Milk fat
Milk fat
Milk fat (pronunciation: /mɪlk fæt/), also known as butterfat, is the fatty portion of milk. It is a complex mixture of lipids, primarily triglycerides, derived from the diet of the lactating animal and synthesized within the mammary gland.
Etymology
The term "milk fat" is derived from the Old English words "meoluc" (milk) and "fætt" (fat). The term "butterfat" comes from the Old English "butere" (butter) and "fætt" (fat).
Composition
Milk fat is composed of approximately 98% triglycerides, with the remaining 2% consisting of phospholipids, cholesterol, and other minor constituents. The triglycerides in milk fat are composed of a glycerol backbone with three fatty acids attached. These fatty acids can vary in length and degree of saturation, leading to a wide range of physical and nutritional properties.
Nutritional Value
Milk fat is a significant source of energy, providing 9 calories per gram. It is also a source of fat-soluble vitamins, including vitamin A, vitamin D, vitamin E, and vitamin K. In addition, milk fat contains several bioactive compounds, such as conjugated linoleic acid and omega-3 fatty acids, that may have health benefits.
Related Terms
- Butter: A dairy product made by churning milk or cream to separate the butterfat from the buttermilk.
- Cream: The higher-fat layer that separates from milk when it is allowed to stand.
- Ghee: A type of clarified butter that originated in ancient India, made by simmering butter to remove the water and milk solids.
- Lactose: The primary sugar found in milk, which is broken down by the enzyme lactase in the digestive system.
External links
- Medical encyclopedia article on Milk fat
- Wikipedia's article - Milk fat
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski