butterfat

CEFRC2

/ˈbʌtəfæt/

noun

Türkçe translations

Translating…

In plain English

01
noun
The fat found naturally in milk and cream.
02
noun
Extra detail
The fatty components of milk and other dairy products.

Examples

Butterfat content affects the taste of cheese.
The cream contained high levels of butterfat.

At a glance

Sits at C2 on the CEFR scale

Senses: 2
Parts of speech: 1
Citations: 5

Deep Dive

More examples

In context

This milk has a high percentage of butterfat, making it creamy.
From the analytical data in Table I it will be seen that goat and sheep butterfats have almost similar characteristics to those of cow and buffalo butterfats. Goat and sheep butterfats have a high Polenske value and low iodine value.

Quick test

Two questions on this entry. Nothing is scored.

Question 1 · Quick check

The rich ice cream contained a high percentage of blank, giving it a smooth texture.

Practise this properly in the app, where the word comes back before you forget it.

Nearby

Citations

The word in print, with each source given in full.

The first change which milk undergoes in the stomach is coagulation. The casein and butterfat separates from the serum, which is soon absorbed unchanged into the blood, according to the laws of diffusion. [Quoting Wagner's Manual of Physiology.]
1870 March 26, A. M. Ballot, “Practical Remarks on the Food of Infants, with an Account of the Use of Buttermilk in Rearing Infants”, in The Medical Times and Gazette. A Journal of Medical Science, Literature, Criticism, and News, volume I, number 1030, London: Printed by John Churchill and Sons, 11, New Burlington-Street; and sold by all booksellers, →OCLC, page 333, column 1, footnote (c)
By submitting pure solid butter-fat to powerful pressure in a linen cloth at the temperature of 60°, a slightly yellow transparent oil will flow out, and a solid white fat will remain behind; the first is called oleine or butter-oil, and the second margarine; and of these two substances the pure fat of butter almost entirely consists, although, as may be supposed, their relative proportions are liable to great variations.
1875, A[lphonse René le Mire de] Normandy, Henry M[inchin] Noad, “Butter”, in The Commercial Hand-book of Chemical Analysis; or Practical Instructions for the Determination of the Intrinsic or Commercial Value of Substances Used in Manufactures, in Trades, and in the Arts, new edition, London: Lockwood & Co., 7 Stationers'-Hall Court, Ludgate Hill, →OCLC, page 95
During the ripening the cream should be stirred thoroughly and frequently. This insures uniformity and prevents the butter fat separating from the milk constituents of the cream. It was mentioned previously that bacteria do not act upon the butter fat, but upon the other constituents. If the butter fat rises to the top of the cream, as it will if not stirred, the flavor and aroma will not be uniformly absorbed.
1913 June 20, J[oseph] R[ayburn] Keithley, “Methods of Determining the Ripeness of Cream”, in Farm Butter Making (United States Department of Agriculture, Farmers' Bulletin; no. 541), Washington, D.C.: Government Printing Office, →OCLC, page 13
From the analytical data in Table I it will be seen that goat and sheep butterfats have almost similar characteristics to those of cow and buffalo butterfats. Goat and sheep butterfats have a high Polenske value and low iodine value.
1947, The Indian Journal of Veterinary Science and Animal Husbandry, Calcutta: Central Publication Branch, Government of India, →OCLC, page 182
Much has been written in both technical and popular publications about factors which affect butterfat content of milk. It is well known that the breed and individuality of the cow, stage of lactation, and many other factors affect individual cows or all cows in a herd, so that the butterfat percentage changes from milking to milking.
1965, Louis F[erdinand] Herrmann, Elsie D[e Noyer] Anderson, “Within-producer Variability in Butterfat Test Results”, in Butterfat Sampling and Testing Problems: A Nine-market Study (Technical Bulletin; no. 1336), Washington, D.C.: United States Department of Agriculture, →OCLC, page 17, column 2

Keep butterfat

Looking a word up is the easy part. LexUp remembers which words you have met and brings them back at the point you were about to forget them.

Download on theApp Store Get it onGoogle Play

Origin

noun

From butter + fat.

Deep Dive

More examples

Quick test

The rich ice cream contained a high percentage of blank—, giving it a smooth texture.

Nearby

Origin

noun

The rich ice cream contained a high percentage of blank, giving it a smooth texture.