-
Butterfat or
milkfat is the
fatty portion of milk. Milk and
cream are
often sold
according to the
amount of
butterfat they contain.
Butterfat is mainly...
- semi-solid
emulsion at room temperature,
consisting of
approximately 80%
butterfat. It is used at room
temperature as a spread,
melted as a condiment, and...
-
content of milk is the
proportion of milk, by weight,: 266 made up by
butterfat. The fat content,
particularly of cow's milk, is
modified to make a variety...
-
behind when the
butterfat on top is
poured off. It can also be
separated with a
separatory funnel or a
gravy fat separator. This
butterfat is the clarified...
- In many countries, it is sold in
several grades depending on the
total butterfat content. It can be
dried to a
powder for
shipment to
distant markets,...
-
emulsifying proteins begin to
break down and
release the
butterfat they hold in an emulsion. The
butterfat will
solidify if the
sauce cools below 27 °C (81 °F)...
- look,
taste and
texture to brie cheese,
albeit with a
slightly lower butterfat content than brie's
typical 20% – 25% by weight. The
first camembert was...
-
Farmers of America. It is made with a
higher butterfat content than most
American butter (82%
butterfat, vs. 80%.) The name "Plugra" is
derived from the...
-
Otjize is a
mixture of
butterfat and
ochre pigment used by the
Himba people of
Namibia to
protect themselves from the
harsh desert climate. The paste...
-
being the
Alderney – now
extinct – and the Guernsey. The milk is high in
butterfat and has a
characteristic yellowish tinge. The
Jersey adapts well to various...
