I suppose filling his bloodstream with butterfat might be considered nice.

我猜在他的血管里塞满脂肪是个不错的主意。

Sometimes butterfat is replaced for functional reasons, like to make a product vegan or dairy free.

有时乳脂被替换是出于功能原因，比如制作素食或无乳制品的产品。

But oftentimes the main driver is cost because vegetable fat replacements are a lot more cost effective than butterfat.

但往往主要驱动因素是成本，因为植物脂肪替代品比乳脂更具成本效益。

That process causes butterfat to clump together, leading to a visually unpleasant product.

该过程导致乳脂凝结在一起，导致视觉上令人不快的产品。

So when an ice cream says, okay, 10 to 16% fat, it's not necessarily all derived from butterfat or a high quality fat.

所以当一个冰淇淋的含量中有10%到16%的脂肪，这不一定全部来自乳脂或高质量脂肪。

After being skimmed off, this fat, known as butterfat, can be used in dairy products like butter, cream, and cheese.

脱脂后，这种被称为乳脂的脂肪可用于黄油、奶油和奶酪等乳制品中。

So traditionally when we think about ice cream, we think about gelato, it's made with butterfat, fat derived from dairy, i.e. milk or cream.

传统上，当我们提到冰淇淋，或者提到意大利冰淇淋时，所用的脂肪往往是乳脂肪制成的，即来自乳制品的脂肪，如牛奶或奶油。

Elizabeth Chubbuck, of Murray's Cheese in New York, said adding color comes from the time when cheesemakers in England took the butterfat from milk to make butter.

纽约墨雷奶酪的伊丽莎白·查巴克（Elizabeth Chubbuck）表示，添加颜色的历史可以追溯到英国奶酪制造商从牛奶中提取乳脂制作黄油的时代。

Full fat milk, sometimes referred to as whole milk, has 3.25% butterfat added compared to 1-2% for low and reduced fat milk, and less than half a percent for skim milk.

全脂牛奶，有时也称为全脂牛奶， 添加了 3. 25% 的乳脂，而低脂和减脂牛奶为 1-2%，脱脂牛奶则不到 0. 5%。