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mw-first-heading"><span class="mw-page-title-main">Butterfat</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. 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class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Fatty portion of milk</div> <p><b>Butterfat</b> or <b>milkfat </b> is the <a href="/wiki/Fat" title="Fat">fatty</a> portion of <a href="/wiki/Milk" title="Milk">milk</a>. Milk and <a href="/wiki/Cream" title="Cream">cream</a> are often sold according to <a href="/wiki/Fat_content_of_milk" title="Fat content of milk">the amount of butterfat they contain</a>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Composition">Composition</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Butterfat&action=edit&section=1" title="Edit section: Composition"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure typeof="mw:File/Thumb"><a href="/wiki/File:TriglycerideDairyButter.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/TriglycerideDairyButter.png/400px-TriglycerideDairyButter.png" decoding="async" width="400" height="164" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e5/TriglycerideDairyButter.png/600px-TriglycerideDairyButter.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e5/TriglycerideDairyButter.png/800px-TriglycerideDairyButter.png 2x" data-file-width="1240" data-file-height="507" /></a><figcaption>Structure of a <a href="/wiki/Triglyceride" title="Triglyceride">triglyceride</a> containing myristic, palmitic, and oleic acid</figcaption></figure> <p>Butterfat is mainly composed of <a href="/wiki/Triglyceride" title="Triglyceride">triglycerides</a>. Each triglyceride contains three <a href="/wiki/Fatty_acid" title="Fatty acid">fatty acids</a>. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Ullmann_2-0" class="reference"><a href="#cite_note-Ullmann-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-USDAtrans_3-0" class="reference"><a href="#cite_note-USDAtrans-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <table style="margin:0; border:none;"><tbody><tr><td style="border:none; padding:0;"><div class="notheme barbox" style="overflow-x: auto;"> <div style="border:1px solid silver; font-size:88%; padding:0.4em; width:400px; background: white; color: black;"> <table style="text-align:left; border-collapse:collapse; width:100%;"> <tbody><tr style="background:#DDD"><th style="text-align:center;" colspan="5">Fatty acid content of butterfat</th></tr> <tr style="font-size:88%; height:4px;"> <td colspan="2" style="padding:0 4px; text-align:left;">Type of fatty acid</td> <td style="width:100px; text-align:left;"></td> <td colspan="2" style="padding:0 4px; width:1em; text-align:right;">pct</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;">Lower saturated (at most C12)</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:black; width:11%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">11%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Myristic_acid" title="Myristic acid">Myristic</a> saturated C14</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:black; width:12%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">12%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Palmitic_acid" title="Palmitic acid">Palmitic</a> saturated C16</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:black; width:31%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">31%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Stearic_acid" title="Stearic acid">Stearic</a> saturated C18</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:black; width:11%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">11%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Palmitoleic_acid" title="Palmitoleic acid">Palmitoleic</a> monounsaturated C16:1</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:grey; width:4%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">4%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Oleic_acid" title="Oleic acid">Oleic</a> monounsaturated C18:1</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:grey; width:24%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">24%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Linoleic_acid" title="Linoleic acid">Linoleic</a> polyunsaturated C18:2</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:green; width:3%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">3%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Alpha-Linolenic_acid" class="mw-redirect" title="Alpha-Linolenic acid">Alpha-Linolenic</a> polyunsaturated C18:3</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:green; width:1%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">1%</td> </tr> <tr> <td colspan="2" style="padding-left: 0.4em; padding-right: 0.4em; min-width: 8em;"><a href="/wiki/Trans_fat" title="Trans fat">Trans</a> (mainly <a href="/wiki/Vaccenic_acid" title="Vaccenic acid">vaccenic</a> C18:1 trans-11)</td> <td style="width: 100px; border-left: solid 1px silver; border-right: solid 1px silver;"><div style="background:blue; width:3%; overflow: hidden;"> </div></td> <td colspan="2" style="padding-left: 1.2em; padding-right: 0.4em; text-align: right;">3%</td> </tr> <tr><td colspan="5" style="padding:5px; text-align:left;"><i><span style="background-color:; color:black;">black</span></i>: Saturated; <i><span style="background-color:; color:grey;">grey</span></i>: Monounsaturated; <i><span style="background-color:; color:green;">green</span></i>: Polyunsaturated; <i><span style="background-color:; color:blue;">blue</span></i>: Trans</td></tr> </tbody></table> </div> </div></td></tr></tbody></table> <p>Butterfat contains about 3% <a href="/wiki/Trans_fat" title="Trans fat">trans fat</a>, which is slightly less than 0.5 grams per <a href="/wiki/US_tablespoon" class="mw-redirect" title="US tablespoon">US tablespoon</a>.<sup id="cite_ref-USDAtrans_3-1" class="reference"><a href="#cite_note-USDAtrans-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> Trans fats occur naturally in meat and milk from <a href="/wiki/Ruminant" title="Ruminant">ruminants</a>. The predominant kind of trans fat found in milk is <a href="/wiki/Vaccenic_acid" title="Vaccenic acid">vaccenic fatty acid</a>. Trans fats may be also found in some industrially produced foods, such as <a href="/wiki/Shortening" title="Shortening">shortenings</a> obtained by hydrogenation of <a href="/wiki/Vegetable_oil" title="Vegetable oil">vegetable oils</a>. In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> However, two Canadian studies have shown that <a href="/wiki/Vaccenic_acid" title="Vaccenic acid">vaccenic acid</a> could be beneficial compared to vegetable <a href="/wiki/Shortening" title="Shortening">shortenings</a> containing trans fats, or a mixture of pork <a href="/wiki/Lard" title="Lard">lard</a> and soy fat, by lowering total <a href="/wiki/Low-density_lipoprotein" title="Low-density lipoprotein">LDL</a> and triglyceride levels.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-jn.nutrition_10-0" class="reference"><a href="#cite_note-jn.nutrition-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> A study by the US Department of Agriculture showed that vaccenic acid raises both <a href="/wiki/High-density_lipoprotein" title="High-density lipoprotein">HDL</a> and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on HDL.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <table class="sortable wikitable" style="margin:auto"> <caption>Milk fatty acids, length, and position on glycerol (1, 2, 3) <sup id="cite_ref-LubaryHofland2010_15-0" class="reference"><a href="#cite_note-LubaryHofland2010-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </caption> <tbody><tr> <th>Fatty acid</th> <th>length</th> <th>mol% (rounded)</th> <th>1</th> <th>2</th> <th>3 </th></tr> <tr> <td>Butyryl</td> <td>C4</td> <td>12</td> <td>0</td> <td>0</td> <td>100 </td></tr> <tr> <td>Caproyl</td> <td>C6</td> <td>5</td> <td>0</td> <td>7</td> <td>93 </td></tr> <tr> <td>Caprylyl</td> <td>C8</td> <td>2</td> <td>25</td> <td>12</td> <td>63 </td></tr> <tr> <td>Capryl</td> <td>C10</td> <td>4</td> <td>17</td> <td>27</td> <td>56 </td></tr> <tr> <td>Lauryl</td> <td>C12</td> <td>4</td> <td>42</td> <td>53</td> <td>5 </td></tr> <tr> <td>Myristyl</td> <td>C14</td> <td>11</td> <td>29</td> <td>52</td> <td>19 </td></tr> <tr> <td>Palmityl</td> <td>C16</td> <td>24</td> <td>47</td> <td>45</td> <td>8 </td></tr> <tr> <td>Hexadecenoyl</td> <td>C16:1</td> <td>3</td> <td>36</td> <td>46</td> <td>18 </td></tr> <tr> <td>Stearyl</td> <td>C18</td> <td>7</td> <td>49</td> <td>45</td> <td>6 </td></tr> <tr> <td>Oleyl</td> <td>C18:1</td> <td>24</td> <td>42</td> <td>26</td> <td>32 </td></tr> <tr> <td>Linoleyl</td> <td>C18:2</td> <td>3</td> <td>23</td> <td>47</td> <td>31 </td></tr></tbody></table> <div class="mw-heading mw-heading2"><h2 id="U.S._standards">U.S. standards</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Butterfat&action=edit&section=2" title="Edit section: U.S. standards"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Fat_content_of_milk#Terms_for_fat_content_by_country" title="Fat content of milk">Fat content of milk § Terms for fat content by country</a></div> <p>In the <a href="/wiki/United_States" title="United States">U.S.</a>, there are federal standards<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> for butterfat content of <a href="/wiki/Dairy_products" class="mw-redirect" title="Dairy products">dairy products</a>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> Many other countries also have standards for minimum fat levels in dairy products. Commercial products generally contain the minimum legal amount of fat with any excess being removed to make cream, a valuable commodity. </p> <ul><li><a href="/wiki/Milk" title="Milk">Milks</a> <ul><li><a href="/wiki/Non-fat_milk" class="mw-redirect" title="Non-fat milk">Non-fat milk</a>, also labeled "fat-free milk" or "skim milk", contains less than 0.5% fat</li> <li><a href="/wiki/Low-fat_milk" class="mw-redirect" title="Low-fat milk">Low-fat milk</a> is 1% fat</li> <li><a href="/wiki/Reduced-fat_milk" class="mw-redirect" title="Reduced-fat milk">Reduced-fat milk</a> is 2% fat</li> <li><a href="/wiki/Whole_milk" class="mw-redirect" title="Whole milk">Whole milk</a> contains at least 3.25% fat</li></ul></li> <li><a href="/wiki/Cheese" title="Cheese">Cheeses</a> <ul><li>Dry <a href="/wiki/Curd" title="Curd">curd</a> and nonfat <a href="/wiki/Cottage_cheese" title="Cottage cheese">cottage cheese</a> contain less than 0.5% fat</li> <li>Lowfat cottage cheese contains 0.5–2% fat</li> <li>Cottage cheese contains at least 4% fat</li> <li><a href="/wiki/Emmental_cheese" title="Emmental cheese">Swiss cheese</a> contains at least 43% fat relative to the total solids</li> <li><a href="/wiki/Cheddar_cheese" title="Cheddar cheese">Cheddar cheese</a> contains at least 50% fat relative to the total solids</li></ul></li> <li>Frozen <a href="/wiki/Dessert" title="Dessert">desserts</a> <ul><li><a href="/wiki/Sherbet_(frozen_dessert)" title="Sherbet (frozen dessert)">Sherbet</a> contains 1–2% fat</li> <li>Lowfat ice cream, also called <a href="/wiki/Ice_milk" title="Ice milk">ice milk</a>, contains no more than 2.6% fat</li> <li><a href="/wiki/Ice_cream" title="Ice cream">Ice cream</a> contains at least 10% fat</li> <li><a href="/wiki/Frozen_custard" title="Frozen custard">Frozen custard</a>, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids</li></ul></li> <li><a href="/wiki/Cream" title="Cream">Creams</a> <ul><li><a href="/wiki/Half_and_half" title="Half and half">Half and half</a> contains 10.5–18% fat</li> <li>Light cream and <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a> contain 18–30% fat</li> <li>Light <a href="/wiki/Whipping_cream" class="mw-redirect" title="Whipping cream">whipping cream</a> (often called simply "whipping cream") contains 30–36% fat</li> <li><a href="/wiki/Heavy_cream" class="mw-redirect" title="Heavy cream">Heavy cream</a> contains a minimum of 36% fat</li> <li><a href="/w/index.php?title=Manufacturer%27s_cream&action=edit&redlink=1" class="new" title="Manufacturer's cream (page does not exist)">Manufacturer's cream</a> (not federally regulated) contains 40% fat</li></ul></li> <li><a href="/wiki/Butter" title="Butter">Butter</a> (including whipped butter) contains at least 80% fat</li></ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Butterfat&action=edit&section=3" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Buttermilk" title="Buttermilk">Buttermilk</a></li> <li><a href="/wiki/Clarified_butter" title="Clarified butter">Clarified butter</a></li> <li><a href="/wiki/List_of_dairy_products" title="List of dairy products">List of dairy products</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Butterfat&action=edit&section=4" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text">National Research Council, 1976, <i><a rel="nofollow" class="external text" href="http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0">online edition Fat Content and Composition of Animal Products</a></i>, Printing and Publishing Office, National Academy of Science, Washington, D.C., <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-309-02440-4" title="Special:BookSources/0-309-02440-4">0-309-02440-4</a>; p. 203</span> </li> <li id="cite_note-Ullmann-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-Ullmann_2-0">^</a></b></span> <span class="reference-text">The quote values vary by 1–3% according to the source: <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFJost2007" class="citation book cs1">Jost, Rolf (2007). "Milk and Dairy Products". <i>Ullmann's Encyclopedia of Industrial Chemistry</i>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1002%2F14356007.a16_589.pub3">10.1002/14356007.a16_589.pub3</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3527306732" title="Special:BookSources/978-3527306732"><bdi>978-3527306732</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Milk+and+Dairy+Products&rft.btitle=Ullmann%27s+Encyclopedia+of+Industrial+Chemistry&rft.date=2007&rft_id=info%3Adoi%2F10.1002%2F14356007.a16_589.pub3&rft.isbn=978-3527306732&rft.aulast=Jost&rft.aufirst=Rolf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AButterfat" class="Z3988"></span></span> </li> <li id="cite_note-USDAtrans-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-USDAtrans_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-USDAtrans_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://ndb.nal.usda.gov/ndb/foods/show/1?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=50&sort=default&order=asc&qlookup=butter&ds=&qt=&qp=&qa=&qn=&q=&ing=">"National Nutrient Database for Standard Reference Release 28"</a>. <a href="/wiki/United_States_Department_of_Agriculture" title="United States Department of Agriculture">United States Department of Agriculture</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=National+Nutrient+Database+for+Standard+Reference+Release+28&rft.pub=United+States+Department+of+Agriculture&rft_id=https%3A%2F%2Fndb.nal.usda.gov%2Fndb%2Ffoods%2Fshow%2F1%3Ffgcd%3D%26manu%3D%26lfacet%3D%26format%3D%26count%3D%26max%3D50%26offset%3D50%26sort%3Ddefault%26order%3Dasc%26qlookup%3Dbutter%26ds%3D%26qt%3D%26qp%3D%26qa%3D%26qn%3D%26q%3D%26ing%3D&rfr_id=info%3Asid%2Fen.wikipedia.org%3AButterfat" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged October 2022">dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFEFSA_Panel_on_Dietetic_Products,_Nutrition,_and_Allergies_(NDA)2010" class="citation journal cs1">EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) (2010). <a rel="nofollow" class="external text" href="https://doi.org/10.2903%2Fj.efsa.2010.1461">"Scientific opinion on dietary reference values for fats"</a>. <i>EFSA Journal</i>. <b>8</b> (3): 1461. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.2903%2Fj.efsa.2010.1461">10.2903/j.efsa.2010.1461</a></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=EFSA+Journal&rft.atitle=Scientific+opinion+on+dietary+reference+values+for+fats&rft.volume=8&rft.issue=3&rft.pages=1461&rft.date=2010&rft_id=info%3Adoi%2F10.2903%2Fj.efsa.2010.1461&rft.au=EFSA+Panel+on+Dietetic+Products%2C+Nutrition%2C+and+Allergies+%28NDA%29&rft_id=https%3A%2F%2Fdoi.org%2F10.2903%252Fj.efsa.2010.1461&rfr_id=info%3Asid%2Fen.wikipedia.org%3AButterfat" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_journal" title="Template:Cite journal">cite journal</a>}}</code>: CS1 maint: multiple names: authors list (<a href="/wiki/Category:CS1_maint:_multiple_names:_authors_list" title="Category:CS1 maint: multiple names: authors list">link</a>)</span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFUK_Scientific_Advisory_Committee_on_Nutrition2007" class="citation web cs1">UK Scientific Advisory Committee on Nutrition (2007). <a rel="nofollow" class="external text" href="http://webarchive.nationalarchives.gov.uk/20101210102056/http://www.food.gov.uk/multimedia/pdfs/board/fsa071207.pdf">"Update on trans fatty acids and health, Position Statement"</a> <span class="cs1-format">(PDF)</span>. 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(2010). <a rel="nofollow" class="external text" href="https://doi.org/10.1007%2Fs00217-010-1387-3">"The potential of milk fat for the synthesis of valuable derivatives"</a>. <i>European Food Research and Technology</i>. <b>232</b> (1): 1–8. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1007%2Fs00217-010-1387-3">10.1007/s00217-010-1387-3</a></span>. <a href="/wiki/ISSN_(identifier)" class="mw-redirect" title="ISSN (identifier)">ISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/1438-2377">1438-2377</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=European+Food+Research+and+Technology&rft.atitle=The+potential+of+milk+fat+for+the+synthesis+of+valuable+derivatives&rft.volume=232&rft.issue=1&rft.pages=1-8&rft.date=2010&rft_id=info%3Adoi%2F10.1007%2Fs00217-010-1387-3&rft.issn=1438-2377&rft.aulast=Lubary&rft.aufirst=Marta&rft.au=Hofland%2C+Gerard+W.&rft.au=ter+Horst%2C+Joop+H.&rft_id=https%3A%2F%2Fdoi.org%2F10.1007%252Fs00217-010-1387-3&rfr_id=info%3Asid%2Fen.wikipedia.org%3AButterfat" class="Z3988"></span></span> </li> <li id="cite_note-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-16">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.ams.usda.gov/">United States Department of Agriculture Agricultural Marketing Service</a></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.ams.usda.gov/sites/default/files/media/CIDMilkFluid.pdf">USDA Commercial Item Description: Fluid Milk and Milk Products</a> (2018) Accessed January 29, 2020</span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004555">USDA Specifications for Cream Cheese, Cream Cheese with other Foods, and Related Products</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120614180032/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004555">Archived</a> 2012-06-14 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> (1994).</span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004477">United States Department of Agriculture Standard for Ice Cream</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120616172228/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004477">Archived</a> 2012-06-16 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> (1977).</span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006744">USDA Commercial Item Description: Cream, Eggnog, Half-and-half, and Sour Cream</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120616172222/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3006744">Archived</a> 2012-06-16 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback 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style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bog_butter" title="Bog butter">Bog butter</a></li> <li><a href="/wiki/Clarified_butter" title="Clarified butter">Clarified butter</a> <ul><li><a href="/wiki/Ghee" title="Ghee">Ghee</a></li> <li><a href="/wiki/Manteiga-da-terra" title="Manteiga-da-terra">Manteiga-da-terra</a></li> <li><a href="/wiki/Niter_kibbeh" title="Niter kibbeh">Niter kibbeh</a></li> <li><a href="/wiki/Smen" title="Smen">Smen</a></li> <li><a href="/wiki/Urfa_butter" title="Urfa butter">Urfa</a></li></ul></li> <li><a href="/wiki/Vologda_butter" title="Vologda butter">Vologda butter</a></li> <li><a href="/wiki/Butter#Whey_butter" title="Butter">Whey butter</a></li> <li><a href="/wiki/Yak_butter" title="Yak butter">Yak butter</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="6" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:%C5%A0v%C3%A9dsk%C3%BD_kol%C3%A1%C4%8D_naruby_904_(cropped).JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d3/%C5%A0v%C3%A9dsk%C3%BD_kol%C3%A1%C4%8D_naruby_904_%28cropped%29.JPG/135px-%C5%A0v%C3%A9dsk%C3%BD_kol%C3%A1%C4%8D_naruby_904_%28cropped%29.JPG" decoding="async" width="135" height="101" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d3/%C5%A0v%C3%A9dsk%C3%BD_kol%C3%A1%C4%8D_naruby_904_%28cropped%29.JPG/203px-%C5%A0v%C3%A9dsk%C3%BD_kol%C3%A1%C4%8D_naruby_904_%28cropped%29.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d3/%C5%A0v%C3%A9dsk%C3%BD_kol%C3%A1%C4%8D_naruby_904_%28cropped%29.JPG/270px-%C5%A0v%C3%A9dsk%C3%BD_kol%C3%A1%C4%8D_naruby_904_%28cropped%29.JPG 2x" data-file-width="1280" data-file-height="961" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dishes featuring butter</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">Butter-based sauces</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Beurre_blanc" title="Beurre blanc">Beurre blanc</a></li> <li><a href="/wiki/Beurre_mont%C3%A9" title="Beurre monté">Beurre monté</a></li> <li><a href="/wiki/Beurre_noir" title="Beurre noir">Beurre noir</a></li> <li><a href="/wiki/Beurre_noisette" title="Beurre noisette">Beurre noisette</a></li> <li><a href="/wiki/Caf%C3%A9_de_Paris_sauce" title="Café de Paris sauce">Café de Paris sauce</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Compound_butter" title="Compound butter">Compound butter</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Garlic_butter" title="Garlic butter">Beurre à la bourguignonne</a></li> <li><a href="/wiki/Beurre_Ma%C3%AEtre_d%27H%C3%B4tel" title="Beurre Maître d'Hôtel">Beurre Maître d'Hôtel</a></li> <li><a href="/wiki/Truffle_butter" title="Truffle butter">Truffle butter</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butter_tea" title="Butter tea">Butter tea</a></li> <li><a href="/wiki/Egg_butter" title="Egg butter">Egg butter</a></li> <li><a href="/wiki/List_of_butter_dishes" title="List of butter dishes">List of butter dishes</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Butter paraphernalia</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butter_churn" title="Butter churn">Butter churn</a></li> <li><a href="/wiki/Butter_curler" title="Butter curler">Butter curler</a></li> <li><a href="/wiki/Butter_knife" title="Butter knife">Butter knife</a></li> <li><a href="/wiki/French_butter_dish" title="French butter dish">French butter dish</a></li> <li><a href="/wiki/Scotch_hands" title="Scotch hands">Scotch hands</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Butter industry</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Boterwet" title="Boterwet">Boterwet</a></li> <li><a class="mw-selflink selflink">Butterfat</a></li> <li><a href="/wiki/Butter_grading" title="Butter grading">Butter grading</a></li> <li><a href="/wiki/Chicago_Butter_and_Egg_Board" title="Chicago Butter and Egg Board">Chicago Butter and Egg Board</a></li> <li><a href="/wiki/Churning_(butter)" title="Churning (butter)">Churning</a></li> <li>Butter manufacturers <ul><li><a href="/wiki/Anchor_(brand)" title="Anchor (brand)">Anchor</a></li> <li><a href="/wiki/Land_O%27Lakes" title="Land O'Lakes">Land O'Lakes</a></li> <li><a href="/wiki/Lurpak" title="Lurpak">Lurpak</a></li> <li><a href="/wiki/Magnolia_(SMC_brand)" title="Magnolia (SMC brand)">Magnolia</a></li> <li><a href="/wiki/Ornua" title="Ornua">Ornua</a>/Kerrygold</li> <li><a href="/wiki/Plugr%C3%A0" title="Plugrà">Plugrà</a></li> <li><a href="/wiki/Pr%C3%A9sident_(brand)" title="Président (brand)">Président</a></li> <li><a href="/wiki/Western_Star_(butter)" title="Western Star (butter)">Western Star</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Butter in culture</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butter_sculpture" title="Butter sculpture">Butter sculpture</a> <ul><li><a href="/wiki/Butter_lamb" title="Butter lamb">Butter lamb</a></li> <li><a href="/wiki/Torma" title="Torma">Torma</a></li></ul></li> <li><a href="/wiki/Butter_lamp" title="Butter lamp">Butter lamp</a></li> <li><a href="/wiki/Butter_rebellion" title="Butter rebellion">Butter rebellion</a></li> <li><a href="/wiki/Buttered_cat_paradox" title="Buttered cat paradox">Buttered cat paradox</a></li> <li><a href="/wiki/Buttered_toast_phenomenon" title="Buttered toast phenomenon">Buttered toast phenomenon</a></li> <li><a href="/wiki/Norwegian_butter_crisis" title="Norwegian butter crisis">Norwegian butter crisis</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Miscellaneous</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butter_mountain" title="Butter mountain">Butter mountain</a></li> <li><a href="/wiki/Artificial_butter_flavoring" title="Artificial butter flavoring">Artificial butter flavoring</a></li> <li><a href="/wiki/Butter_salt" title="Butter salt">Butter salt</a></li> <li><a href="/wiki/Dairy_salt" title="Dairy salt">Dairy salt</a></li> <li><a href="/wiki/List_of_spreads" title="List of spreads">List of spreads</a></li> <li><a href="/wiki/Butter_churning_in_Nepal" title="Butter churning in Nepal">Butter churning in Nepal</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, 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