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.

Definicja i znaczenie słowa „butterfat” po angielsku

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