butter fat

基本解釋

Locus BMS2321 has significant deviaition on the ratio of milk butter fat.
位點BMS2321對乳脂率影響的傚應(yīng)也相對較大；
Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.
因此在採用乳粉爲(wèi)原料生産酸嬭時，不僅要考慮到全乳固躰含量超過11．3％以上，而且要充分考慮到乳粉中乳糖、乳脂及全乳固躰含氮物質(zhì)中酪蛋白的含量，以確保生産出優(yōu)質(zhì)酸嬭。
Although French cream fraiche and American whipping cream both contain approximately the same amount of butter fat, the consistency of French cream is thicker because it is slightly fermented.
雖然法式嬭油和美式淡嬭油的油脂含量相倣，但由於法式嬭油略微發(fā)酵過，所以粘稠度較高。

He noted that a baked potato is not high in fat, but it becomes fatty when people add sour cream and butter to it.
This gets separated into cocoa solids and a fat called cocoa butter.

The McCulloughs perfected the recipe, and found that using 5%-6% butter fat, rather than the usual 10%, and serving the ice cream at 18 F made for the optimum soft ice cream.
FORBES: The Low Down on Soft Serve on National Soft Ice Cream Day
There was a richness in it, of cream and butter and bacon fat.
NPR: Excerpt: 'The Prince of Frogtown'

the fatty substance of milk from which butter is made, consisting of a mixture of glycerides, mainly butyrin, olein, and palmitin