The fatty part of milk that is separated to make butter, used in measuring milk quality and richness.
Compound of 'butter' and 'fat,' referring to the specific fat content in dairy products. Became important terminology with modern dairy industry standards.
Butterfat content is why cream from grass-fed cows tastes richer and more golden than grain-fed cows—the quality of the cow's diet directly affects the composition of its milk!
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