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Topic: Butterfat

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	Cream - Joyofbaking.com
		It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light).
		Single Cream has a 20% butterfat content and is used in both sweet and savory cooking.
		Double (rich) Cream has a 48% butterfat content and can be whipped and is also used in pies and sauces.
	www.joyofbaking.com /Cream.html (0 words)

	NPR : Butterfat Trio: 'Ghost Town'
		The Butterfat Trio (l to r): drummer Jeff Moehle, keyboardist Rob Cookman, bassist Mark Van Ziegler
		Open Mic, May 1, 2006 · Butterfat Trio fuses contemporary rhythms with standard and popular song.
		Now based in Chicago, Ill., Butterfat Trio was formed in Kalamazoo, Mich. in 1998 by keyboardist Rob Cookman, drummer Jeff Moehle, and bassist Lyman Medeiros.
	www.npr.org /templates/story/story.php?storyId=4983935 (219 words)

	Butterfat might be path to Fat City
		"Butterfat is like gold," reports Gene Grabowski, a spokesman for the Grocery Manufacturers of America.
		Gluttons R Us Milk butterfat is the key ingredient in sour cream, whipped cream, ice cream, pastry and, of course, butter.
		In short, butterfat is responsible for all the things that make life worth living.
	www.enquirer.com /columns/pulfer/1998/11/111298lp.html (0 words)

	The Case for Butter by Trauger Groh
		This process takes about 24 to 36 hours in the summer and when it is completed the sour cream is mechanically beaten with wooden tools until the butterfat globules stick together and the protein-carrying liquid — the buttermilk — is released.
		Homogenization destroys the butterfat globules so much that the cream can no longer rise in the milk.
		In addition to all that is mentioned, the milk has to be pushed and sucked through miles of pipes that have to be chemically cleaned.
	www.realmilk.com /butter.html (0 words)

	About - Butterfat
		Butterfat - along with other components such a proteins and sugars, contributes to the flavor of the code.
		The butterfat content of code is important because the full, rich and creamy flavor of the code comes mostly from the butterfat.
		There are many products available to programmers that make software much larger and complex; we believe taste is more important than size and it shows!
	www.butterfat.net /wiki/About (0 words)

	Email graphic traceroute (Site not responding. Last check: )
		Mar 16: Holy crap we're now on Wired blogs and Macuser (we are friendly to Macs, of course), although only Wired got the details right (like, we're nowhere near 100% accurate).
		Apr 7: "A merry band of programmers (called Butterfat, grease to be cooked) has fun much to create useless but funny tools.
		Like this tool to know which way followed your email, of waiter out of waiter, before landing on your premise.
	map.butterfat.net /emailroutemap (215 words)

	CNN - Got butterfat? Shortage whips up price hike - June 23, 1998
		Supplies of butterfat, the ingredient that gives ice cream, chocolate, cheese, pastries and other rich foods that yummy taste, are melting away because of low inventory, rising demand and exports.
		But butterfat consumption is up this year as food makers have been quietly adding more fat to their products and Americans have been lapping it up after years of low-fat and no-fat diets.
		Butterfat is the fatty part of milk that is processed out to make butter and is also added to foods.
	www.cnn.com /US/9806/23/butterfat.shortage/index.html (696 words)

	SACO FOODS
		Butterfat content of milk has been rising over the years due to genetic improvements in dairy herds.
		This buttermilk is then re-separated to remove the excess butterfat, and is dried (uncultured) for industrial applications such as commercial ice cream and baking mixes, as well as consumer package goods such as buttermilk pancake and baking products.
		First, the acidification of the cream with the addition of a lactic acid producing culture aids in the separation of the butterfat in the churning process (remember, the cream is 40% butterfat and 60% skim milk).
	www.sacofoods.com /realculbuttermilk.html (758 words)

	CD Baby: BUTTERFAT TRIO: Under Dog
		Based in Chicago, IL, Butterfat Trio is a group of four professional musicians that performs as three.
		Butterfat Trio's first full length album, Underdog, contains all original music, with the exception of the popular "standard" Black Hole Sun by Soundgarden.
		butterfat trio must be the real greek god of music.
	www.cdbaby.com /cd/butterfat (642 words)

	Dairy - Wikipedia, the free encyclopedia
		When people wanted cream, or butter, they would place the milk in a shallow pan in a cool part of their house—the "dairy"—and allow the butterfat portion of the milk to rise to the surface.
		The cream could then be churned so that the particles of butterfat would coagulate in the form of butter, leaving buttermilk.
		Butter is used as a spread on bread, as a cooking fat, as an addition to baked food such as cakes, as a shortening agent for pastries and a thickening in sauces and roux.
	en.wikipedia.org /wiki/Dairy (4424 words)

	Preparation of butterfat and vegetable butter substitutes - Patent 5395629
		The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.
		In ice cream, by way of example, the butterfat replacer employed at a level to replace partially, or totally, milk fat from cream gave substantial benefits in slightly lower caloric density, lower cholesterol, better flavour release, improved texture and stability and about the same heat-shock resistance in comparison to regular ice cream based on cream.
		The butterfat replacers had functionality and organoleptic properties similar to regular butterfat from cream but were free of cholesterol and had a better stability to oxidation and a caloric density about 25% lower.
	www.freepatentsonline.com /5395629.html (3056 words)

	Subchapter II. Butterfat Content; Babcock Test
		The milk purchased from each milk producer shall be represented by a composite sample taken from the entire delivery of each of the several lots purchased from the milk producer and shall cover a period of not more than 16 days.
		If the composite sample should in some manner be destroyed during the period and it becomes necessary to use fresh samples as the basis of settlement at least 3 fresh samples shall be taken from 3 separate deliveries of milk.
		If butterfat tests vary more than 0.02% from one testing period to the next testing period, a retest shall be made and reported.
	delcode.delaware.gov /title3/c031/sc02/index.shtml (1472 words)

	How You Can Benefit from REAL Milk
		Average butterfat content at the turn of the century, when American dairy farmers used Jersey and Guernsey cows, was over 4% (more than 50% of calories).
		Butterfat contains vitamins A and D needed for the assimilation of calcium and protein in the water fraction of the milk.
		Butterfat is rich in short and medium chain fatty acids which protect against disease and stimulate the immune system.
	www.becomehealthynow.com /article/traditional/17 (1589 words)

	Format Document
		Plain or extract flavored ice cream shall contain not less than ten per cent butterfat and not less than one and six-tenths pounds total food solids per gallon, nor more than six-tenths per cent by weight of a stabilizer approved by the United States pure food and drug administration.
		Chocolate ice cream shall contain not less than eight per cent butterfat, one per cent by weight of chocolate or cocoa and one and six-tenths pounds edible solids per gallon, and not more than six-tenths per cent by weight of a stabilizer approved by the United States pure food and drug administration.
		D. Ices, sherbets and similar frozen products in which water is the principal ingredient but which contain a small amount of dairy products as a stabilizer or to improve the texture, shall not be considered a dairy product and shall not be labeled or sold as a dairy product or in imitation thereof.
	www.azleg.state.az.us /FormatDocument.asp?inDoc=/ars/3/00625.htm&Title=3&DocType=ARS (340 words)

	Swissrose International (Site not responding. Last check: )
		A: "Butterfat content" refers to the percentage of butterfat in the "dry matter".
		It's a way that cheese makers use in describing (actually measuring) the amount of butterfat that remains in the milk solids once all the water (whey) has been removed.
		Partial fat cheese is usually made from milk which has been skimmed or decreamed --and butterfat in such cheeses can range anywhere from 15% to 45%.
	www.swissrose.com /pages/j303_a1633.html (1666 words)

	Steve Khan "Mr. Butterfat" Lead Sheet
		Butterfat" became just "Butterfat" and, the horrific title of "Do the Grunt" became "Duck Ankles." In various contexts, we had been playing these tunes for quite some time, so it felt very natural to be recording them together.
		Butterfat." Needless to say, I was totally surprised by this most sincere form of a compliment.
		Butterfat" and "Duck Ankles" to the dishonest and unscrupulous producer of "TAKING OFF." I had good friends around me, begging me not to sign those papers, assuring me that it was easy for someone, anyone, to have their own publishing company, but I was afraid and intimidated, and couldn't 'hear' their words.
	www.stevekhan.com /butterfata.htm (1976 words)

	Dept. of Agriculture_603_063
		Each receipt of milk shall be sampled at the time of receipt and a butterfat test shall be made of each individual sample or of a composite sample made from a representative sample of each receipt of milk.
		The receiving handler or producer-handler shall prepare a monthly summary of hundredweight and butterfat of all other source milk or cream received, whether received from a manufacturing grade producer, a producer-handler, a nonlicensed handler, or a licensed handler.
		Such summary shall be itemized, showing the amount of hundredweight and butterfat sold to each person or firm, and the classification of utilization for which the milk was used by the purchaser.
	arcweb.sos.state.or.us /rules/OARS_600/OAR_603/603_063.html (1389 words)

	Dept. of Agriculture_603_066
		The hundredweight and butterfat reported as custom processed and returned to a given producer-handler must never be greater than the amount received for custom processing from such producer-handler.
		Any hundredweight or butterfat of processed and bottled milk, over and above that which was custom processed and delivered to the producer-handler shall be Class 1 sales of the handler and shall be included with other Class 1 sales as reported on the appropriate line of the monthly handler report.
		(2) Deduct from the hundredweight and butterfat of each class the hundredweight and butterfat received from other handlers or producer-handlers as classified and reported by the handler or producer-handler from whom the milk was received pursuant to OAR 603-066-0100(1).
	arcweb.sos.state.or.us /rules/OARS_600/OAR_603/603_066.html (3810 words)

	Milk Allergy
		If you are allergic to butterfat, you will find it much easier to locate food products that you can tolerate.
		Butterfat is also used in many commercial food products.
		Butterfat is seperated from milk via centrifuge, and the seperate product is processed for cream, butter, ice cream...etc. It is much easier to eliminate butterfat from the diet than it is casein.
	www.livingwithoutmilk.com /milkallergy.html (711 words)

	Georgia FACES - Butterfat Shortage Good News for Georgia Dairies
		But as butterfat has become more dear, farmers are finally getting paid more for their milk.
		The standard is 3.5 percent butterfat per hundredweight of milk.
		Thomas said the feeds that can increase butterfat content were in short supply and were costly through the summer.
	georgiafaces.caes.uga.edu /viewtext.cfm?id=56 (631 words)

	Inside Collin County Business - Portfolio / Columns Archives Page
		There is no dispute – the higher the butterfat, the better the product; the lower the overrun (air), the better the product; and the higher the quality of ingredients, the better the product.
		By definition, to be labeled ice cream, the butterfat of the frozen dairy treat must be at least 10 percent (on the low side) and up to 16 percent butterfat (on the high side).
		The butterfat is about 5 percent and that is why gelato is not ice cream, because Federal Standards require ice cream to be at least 10 percent butterfat.
	www.insidetxbiz.com /1columns/stories/pf05260402.htm (986 words)

	Double Rainbow \| About Us \| News
		Although it's impossible to confirm this theory (manufacturers won't release their recipes to the public), it was clear that the absence of stabilizers and use of natural flavorings were not reliable indicators of a great- tasting ice cream.
		A natural byproduct of milk, butterfat, sometimes also called milk fat, is a coveted addition to an ice cream's list of ingredients, contributing to smooth texture, rich flavor, and structure.
		Of the ice creams we tasted, butterfat content ranged from 10 to 16 percent and, in general, the higher the butterfat content, the higher the ice cream rated.
	www.doublerainbow.com /aboutus/news.html (2110 words)

	Class and Producer Milk and Component Prices - Description
		Under this system, producer prices are based on the value of components, butterfat, protein, and other solids, in the milk they market and the value of the producer price differential.
		The uniform skim milk and butterfat prices are the weighted average values of each class’s skim milk and butterfat prices.
		The weights are the volumes of skim milk and butterfat used in each class.
	www.ams.usda.gov /dyfmos/mib/fedordprc_dscrp.htm (852 words)

	Functionalities-Functions-Designing Indulgent Desserts
		It appears, however, that many consumers are willing to pay the price as long as their ice cream 'screams' butterfat, their chocolate is in chunks, and their fruit is in pieces, not ribbons.
		Low butterfat and the total solids content of 35% to 37% found in most store brands usually results in weaker body, reduced creaminess and faster melt down.
		The mix should still be aged for at least four hours to allow for the latent heat of the butterfat to disperse and allow it to return to the correct proportions of crystallized and liquid fat.
	www.foodproductdesign.com /articles/462/462_0297DE.html (4606 words)

	American Butter Institute Market Situation & Outlook for 2000
		At the May hearings, Dr. David Barbano, a dairy scientist from Cornell University, testified that it was unfair to price the butterfat in cheese the same as other butterfat, and proposed instead that Class III butterfat and protein values be jointly calculated from cheese prices using their marginal yields.
		However, the new blended butterfat price will also dilute the response of dairy farmers to changes in butter prices, since about 40% of producer butterfat won't be priced according to butter prices.
		Milk production is still growing, and butterfat is still short, as evidenced by butter's jump to $1.80 in early November and its continuing in the $1.80's in early December.
	www.butterinstitute.org /marketsituation/fourthquarter2000.htm (1469 words)

	Breeds of Livestock - Russian Black Pied Cattle
		The average milk yield of 11 100 cows of the leading herds surveyed in various regions of the RSFSR in 1984 was 5559 kg, with a butterfat content of 3.82%.
		Cow Volga 3790, in her 3rd lactation produced 17 517 kg of milk with 4.20% butterfat; she was kept at Rossiya breeding center in Chelyabinsk region.
		The breeding program of the Black Pied breed aims to produce a type with a milk yield of 6.0-7.5 thousand kg, butterfat content 3.8-3.9%, live weight of cows not less than 600 kg, udder index of 43-45% and milk flow speed of 2.0-2.5 kg per minute by using Holstein-Friesian sires from the U.S.A. and Canada.
	www.ansi.okstate.edu /breeds/cattle/russianblackpied/index.htm (1271 words)

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