samna

Butterfat is the natural fatty component found in cow's milk and is the primary ingredient in butter. It can be separated from melted butter, creating an anhydrous form that is more stable and can be stored without refrigeration for extended periods. This anhydrous butterfat is known as ghee in India and samna in Egypt, where it is widely used in cooking and sometimes in religious ceremonies. Chemically, butterfat is a mixture of triglycerides, primarily derived from fatty acids like palmitic, oleic, myristic, and stearic acids. The specific fatty acid composition can vary based on the animal's diet. Milk fat is secreted as small globules from mammary glands and is mainly composed of triglycerides, with a significant portion being saturated fatty acids.12