG

Sources (2)

via Wikidata · CC0

~4 min read

Encyclopedic overview

4 sections

Contents

Composition
U.S. standards
See also
References

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

== Composition == thumb|400px|Structure of a triglyceride containing myristic, palmitic, and oleic acid Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):

Excerpted from Wikipedia’s “butterfat” article, available under the CC BY-SA 4.0 licence.