How to Use milk fat in a Sentence

milk fat

noun

• Less milk fat produced a creamy sauce with a light cheddar flavor.
  — cleveland, 14 July 2021
• Milk, cream, sour cream, butter ... working in some kind of milk fat is the best counterpunch.
  — Dominic Armato, azcentral, 4 Apr. 2020
• For example, making ice cream with good milk (the source of milk fat and milk solids) is a very important, explained Stelick.
  — Lisa Drayer, CNN, 2 May 2018
• Invented in the 1930s, soft serve contains less milk fat and more air than traditional ice cream.
  — Larrisa Beth Turner, The Salt Lake Tribune, 4 Sep. 2020
• The texture here was akin to a thick mousse (perhaps because of a whopping 10% milk fat), and the flavor somehow resembled Parmesan.
  — Sam Stone, Bon Appétit, 5 Jan. 2023
• As with the other full-fat dairy snacks on this list, the higher the overall milk fat percentage, the higher the saturated fat content.
  — Good Housekeeping, 6 Feb. 2023
• Cream and milk have remarkably different fat contents, as cream is required to have at least 30% milk fat compared to whole milk which is a mere 3%.
  — Mai Nguyen, Discover Magazine, 14 Dec. 2015
• To be sure, a glass of shubat of any type, with its sour tang and mysterious globs of milk fat, can be difficult for the uninitiated to get down.
  — Andrew E. Kramer, New York Times, 1 Sep. 2019
• Butter set over steady heat separates; left to sizzle, the milk solids toast in the milk fat, turning sweet, creamy butter into rich, nutty brown butter.
  — Leah Eskin, chicagotribune.com, 7 June 2018
• Obviously, milk, butter, milk fat, condensed milk, and milk powder are off the table.
  — Women's Health, 23 Jan. 2023
• Structural changes of bovine milk fat globules during in vitro digestion.
  — Vince C Reyes, Discover Magazine, 28 May 2013
• As luck, or science, would have it, milk fat is absorbed into ancient pottery and preserved at a remarkable level.
  — Brian Handwerk, Smithsonian Magazine, 27 July 2022
• All chocolate is inherently plant-based, as cacao grows on trees, but this pairing keeps it pure without any additional milk or milk products (whey, casein, milk fat, etc.).
  — Kristy Alpert, Better Homes & Gardens, 1 Feb. 2023
• All chocolate is inherently plant-based, as cacao grows on trees, but this pairing keeps it pure without any additional milk or milk products (i.e., whey, casein, milk fat, etc.).
  — Kristy Alpert, Better Homes & Gardens, 2 Dec. 2020
• Except, unfortunately, spirits have since melted after fans learned that the sculpture is not in fact solid milk fat—but hunks of butter molded around a wire mesh frame like papier-mâché.
  — Li Goldstein, Bon Appétit, 25 Aug. 2023
• These acids are usually associated with fresh milk fat.
  — Ashley Strickland, CNN, 25 Sep. 2019
• Lock pointed out there are many other factors that affect milk fat production beyond one specific feed supplement, such as age, genetics, health, and time of year.
  — Karen Ho, Quartz, 4 Mar. 2021
• For now, Canadian milk producers who follow the directive could struggle to meet their quotas without adding more cows or incurring other additional costs to produce the same amount of milk fat.
  — Karen Ho, Quartz, 4 Mar. 2021
• In cheesemaking, the process of converting milk to cheese alters the structure and composition of milk, essentially reducing it to a concentrated form of milk fat and casein, a major milk protein.
  — Alice Chi Phung, Discover Magazine, 4 Feb. 2014
• Our proximity to luscious dairy means ice creams celebrating the best of milk fat, and our proclivity for seasonality means rotating sorbets and gelatos that highlight peak produce.
  — The Chronicle Food Team, San Francisco Chronicle, 17 June 2021
• Trials of formula supplemented with bovine milk fat globule membranes have shown confusing results.
  — Alice Callahan, Smithsonian, 25 Oct. 2019
• Quore’s gelato contains only 5% milk fat compared to ice cream, which typically tops 20%, adds Armando Lozano, Quore’s chief operating officer.
  — Phillip Valys, sun-sentinel.com, 16 Mar. 2021
• Key discriminating sensory characteristics of butters included color intensity; diacetyl, cooked, grassy, and milk fat flavors; and salty taste.
  — Ncbi Rofl, Discover Magazine, 29 Apr. 2013
• While compelling evidence on the benefits of additives like prebiotics and probiotics is lacking, one exception is milk fat globule membrane (MFGM), a protein present in breastmilk that contains several important biologically active factors.
  — Susan Reslewic Keatley, New York Times, 18 Apr. 2020

Last Updated: 24 Sep 2024