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Encyclopedia > Milkfat

Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Fat is one of the three main classes of food and, at approximately 38 kJ (9 kilocalories) per gram, as compared to sugar with 17 kJ (4 kcal) per gram or ethanol with 29 kJ (7 kcal) per gram, the most concentrated form of metabolic energy available to humans. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. ...


U.S. Standards

In the U.S., there are federal standards for butterfat content of dairy products.[1] Commercial products generally contain the minimum legal amount of fat. Wikiquote has a collection of quotations by or about: United States Wikinews has news related to this article: United States United States government CIA World Factbook Entry for United States House. ... Dairy products are generally defined as foodstuffs produced from milk. ...

  • Milks
    • skim milk contains less than 0.5% fat, typically 0.1%
    • lowfat milk contains between 0.5-2% fat; 1% and 2% varieties are widely marketed
    • whole milk contains at least 3.25% fat
  • Creams
    • 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
  • Cheeses
    • dry curd and nonfat cottage cheese contain less than 0.5% fat
    • cottage cheese contains at least 4% fat
    • lowfat cottage cheese contains 0.5-2% fat
    • cheddar cheese contains at least 50% fat
    • Swiss cheese contains at least 43% fat
  • Frozen desserts
    • ice cream contains at least 10% fat
    • lowfat ice cream, also called ice milk, contains not more than 2.6% fat
    • sherbet contains 1-2% fat

  Results from FactBites:
 
CALIFORNIA DAIRY RESEARCH FOUNDATION (5007 words)
The origin of the C18:1 in milkfat was proposed to be from the C18:1 in the canola oil.
Milkfat from Holstein and Brown Swiss cows was higher in monounsaturated (C18:1) fatty acid composition compared to Jersey cows.
The specific objectives of the research are to: 1) Study and quantify the effects of filler (fractionated milkfat fractions) composition and physico-chemical properties; matrix (whey proteins) composition, and matrix-filler interactions on the rheological properties, and structural features of composite gels consisting of whey proteins and fractionated milkfat fractions.
  More results at FactBites »


 

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