Butterfat

Source: Wikipedia, the free encyclopedia.

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

Composition

Structure of a triglyceride containing myristic, palmitic, and oleic acid.

Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):[1][2][3]

Fatty acid content of butterfat
Type of fatty acid pct
Lower saturated (at most C12)
 
 11%
Myristic saturated C14
 
 12%
Palmitic saturated C16
 
 31%
Stearic saturated C18
 
 11%
Palmitoleic monounsaturated C16:1
 
 4%
Oleic monounsaturated C18:1
 
 24%
Linoleic polyunsaturated C18:2
 
 3%
Alpha-Linolenic
polyunsaturated C18:3
 
 1%
Trans (mainly vaccenic C18:1 trans-11)
 
 3%
black: Saturated; grey: Monounsaturated; green: Polyunsaturated; blue: Trans

Butterfat contains about 3%

US tablespoon.[3] Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic fatty acid. Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils. 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.[4][5][6][7][8]
However, two Canadian studies have shown that vaccenic acid could be beneficial compared to vegetable shortenings containing trans fats, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels.[9][10][11][12][13] A study by the US Department of Agriculture showed that vaccenic acid raises both HDL and LDL cholesterol, whereas industrial trans fats only raise LDL with no beneficial effect on HDL.[14]

Milk fatty acids, length, and position on glycerol (1, 2, 3) [15]
Fatty acid length mol% (rounded) 1 2 3
Butyryl C4 12 0 0 100
Caproyl C6 5 0 7 93
Caprylyl C8 2 25 12 63
Capryl C10 4 17 27 56
Lauryl C12 4 42 53 5
Myristyl C14 11 29 52 19
Palmityl C16 24 47 45 8
Hexadecenoyl C16:1 3 36 46 18
Stearyl C18 7 49 45 6
Oleyl C18:1 24 42 26 32
Linoleyl C18:2 3 23 47 31

U.S. standards

See also: Fat content of milk § Terms for fat content by country

In the

dairy products.[17][18][19][20]
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.

  • Milks
    • Non-fat milk
      , also labeled "fat-free milk" or "skim milk", contains less than 0.5% fat
    • Low-fat milk
      is 1% fat
    • Reduced-fat milk
      is 2% fat
    • Whole milk
      contains at least 3.25% fat
  • Cheeses
    • Dry curd and nonfat cottage cheese contain less than 0.5% fat
    • Lowfat cottage cheese contains 0.5–2% fat
    • Cottage cheese contains at least 4% fat
    • Swiss cheese contains at least 43% fat relative to the total solids
    • Cheddar cheese contains at least 50% fat relative to the total solids
  • Frozen desserts
    • Sherbet contains 1–2% fat
    • Lowfat ice cream, also called ice milk, contains no more than 2.6% fat
    • Ice cream contains at least 10% fat
    • Frozen custard, like ice cream, contains at least 10% fat, but it also must contain at least 1.4% egg yolk solids
  • 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

References

  1. ISBN 0-309-02440-4
    ; p. 203
  2. ISBN 978-3527306732
    .
  3. ^ a b "National Nutrient Database for Standard Reference Release 28". United States Department of Agriculture.[dead link]
  4. doi:10.2903/j.efsa.2010.1461.{{cite journal}}: CS1 maint: multiple names: authors list (link
    )
  5. ^ UK Scientific Advisory Committee on Nutrition (2007). "Update on trans fatty acids and health, Position Statement" (PDF). Archived from the original (PDF) on 10 December 2010.
  6. S2CID 983576
    .
  7. ^ "Trans fat". It's your health. Health Canada. Dec 2007. Archived from the original on 20 April 2012.
  8. ^ "EFSA sets European dietary reference values for nutrient intakes" (Press release). European Food Safety Authority. 26 March 2010.
  9. ^ Trans Fats From Ruminant Animals May Be Beneficial – Health News. redOrbit (8 September 2011). Retrieved 22 January 2013.
  10. PMID 19923390
    .
  11. ^ Wang, Flora & Proctor, Spencer (2 April 2008). "Natural trans fats have health benefits, University of Alberta study shows" (Press release). University of Alberta.
  12. doi:10.1002/lite.201000016
    .
  13. PMID 19923390
    .
  14. ^ David J. Baer, PhD. US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Laboratory. New Findings on Dairy Trans Fat and Heart Disease Risk, IDF World Dairy Summit 2010, 8–11 November 2010. Auckland, New Zealand
  15. ISSN 1438-2377
    .
  16. ^ United States Department of Agriculture Agricultural Marketing Service
  17. ^ USDA Commercial Item Description: Fluid Milk and Milk Products (2018) Accessed January 29, 2020
  18. ^ USDA Specifications for Cream Cheese, Cream Cheese with other Foods, and Related Products Archived 2012-06-14 at the Wayback Machine (1994).
  19. ^ United States Department of Agriculture Standard for Ice Cream Archived 2012-06-16 at the Wayback Machine (1977).
  20. ^ USDA Commercial Item Description: Cream, Eggnog, Half-and-half, and Sour Cream Archived 2012-06-16 at the Wayback Machine (2002).
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