What is another name for milk fat? It's called butterfat

December 9, 2025 •

4 min read

Scientific analysis has identified over 400 different fatty acids within milk fat, making it one of the most complex natural fats available. While known by many names, the most common other name for milk fat is butterfat, the component responsible for the rich flavor and smooth texture in dairy products.

Quick Summary

Milk fat, frequently referred to as butterfat, is the primary fatty component in milk and dairy products. It consists mainly of triglycerides and is concentrated to produce items like butter and ghee, contributing significantly to their flavor, texture, and mouthfeel.

Key Points

Butterfat is the main alternative name: The terms milk fat and butterfat are generally used interchangeably to refer to the fatty portion of milk.
Fatty acid complexity: Milk fat contains over 400 different types of fatty acids, consisting primarily of triglycerides.
Globule structure: In raw milk, fat is suspended in milk fat globules (MFG), which are stabilized by a membrane (MFGM).
Highly processed forms: Ghee and Anhydrous Milk Fat (AMF) are highly concentrated forms of milk fat produced by removing water and milk solids.
Varies by dairy product: The fat percentage, or milk fat content, varies significantly across dairy products, from skim milk to cream and hard cheese.
Important for culinary quality: Milk fat provides much of the flavor, smooth mouthfeel, and texture in dairy products and is prized for its culinary uses.
Nutritional nuance: Newer research suggests the health effects of dairy fat are more complex than previously thought and depend on the food matrix, with some components offering potential benefits.

The Many Names of Milk Fat

The simple answer to the question "What is another name for milk fat?" is butterfat. The terms are often used interchangeably to refer to the natural fatty portion of milk. However, the terminology can be confusing because the same core component is known by different names depending on its concentration and processing method. Beyond the basic interchangeability, other terms describe highly concentrated forms of milk fat.

Milk Fat, Butterfat, and Dairy Fat

For consumers, especially in older and newer cookbooks, the reference to butterfat versus milk fat has historically been a matter of custom rather than science, as they are chemically the same. Dairy fat is a broader term encompassing all fat derived from dairy products, which includes milk fat and butterfat. For most day-to-day purposes, if you're discussing the fat in regular milk, cream, or butter, the terms milk fat and butterfat are synonymous and widely understood.

Highly Concentrated Forms

Ghee: A type of clarified butterfat, traditionally produced in India, where cream or butter is slowly heated until the water and milk solids are evaporated. What remains is a pure, golden fat with a nutty aroma and a very high smoke point.
Anhydrous Milk Fat (AMF): Also known as butter oil, this is a product containing 99.8% milk fat with less than 0.1% moisture. AMF is used extensively in commercial food manufacturing for products that require a concentrated, shelf-stable dairy fat.

Understanding Milk Fat: Composition and Structure

Milk fat is remarkably complex. Its core composition consists almost entirely of triglycerides, with a much smaller portion of other lipids like phospholipids and sterols. Over 400 unique fatty acids have been identified within this mixture, with the exact composition influenced by the animal's diet, breed, and stage of lactation.

The Unique Milk Fat Globule

In raw milk, this fat doesn't simply float freely. It is encased within microscopic spheres known as milk fat globules (MFG). Each globule is enveloped by a protective layer called the Milk Fat Globule Membrane (MFGM), which helps stabilize the fat emulsion. This unique structure has significant implications for how dairy products are processed, influencing everything from the effectiveness of homogenization to the texture of cream and cheese. Homogenization, for example, breaks down the MFGM, which in turn prevents the cream from separating naturally from the milk.

Milk Fat in Various Dairy Products

The amount of milk fat is a primary differentiator among many dairy products and determines their richness and texture. The fat content is often listed as a percentage on product labels.

Whole Milk: Contains at least 3.25% milk fat, providing a rich flavor.
2% Milk: A reduced-fat option with 2% milk fat.
1% Milk: A low-fat alternative containing 1% milk fat.
Skim/Nonfat Milk: Has had virtually all the fat removed, leaving only about 0.1% fat.
Cream: A highly concentrated milk fat product. Different types of cream, such as heavy whipping cream and light cream, are categorized by their milk fat percentage.
Cheese: The fat content in cheese varies widely depending on the type. Hard cheeses like Parmesan tend to have a high fat content due to lower moisture, while part-skim mozzarella and cottage cheese have a much lower fat percentage.

Processed Forms of Milk Fat: A Comparison


Feature	Butter	Ghee	Anhydrous Milk Fat (AMF)
Fat Percentage	Approx. 80-84% milk fat	Nearly 100% milk fat	99.8% milk fat
Processing	Churned from cream to clump fat globules	Simmered butter to remove water and milk solids	Produced by melting butter and removing all moisture
Flavor	Rich, creamy, often salted or cultured	Nutty, toasted, and intensely buttery	Bland, neutral flavor for industrial use
Moisture Content	Approx. 15% water	<1% water	<0.1% water
Storage	Refrigerated	Ambient temperature for months	Extended shelf life without refrigeration
Common Use	Spreading, baking, general cooking	Frying, sautéing, traditional Indian cuisine	Industrial food manufacturing (pastries, chocolate)

The Nutritional Profile and Health Aspects

For decades, health advice often focused on minimizing saturated fat intake from dairy. However, recent research provides a more nuanced view of the nutritional value of milk fat. Studies have indicated that the specific health effects may depend more on the dietary context and the food matrix of the dairy product.

Milk fat is also a natural source of certain bioactive fatty acids that may offer health benefits. One example is conjugated linoleic acid (CLA), a naturally occurring trans fatty acid in ruminant milk that has been studied for its potential antioxidant and anti-inflammatory properties. Additionally, milk fat contains short-chain fatty acids like butyric acid, which are important energy sources for intestinal cells and contribute to gut health. Recent investigations support that milk saturated fatty acids should no longer be considered as a single group in terms of metabolism or negative effects in case of excess.

Conclusion: The Richness and Role of Milk Fat

Ultimately, knowing that another name for milk fat is butterfat is key to understanding dairy products. Whether it's the 3.25% butterfat in whole milk, the high concentration in heavy cream, or the nearly pure form found in ghee, milk fat is an essential component. Its complex composition and unique globule structure contribute significantly to the flavor, texture, and nutritional properties that make dairy products so versatile and delicious.

From the cream that rises to the top of raw milk to the shelf-stable powders used in food manufacturing, milk fat plays a central and multifaceted role. Understanding its various names and forms helps in appreciating its importance in both culinary applications and nutritional science.

Frequently Asked Questions

Yes, the terms "butterfat" and "milk fat" can be used interchangeably, as they both refer to the natural fat component found in milk.

Ghee is a clarified form of butter that is heated to remove all water and milk solids. This process results in a product that is nearly 100% pure milk fat with a rich, nutty flavor and a higher smoke point.

Milk fat globules are microscopic droplets of milk fat (triglycerides) that are suspended in milk and are surrounded by a protective membrane. This structure keeps the fat evenly dispersed in raw milk.

The fat is removed from whole milk using a centrifugal separator. This machine spins the milk at high speed to separate the less-dense fat from the heavier skim milk.

Skim milk is virtually fat-free, containing only about 0.1% fat by weight. In contrast, whole milk contains a minimum of 3.25%.

Recent research suggests that the effect of dairy saturated fats on health depends heavily on the overall dietary context and the food matrix, with some bioactive compounds offering potential health benefits not seen in other fats.

Milk fat is a crucial component in cheesemaking, as it influences the final flavor, texture, and yield of the cheese. Harder cheeses like cheddar and Parmesan typically have higher fat contents.

Anhydrous milk fat (AMF), or butter oil, is a highly concentrated, shelf-stable fat used primarily in the food manufacturing industry. It provides a consistent dairy fat for products like chocolate, ice cream, and baked goods.