butterfat

简明释义

英[ˈbʌtəfæt]美[ˈbʌtərfæt]

n. 乳脂；牛奶中的脂肪

英英释义

单词用法

同义词

反义词

例句

1.All but irresistible to anyone with a sweet tooth, the new treat was also loaded with butterfat.

所有，但吃甜食不可抗拒的任何人，新的治疗也装载乳脂。

2.It has a smooth, satiny texture and is labeled according to its butterfat content.

它有一个平稳，光滑的纹理，并根据其标示乳脂含量。

3.Milk chocolate, on the other hand, contains added butterfat which can raise blood cholesterol levels. And it has less antioxidants and other beneficial phytochemicals than dark chocolate.

但是，牛奶巧克力中添加的乳脂会提高血液中胆固醇含量。牛奶巧克力的抗氧化成份和其他有益的植物营养素也比黑巧克力低。

4.Half milk and half light cream; contains 10% to 18% butterfat.

一半是奶，一半是轻奶油；包含10%到18%的乳脂肪。

5.Cream are categorized and sold according to the amount of milk fat or butterfat they contain.

鲜奶油是按照其不同的乳脂含量来区分以及销售的。

6.Milk chocolate, on the other hand, contains added butterfat which can raise blood cholesterol levels. And it has less antioxidants and other beneficial phytochemicals than dark chocolate.

但是，牛奶巧克力中添加的乳脂会提高血液中胆固醇含量。牛奶巧克力的抗氧化成份和其他有益的植物营养素也比黑巧克力低。

7.It is high in butterfat (80-85%) and low in protein.

富含乳脂肪(80 ~ 85%)，但蛋白质含量少。

8.The first has better flavor but tends to separate into thick and thin layers during the hours it takes to ferment, and is more likely to leak butterfat when heated.

前者味道更好，但是往往会在它需要发酵的数小时内会有厚、有薄的层，加热时更可能失去乳脂。

9.Maple Hill signs a contract pledging to buy the farmer's milk at a guaranteed base price, plus quality premiums and incentives for higher protein, butterfat and other solids.

梅普尔·希尔签署了一份合同，并承诺以有保证的基本价格购买该农民的牛奶，外加质量更高、含量更多的蛋白质、乳脂和其他固体物质。

10.Skim milk has little to no butterfat, making it lower in calories.

脱脂奶几乎没有奶脂，因此热量较低。

11.In ice cream production, the amount of butterfat is crucial for texture.

在冰淇淋生产中，奶脂的含量对质地至关重要。

12.The cheese is made from milk with a high butterfat percentage.

这种奶酪是用高奶脂百分比的牛奶制作的。

13.The cream used in this recipe has a high content of butterfat.

这个食谱中使用的奶油含有高量的奶脂。

14.Dairy products with more butterfat tend to have a richer flavor.

含有更多奶脂的乳制品往往味道更浓郁。

作文

Butterfat, also known as milkfat, is a crucial component of dairy products that contributes to their flavor, texture, and nutritional value. It is the fatty part of milk that is separated during the cream extraction process. The significance of butterfat (奶脂) in the dairy industry cannot be overstated, as it plays a vital role in determining the quality and characteristics of various dairy items such as butter, cheese, and ice cream. In this essay, we will explore the importance of butterfat (奶脂) and its impact on our diet and culinary experiences.Firstly, butterfat (奶脂) is essential for flavor. It carries flavors and aromas in dairy products, enhancing the overall taste experience. For instance, the rich, creamy flavor of butter is largely due to its high butterfat (奶脂) content. Similarly, cheeses with higher levels of butterfat (奶脂) tend to have a more robust and complex flavor profile. This is why gourmet cheeses often command higher prices; they contain more butterfat (奶脂), which translates to better taste.Moreover, the texture of dairy products is significantly influenced by butterfat (奶脂). The smooth and creamy mouthfeel of ice cream or the velvety consistency of a rich cheese sauce can be attributed to the presence of butterfat (奶脂). When making ice cream, for example, the butterfat (奶脂) content helps to create a silky texture that melts in your mouth, providing a delightful sensory experience. Low-fat or non-fat alternatives often lack this luxurious texture, which is why many consumers prefer full-fat dairy products despite the calorie difference.In addition to flavor and texture, butterfat (奶脂) is also an important source of nutrients. It contains essential fatty acids and fat-soluble vitamins such as A, D, E, and K. These nutrients are vital for various bodily functions, including maintaining healthy skin, supporting immune function, and promoting overall well-being. While there has been some debate over the health implications of consuming butterfat (奶脂), recent studies suggest that moderate consumption can be part of a balanced diet. Many nutritionists now advocate for the inclusion of whole-fat dairy products, emphasizing their benefits over low-fat alternatives that may contain added sugars to improve taste.Furthermore, butterfat (奶脂) plays a significant role in culinary traditions around the world. From French pastries made with rich butter to traditional Indian ghee, the use of butterfat (奶脂) is deeply rooted in various cuisines. Chefs often rely on butterfat (奶脂) to achieve specific textures and flavors in their dishes, showcasing its versatility in both sweet and savory applications.In conclusion, butterfat (奶脂) is more than just a simple component of dairy; it is a key player in the flavor, texture, and nutritional profile of many beloved foods. Its importance in culinary practices and dietary choices highlights the need for a deeper understanding of this ingredient. As we continue to explore and appreciate the role of butterfat (奶脂) in our diets, we can make informed decisions about how to incorporate it into our meals while enjoying its unique contributions to our culinary experiences.

奶脂，也称为乳脂，是乳制品中的一个关键成分，影响其风味、质地和营养价值。它是从牛奶中提取的脂肪部分，在提取奶油的过程中被分离出来。奶脂 在乳制品行业中的重要性不容小觑，因为它在决定各种乳制品（如黄油、奶酪和冰淇淋）的质量和特性方面起着至关重要的作用。本文将探讨奶脂的重要性及其对我们饮食和烹饪体验的影响。首先，奶脂 对于风味至关重要。它承载着乳制品中的风味和香气，增强了整体的味觉体验。例如，黄油的丰富、奶油般的风味主要归因于其高奶脂 含量。同样，含有较高奶脂 的奶酪往往具有更强烈和复杂的风味特征。这就是为什么美味奶酪通常价格较高的原因；它们含有更多的奶脂，这转化为更好的味道。此外，乳制品的质地也受到奶脂 的显著影响。冰淇淋的光滑和奶油状口感，或浓厚奶酪酱的丝滑一致性，都可以归因于奶脂 的存在。在制作冰淇淋时，奶脂 含量有助于创造出在口中融化的丝滑质地，提供愉悦的感官体验。低脂或无脂替代品往往缺乏这种奢华的质感，这也是为什么许多消费者尽管卡路里不同，但仍然偏爱全脂乳制品。除了风味和质地外，奶脂 还是重要的营养来源。它含有必需脂肪酸和脂溶性维生素，如A、D、E和K。这些营养素对各种身体功能至关重要，包括维持健康的皮肤、支持免疫功能和促进整体健康。尽管关于消费奶脂 的健康影响存在一些争论，但最近的研究表明，适度消费可以成为均衡饮食的一部分。许多营养师现在提倡包括全脂乳制品，强调它们相对于可能含有添加糖以改善口味的低脂替代品的好处。此外，奶脂 在世界各地的烹饪传统中也发挥着重要作用。从用丰富黄油制作的法式糕点到传统的印度酥油，奶脂 的使用深深扎根于各种美食中。厨师们常常依赖奶脂 来实现他们菜肴中特定的质地和风味，展示了它在甜咸两种应用中的多样性。总之，奶脂 不仅仅是乳制品中的一个简单成分；它是许多受人喜爱的食品中风味、质地和营养成分的关键角色。它在烹饪实践和饮食选择中的重要性突显了对这一成分更深入理解的必要性。当我们继续探索和欣赏奶脂 在我们饮食中的作用时，我们可以对如何将其纳入我们的餐点做出明智的决策，同时享受其对我们烹饪体验的独特贡献。