butterfat

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

Composition

The fatty acids of butterfat are typically composed as follows (by mass fraction):^[1]

• Saturated fatty acids:
  • Palmitic acid: 31%
  • Myristic acid: 12%
  • Stearic acid: 11%
  • Lower (at most 12 carbon atoms) saturated fatty acids: 11%
• Unsaturated fatty acids:
  • Oleic acid: 24%
  • Palmitoleic acid: 4%
  • Linoleic acid: 3%
  • Linolenic acid: 1%

U.S. Standards

In the U.S., there are federal standards^[2] for butterfat content of dairy products.^[3] Commercial products generally contain the minimum legal amount of fat.

• 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
• 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 relative to the total solids
  • Swiss cheese contains at least 43% fat relative to the total solids
• 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

• 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

See also

• Milk
• Fat content of milk
• Milk bottle top
• milk bottle
• Kefir
• Ghee
• Goat milk
• Sheep milk
• Cow milk
• Chocolate milk
• Coconut milk
• soy milk
• Ultrapasteurized
• Rice milk

References

1. ^ National Research Council, 1976, Fat Content and Composition of Animal Products, Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203, online edition
2. ^ [1] ams.usda.gov.
3. ^ [2]^{[dead link]}

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