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Butterfat
01
matière grasse du lait
the fatty component of milk that is used to make butter and contributes to its rich and creamy texture
What is "butterfat"?
Butterfat, also known as milkfat, refers to the fatty portion of milk that lends its rich and creamy texture to butter. Extracted from milk through churning or centrifugation, butterfat comprises a mixture of different fats, primarily composed of triglycerides. It plays a vital role in the flavor and mouthfeel of butter, contributing to its smooth consistency and luxurious taste. Additionally, butterfat serves as a key ingredient in various culinary applications, enhancing the richness and flavor profile of numerous dishes, from baked goods to sauces and beyond.
Exemple
My mother always uses the rich butterfat to make decadent pastries and cakes.
She enjoyed spreading the creamy butterfat on her warm toast.
