1. The fatty component of milk or cream, consisting mainly of triglycerides; used in making butter and other dairy products.
Usage: Usually used in plural or as a mass noun; Technical/dairy industry term

Examples

• The butterfats in whole milk give it a richer taste than skim milk.
• Cheese production depends on the quality and composition of butterfats.
• Butterfats are separated from milk during the churning process to make butter.
• The percentage of butterfats in cream determines how quickly it can be whipped.
• Dairy farmers are paid based partly on the butterfats content of their milk.