Cows Milk Fat

Cows milk fat, commonly known as butterfat, is the fat component of milk produced by cows. It is extracted from milk or cream through churning. The fat globules are separated from the liquid (buttermilk) and then typically washed and worked to form a solid or semi-solid product.

Milk fat is used in food manufacturing for its rich flavour, creamy texture, and emulsifying properties. It contributes to the palatability and mouthfeel of products like biscuits, cakes, ice creams, and chocolate confectionery. It also aids in creating desirable textures in baked goods and dairy-based desserts.

Cows milk fat is a natural component of milk and is not considered a food additive requiring authorisation on the Register of Food Additive Authorisations. It is a source of energy and fat-soluble vitamins. Like other fats, it is high in calories. The NHS Eatwell Guide advises that while fats are essential, they should be consumed in moderation as part of a balanced diet, with a focus on unsaturated fats over saturated fats. Evidence regarding the specific health impacts of saturated fats, such as those found in milk fat, is complex and ongoing, with various bodies continuing to review the evidence.