Butterfat

 ( Dairy Products ) 

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

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Composition Butterfat is mainly composed of . Each triglyceride contains three . Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):National Research Council, 1976, online edition Fat Content and Composition of Animal Products, Printing and Publishing Office, National Academy of Science, Washington, D.C., ; p. 203The quote values vary by 1–3% according to the source:

(2026). 9783527306732 ISBN 9783527306732

Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. Trans fats occur naturally in meat and milk from . The predominant kind of trans fat found in milk is vaccenic acid. Trans fats may be also found in some industrially produced foods, such as obtained by hydrogenation of . In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. However, two Canadian studies have shown that vaccenic acid could be beneficial compared to vegetable containing trans fats, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels. Trans Fats From Ruminant Animals May Be Beneficial – Health News. redOrbit (8 September 2011). Retrieved 22 January 2013. A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on HDL.David J. Baer, PhD. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Laboratory. New Findings on Dairy Trans Fat and Heart Disease Risk, IDF World Dairy Summit 2010, 8–11 November 2010. Auckland, New Zealand

+Milk fatty acids, length, and position on glycerol (1, 2, 3)
100
93
63
56
5
19
8
18
6
32
31

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U.S. standards In the United States, there are federal standards United States Department of Agriculture Agricultural Marketing Service for butterfat content of dairy products. USDA Commercial Item Description: Fluid Milk and Milk Products (2018) Accessed January 29, 2020 USDA Specifications for Cream Cheese, Cream Cheese with other Foods, and Related Products (1994). United States Department of Agriculture Standard for Ice Cream (1977). USDA Commercial Item Description: Cream, Eggnog, Half-and-half, and Sour Cream (2002). Many other countries also have standards for minimum fat levels in dairy products. Commercial products generally contain the minimum legal amount of fat with any excess being removed to make cream, a valuable commodity.

• Non-fat milk, also labeled "fat-free milk" or "skim milk", contains less than 0.5% fat
• Low-fat milk is 1% fat
• Reduced-fat milk is 2% fat
• Whole milk contains at least 3.25% fat
• Dry curd and nonfat cottage cheese contain less than 0.5% fat
• Lowfat cottage cheese contains 0.5–2% fat
• Cottage cheese contains at least 4% fat
• Emmental cheese contains at least 43% fat relative to the total solids
• Cheddar cheese contains at least 50% fat relative to the total solids
• Frozen
• Sherbet contains 1–2% fat
• Lowfat ice cream, also called ice milk, contains no more than 2.6% fat
• Ice cream contains at least 10% fat
• Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids
• Half and half contains 10.5–18% fat
• Light cream and sour cream contain 18–30% fat
• Light whipping cream (often called simply "whipping cream") contains 30–36% fat
• Heavy cream contains a minimum of 36% fat
• Manufacturer's cream (not federally regulated) contains 40% fat
• Butter (including whipped butter) contains at least 80% fat

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See also

• Buttermilk
• Clarified butter
• List of dairy products

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