butterfat

but·ter·fat   (bŭt'ər-fāt')    n.  The natural fat of milk from which butter is made, consisting largely of the glycerides of oleic, stearic, and palmitic acids.

Main Entry: but·ter·fat
Pronunciation: -"fat
Function: noun
: the natural fat of milk and chief constituent of butter consisting essentially ofa mixture of glycerides (as butyrin, olein, and palmitin)

butterfat

natural fatty constituent of cows' milk and the chief component of butter. Clear butterfat rises to the top of melted butter and may be poured off, leaving the albuminous curd and water that favour the growth of organisms promoting rancidity; thus, anhydrous butterfat does not become rancid as readily as butter and can be stored unrefrigerated for several months. Butterfat is used in cooking and as a component in special dishes

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