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Butterfat

Butterfat. The fat obtained from cow's milk, also referred to as milk fat, that forms the principal constituent of ordinary butter. It is composed of some 70% of saturated fatty acids (q.v.) that include mainly butyric (q.v.), myristic (q.v.), palmitic (q.v.) and stearic (q.v.) acids, and 30% of unsaturated fatty acids that comprise principally oleic (q.v.), palmitoleic (q.v.) and linoleic (q.v.) acids.