🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
By Harold McGee
Published 2004
Milk fat accounts for much of the body, nutritional value, and economic value of milk. The milk-fat globules carry the fat-soluble vitamins (A, D, E, K), and about half the calories of whole milk. The higher the fat content of milk, the more cream or butter can be made from it, and so the higher the price it will bring. Most cows secrete more fat in winter, due mainly to concentrated winter feed and the approaching end of their lactation period. Certain breeds, notably Guernseys and Jerseys from the Channel Islands between Britain and France, produce especially rich milk and large fat globules. Sheep and buffalo milks contain up to twice the butterfat of whole cow’s milk.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement