the.com/butterfat
The fat that makes butter butter, and skim milk sad.
means The natural fat content of milk — the component that gets skimmed off, churned, or concentrated to make cream, butter, and full-fat dairy taste the way they do.
from A straightforward 19th-century compound, built for the dairy industry as it got scientific about measuring milk quality — 'butter' plus 'fat' naming exactly the substance that gets separated out and tallied up, with no hidden story beyond plain descriptive English doing its job.
- legal minimum
- US butter must be 80% butterfat by law
- premium stuff
- European butters push 82-84% for flakier pastry
- whole milk
- only about 3.5% butterfat, rest is water and hope
- melting point
- solid at room temp, gone by body heat