from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. The natural fat of milk from which butter is made, consisting largely of the glycerides of oleic, stearic, and palmitic acids.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. the fatty components of butter

from the GNU version of the Collaborative International Dictionary of English

  • n. the fatty substance of milk from which butter is made.

from The Century Dictionary and Cyclopedia

  • n. The fat which enters the composition of butter: essentially a mixture of 68 per cent. of palmitin and 30 per cent of olein.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. the fatty substance of milk from which butter is made


Sorry, no etymologies found.


  • Softened butter blends easily with sugar, creating a light and fluffy mixture where the sugar is suspended in butterfat.

    2009 July | Baking Bites

  • It was gorgeous, and traveled beautifully, probably as a result of the nearly unfathomable extent of the butterfat which is its primary reason for being.


  • Enforcing morality through taxation is not a new idea, and it's expected to grow as New York's cash-hungry government imposes levies on other harmful substances such as butterfat, sugar, and the New York Times.

    A Twist of Word and Mind

  • Per the gelato discussion in the comments, the distinquishing factor is less butterfat for gelato.

    White Chocolate Raspberry-Swirl Gelato

  • Milk chocolate, on the other hand, contains added butterfat which can raise blood cholesterol levels.

    Chocolate's Startling Health Benefits

  • I can pick the high-percentage butterfat cow with my eye and let the Babcock tester prove the wisdom of my eye.

    Chapter 1

  • The sugar and butterfat that turn chocolate from a bitter, dry, crunchy food into one that coats the tongue and mouth have a major impact on the way we feel.

    Judith J. Wurtman, PhD: A Valentine Date With Chocolate

  • And the acid, butterfat and salty cheese work together, too.

    Butternut squash ravioli with sage butter: wine pairing | Dr Vino's wine blog

  • It's high in butterfat and low in air and, most important, it is delicious.

    Cold Comfort

  • "A few cheeses we have done are just accidents," he said, citing the breakdown of a plant agitator that didn't properly blend the butterfat in a vat of cow milk cheese.

    The Reigning Whiz of Artisanal Cheese


Log in or sign up to get involved in the conversation. It's quick and easy.