Mother Nature knew what she was doing when she created milkfat. Milkfat is the fat component of fluid milk which, in turn, is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows. Of course, milkfat also can be sourced as a milk component from a variety of mammalian species (i.e., goat milk). In most cases, we discuss milkfat from bovine-produced milks.
As an ingredient in frozen desserts, milkfat is critical when delivering sensory appeal (flavor, body, texture) and resistance to heat shock (shelf-life.) The old adage, “no fat, no flavor, no good,” may or may not apply.