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Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. == Composition == The fatty acids of butterfat are typically composed as follows (by mass fraction):〔National Research Council, 1976, ''(online edition Fat Content and Composition of Animal Products )'', Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203〕〔The quote values vary by 1-3% according to the source: Rolf Jost "Milk and Dairy Products" Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim, 2002. 〕 *Saturated fatty acids: * *Palmitic acid: 31% * *Myristic acid: 12% * *Stearic acid: 11% * *Lower (at most 12 carbon atoms) saturated fatty acids: 11% * *pentadecanoic acid and heptadecanoic acid: traces *Unsaturated fatty acids: * *Oleic acid: 24% * *Palmitoleic acid: 4% * *Linoleic acid: 3% * *alpha-Linolenic acid: 1% 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「butterfat」の詳細全文を読む スポンサード リンク
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