butterfat

noun

1. 乳脂
   the natural fat contained in milk and milk products

1. High-quality brands of ice cream usually contain anywhere from 13 to 17 percent butterfat.
   高级品牌的冰淇淋通常含有13%-17%的乳脂。
2. Besides making ice cream taste less like frozen milk, butterfat gives the product a creamy texture and a mellow flavor.
   除了让冰淇淋口感变得不那么像冻牛奶之外，乳脂还会让冰淇淋质地浓稠、口味醇香。
3. Check the butterfat content
   查看乳脂含量
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. 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。
6. Agitates cream to separate butterfat from buttermilk.
   搅动奶油以便从酪乳中提炼脂肪。
7. Contains more than 36% butterfat.
   乳脂肪含量不低于36%。
8. Ameliorating milk quality; Promoting butterfat rate; Decreasing cytokines in milk.
   改善乳质，提升乳脂率，降低牛乳中之体细胞素。
9. Contrasted with control group, lactoprotein was increased while butterfat percentage decreased.
   与对照组相比，乳蛋白有所升高，乳脂率有所下降。
10. Contains more than 36% butterfat. Good snacks should not have too much fat or sugar.
    乳脂肪含量不低于36%。对身体有益的零食不应含有过量的脂肪和糖分。
11. Cream that has at least 18% butterfat.
    乳脂肪含量至少达到%的奶油。
12. 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。
13. FORMATION OF ANHYDROUS THORIUM NITRATES Analysis on butterfat and Lodine Value in the Milk of Yaks and Cattle yaks
    硝酸钍、水和乙酸乙脂间的相互作用&无水硝酸钍的生成牦牛和犏牛奶中脂肪含量及碘值分析
14. All that indicates that feeding the XinYu 12 corn ensilage has the varying degree improvement to the cow milk production quantity and the milk quality, at the same time cannot reduce the milk the butterfat rate.
    表明饲喂新玉12号玉米青贮饲料对奶牛产奶量和牛奶品质有不同程度的提高和改善，并且不会降低牛奶的乳脂率。
15. On the contrary, Butterfat rate is high in the morning and afternoon but lower at midnight.
    与此相对，乳脂率在上午和下午高，深夜低。
16. According to dairy products quality, compare with control group, test group of butterfat rates been raised by respectively 0.14 points, the milk albumen has been improved by respectively 0.09 points, Dry mass of milk is improved by 0.11 points separately.
    从乳品质来看，与对照组比较，试验组的乳脂率提高了0.14个百分点，乳蛋白提高了0.09个百分点，干物质提高了0.11个百分点。
17. Determination of Composition of Triacylglycerols in Butterfat by Capillary Gas Chromatography-EI Mass Spectrometry
    奶油甘油三酯的毛细管气相色谱-EI质谱分析
18. The results showed: The butterfat rate significantly decreased with the increase of the glucose perfused ( P0.01).
    结果表明：乳脂率随葡萄糖灌注量的增加而显著降低（P0.01）。

noun

1. the fatty substance of milk from which butter is made