Butterfat in the context of Cream

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It is composed of proteins and fat from milk, usually of cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

The Longhorn or British Longhorn is a British breed of beef cattle characterised by long curving horns. It originated in northern England, in the counties of Lancashire, Westmorland and Yorkshire, and later spread to the English Midlands and to Ireland. It was originally a slow heavy draught animal; cows gave a little milk, although high in fat. In the eighteenth century Robert Bakewell applied his methods of selective breeding to these cattle, which for a short time became the predominant British breed. Both the numbers and the quality of the breed declined throughout the nineteenth century and for much of the twentieth. A breed society was formed in 1878, and a herd-book published in that year.

The Longhorn was formerly listed as "priority" on the watchlist of the Rare Breeds Survival Trust, but in 2021 was listed among the "UK native breeds".

Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning.

Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter.

Stearic acid (/ˈstɪərɪk/ STEER-ik, /stiˈærɪk/ stee-ARR-ik) is a saturated fatty acid with an 18-carbon chain. The IUPAC name is octadecanoic acid. It is a soft waxy solid with the formula CH₃(CH₂)₁₆COOH. The triglyceride derived from three molecules of stearic acid is called stearin. Stearic acid is a prevalent fatty acid in nature, found in many animal and vegetable fats, but is usually higher in animal fat than vegetable fat. It has a melting point of 69.4 °C (156.9 °F)  °C and a pKa of 4.50.

Its name comes from the Greek word στέαρ "stéar", which means tallow. The salts and esters of stearic acid are called stearates. As its glycerol ester, stearic acid is one of the most common saturated fatty acids found in nature and in the food supply, following palmitic acid. Dietary sources of stearic acid include meat, poultry, fish, eggs, dairy products, and foods prepared with fats; beef tallow, lard, butterfat, cocoa butter, and shea butter are rich fat sources of stearic acid.

Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring for color. Rendering butter, removing the water and milk solids, produces clarified butter (including ghee), which is almost entirely butterfat.

Interface and colloid science is an interdisciplinary intersection of branches of chemistry, physics, nanoscience and other fields dealing with colloids, heterogeneous systems consisting of a mechanical mixture of particles between 1 nm and 1000 nm dispersed in a continuous medium. A colloidal solution is a heterogeneous mixture in which the particle size of the substance is intermediate between a true solution and a suspension, i.e. between 1–1000 nm. Smoke from a fire is an example of a colloidal system in which tiny particles of solid float in air. Just like true solutions, colloidal particles are small and cannot be seen by the naked eye. They easily pass through filter paper. But colloidal particles are big enough to be blocked by parchment paper or animal membrane.

Interface and colloid science has applications and ramifications in the chemical industry, pharmaceuticals, biotechnology, ceramics, minerals, nanotechnology, and microfluidics, among others.

Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') refers to a specific type of ice cream of Italian origin. In Italian, gelato is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams.

Margarine (/ˈmɑːrdʒəriːn/, also UK: /ˈmɑːrɡə-, ˌmɑːrɡəˈriːn, ˌmɑːrdʒə-/, US: /ˈmɑːrdʒərɪn/ ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine, or sometimes oleo (particularly in the Deep South).

Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through centrifugation, modern margarine is made through a more intensive processing of refined vegetable oil and water.

Cream is the colour of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk (specifically, the butterfat). This gives a yellow tone to otherwise-white milk at higher fat concentrations. Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced.

The first recorded use of cream as a colour name in English was in 1590.

Canada's supply management (French: Gestion de l'offre), abbreviated SM, is a national agricultural policy framework used across the country, which controls the supply of dairy, poultry and eggs through production and import mechanisms to ensure that prices for supply-managed farmers are both stable and predictable. The supply management system was authorized by the 1972 Farm Products Agencies Act, which established the two national agencies that oversee the system. The Agriculture and Agri-Food Canada federal department is responsible for both the Canadian Dairy Commission and its analogue for eggs, chicken and turkey products, the Farm Products Council of Canada. Five national supply management organizations, the SM-5 Organizations — Egg Farmers of Canada (EFC), Turkey Farmers of Canada (TFC), Chicken Farmers of Canada (CFC), the Canadian Hatching Egg Producers (CHEP) and the Ottawa-based Canadian Dairy Commission (CDC), a Crown corporation — in collaboration with provincial and national governing agencies, organizations and committees, administer the supply management system.

In the dairy industry, the supply management system implements the federated provincial policy through the Canadian Milk Supply Management Committee (CMSMC), CDC, three regional milk pools — Newfoundland's, the five eastern provinces (P5) and the four western provinces — and provincial milk marketing boards. Since 1970, the CMSMC has set the yearly national industrial raw milk production quota or Market Sharing Quota (MSQ) and the MSQ share for each province to ensure Canada to match production with domestic need and to remain self-sufficient in milk fat. Each province allocates MSQs to individual dairy farmers. In 2017, there were 16,351 dairy, poultry and eggs farms under supply management.

Goat milk is the milk of domestic goats. Goats produce about 2% of the world's total annual milk supply. Some goats are bred specifically for milk. Goat milk naturally has small, well-emulsified fat globules, which means the cream remains in suspension for a longer period of time than cow's milk; therefore, it does not need to be homogenized. Eventually, the cream rises to the top over a period of a few days. If the milk is to be used to make cheese, homogenization is not recommended, as this changes the structure of the milk, affecting the culture's ability to coagulate the milk as well as the final quality and yield of cheese.

Dairy goats in their prime (generally around the third or fourth lactation cycle) average—2.7 to 3.6 kg (6 to 8 lb)—(or 2.8 to 3.8 L (3 to 4 U.S. qt))—of milk production daily—roughly during a ten-month lactation. Goats produce more after freshening and gradually drop production toward the end of their lactation. The milk generally averages 3.5% butterfat.

Interface and colloid science is an interdisciplinary intersection of branches of chemistry, physics, nanoscience and other fields dealing with colloids, heterogeneous multiphase systems that contain extensive interface. One of the examples is colloid solution, which is a heterogeneous mixture in which the particle size of the substance is intermediate between a true solution and a suspension, i.e. between 1–1000 nm. Smoke from a fire is an example of a colloidal system in which tiny particles of solid float in air. Just like true solutions, colloidal particles are small and cannot be seen by the naked eye. They easily pass through filter paper. But colloidal particles are big enough to be blocked by parchment paper or animal membrane. Wetted porous materials, thin oil films on water interface are other examples of systems studied by interfaces and colloid science.

Interface and colloid science has applications and ramifications in the chemical industry, pharmaceuticals, biotechnology, ceramics, minerals, nanotechnology, and microfluidics, among others.

Crème fraîche (English: /ˌkrɛmˈfrɛʃ/, French: [kʁɛm fʁɛːʃ] , lit. 'fresh cream') is a dairy product similar to sour cream; it is a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions.

The common eland (Taurotragus oryx), also known as the southern eland or eland antelope, is a large savannah and plains antelope found in East and Southern Africa. An adult male is around 1.6 m (5.2 ft) tall at the shoulder and can weigh up to 942 kg (2,077 lb) with a typical range of 500–600 kg (1,100–1,300 lb). Females are around 1.4 m (4.6 ft) tall and weigh 340–445 kg (750–981 lb). It was scientifically described by Peter Simon Pallas in 1766.

Mainly a herbivore, its diet is primarily grasses and leaves. Common elands form herds of up to 500 animals, but are not territorial. The common eland prefers habitats with a wide variety of flowering plants such as savannah, woodlands, and open and montane grasslands; it avoids dense forests. It uses loud barks, visual and postural movements, and the flehmen response to communicate and warn others of danger. The common eland is used by humans for leather, and meat and has been domesticated in southern Africa. Eland milk contains more butterfat than cow's milk, and can be stored for up to eight months.