The fat in milk, called milk fat or butterfat, plays a major role in the flavor, mouthfeel, and stability of milk products. The creaminess of milk chocolate, for example, is due to the milk fat, which softens the characteristic brittleness of cocoa butter. Milk fat consists of triglycerides surrounded by phospholipid-protein membranes (lipo-proteins), which allow them to be dispersed in the fluid portion of milk, which is primarily water. Read more »