Butterfat is the most abundant constituent of butter. The butterfat content of butter is almost as high as 80 percent. It is used in many recipes as an additional ingredient to add flavor to the food. It is mostly obtained from the milk of cows and buffaloes.

Butter is separated from milk and then melted. Melted butter consists of curdled curd with water on top of it. This curd is clear butterfat when the water on top is poured off. Butterfat has the ability to speed up the growth of certain microorganisms inhibiting rancidity. Due to this particular characteristic, butterfat can be stored anywhere without refrigeration.

Butterfat Uses

It is widely used for cooking a large number of various dishes. It is used in making cake toppings, ice-cream, chocolates, pancakes, milkshake etc. Butterfat used in ice-cream imparts a very special flavor. Dried form of butterfat is widely used as a substitute of cooking oil in many countries, especially in the Indian subcontinent. Forming a major part of the daily diet, it is more widely consumed in India than in any other country of the world.

Butterfat Nutritious Facts

The chemical composition of butterfat consists of many types of fatty acids, including stearic acids. The saturated fats found in butterfat are known to be a cause of many cardiovascular diseases. The content of these fats and fatty acids in a particular type of butterfat sample depends upon the diet of the animal from which it has originally been obtained.

Butterfat contains a minute quantity of hydrogenated fats- fats responsible for very high cholesterol levels. Therefore, the use of butterfat does not have an adverse effect on cholesterol levels. Moreover, the use of butterfat helps control cellular decay in the body by reducing the process of oxidation.

Butterfat is considered to have nutritional benefits for the brain as well. It stimulates the memory and recall functions of the brain, as well as increases the overall mental intelligence. The fatty acids in butterfat function to normalize DNA production. Cellular communication also becomes stronger with the use of these fatty acids.

Butterfat has no milk protein at all and, therefore, it is especially useful for lactose intolerant people. It immensely helps in the production and storage of energy in the human body. Many vitamins, like vitamin A, vitamin B and vitamin E are found abundantly in butterfat.

External use of butterfat on skin helps prevent scarring, and is known to heal wounds due to its antibiotic properties. Due to its chemical properties, it can be preserved with its original freshness for many months, without taking any extra measures.

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