butterfat

[ buht-er-fat ]

/ ˈbʌt ərˌfæt /

butter; milk fat; a mixture of glycerides, mainly butyrin, olein, and palmitin.

Origin of butterfat

First recorded in 1885–90; butter + fat

A centrifuge used for running the Babcock milk test, which determined the percentage of butterfat.

Agricultural Implements and Machines in the Collection of the National Museum of History and Technology |John T. Schlebecker
For example, the centrifuge used in the butterfat test, discovered in 1890 by Stephen M. Babcock, survived in several forms.

Agricultural Implements and Machines in the Collection of the National Museum of History and Technology |John T. Schlebecker
A machine used in determining the amount of butterfat in milk or cream.

Agricultural Implements and Machines in the Collection of the National Museum of History and Technology |John T. Schlebecker

butterfat

/ (ˈbʌtəˌfæt) /

the fatty substance of milk from which butter is made, consisting of a mixture of glycerides, mainly butyrin, olein, and palmitin