Milk Fat

Milk fat is the fat component of milk from cows, goats, sheep, or other mammals. It is primarily composed of triglycerides, with a complex mixture of saturated, monounsaturated, and polyunsaturated fatty acids. It is typically separated from milk through churning, a process used to make butter.

Milk fat is used in food manufacturing to provide richness, flavour, and a smooth texture. It functions as a fat source in baked goods, confectionery, and dairy products. Its presence contributes to the characteristic mouthfeel and palatability of many foods, including ice cream, chocolate, and sauces.

Milk fat is a source of dietary fat and energy. The UK's Eatwell Guide advises that fats should be consumed in moderation as part of a balanced diet. Major food safety bodies have not classified milk fat as a food additive requiring specific authorisation under UK law. Evidence regarding the health effects of dietary fats, including milk fat, is complex and subject to ongoing scientific discussion.