butterfat


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Words related to butterfat

the fatty substance of milk from which butter is made

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References in periodicals archive ?
This is butter that contains a higher butterfat percentage (82-86%) than basic butter and less water, resulting in a richer taste, softer texture and faster melt-ability.
Fed "properly" a cow will of her own accord produce butterfat at four per cent, stay healthy and be more efficient.
As a result, Parekh's formula centres on milk with high butterfat and very little sugar.
"Butterfat levels typically drop when cows are turned out to grass.
Packaged for commercial use as a food ingredient, AMF has an extended shelf life and is an excellent form for storage and transportation of butterfat. CDI, headquartered in Visalia, Calif., is the second largest dairy processing cooperative in the nation.
A: Butter is made up of butterfat, milk solids and water.
FOR CENTURIES, cooks across Europe, Asia, and the Middle East have heated butterfat to remove the milk solids and water, making ghee, or clarified butter.
Bypass burgers are served with "Flatliner Fries" cooked in lard washed down with butterfat milkshakes.
A form of ice cream which Italians have enjoyed for centuries, gelato contains some of the same ingredients as regular ice cream but contains 4 to 8 percent butterfat compared to regular ice cream, which is 14 percent butterfat.
The ice creams offer a superpremium quality 18 to 22 percent butterfat content and the liqueur-based flavors feature about a five percent alcohol content.
Milk is yellow in color and very rich in butterfat. Heifers mature early and breed quickly, and have good dispositions, making them easy to handle.
Production will not be adjusted for butterfat, nor will be payments made for volumes of less than 50,000 litres - equivalent to seven cows.
Compared with a standard ice cream containing 10% butterfat, the assessment of an expert panel from a renowned institute was very positive: the experts found the ice cream made with OPTICE to have perfect melting properties, excellent smoothness and a quite convincing mouthfeel.
Distinguished by their large, pendulous ears and 'Roman' nose, they can live in very hot climates and are known for the high butterfat content of their milk.
It grows fast by drinking the mother's milk, which is rich in butterfat.