Milkfat is the fat of milk which exists in milk as an emulsion of small
fat globules in an aqueous phase. it is the only fat in which butyric
acid is a component of the glycerides. it has a delicate and pleasant
flavor. approximately 95% of the total milk lipids are triglycerides.
the average fat content of milk is 3.5–3.8%. it is used as a source of
fat in bakery products, confections, and frozen desserts. it is also
termed butter fat.
