Butteroil is the fat concentrate obtained primarily from butter or cream by the removal of practically all the water and solids not fat content. The terms milk fat and anhydrous milk fat, dry butterfat and dehydrated butter fat are used synonymously with butte roil but the raw material used for their preparation is mainly cream. Butteroil serves as a richest source milk fat amongst the western dairy products and is rich in fat soluble vitamins like A, D, E and K.
Butteroil is usually used in the production of recombined milk, for reconstitution into butter. It can also be used in the manufacture of ice cream, as a cooking medium and in the confectionery industry. Butteroil is also utilized in the production of various types of fat spreads.