Butterfat

The predominant kind of trans fat found in milk is vaccenic fatty acid.

Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils.

In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts.

[4][5][6][7][8] However, two Canadian studies have shown that vaccenic acid could be beneficial compared to vegetable shortenings containing trans fats, or a mixture of pork lard and soy fat, by lowering total LDL and triglyceride levels.

Commercial products generally contain the minimum legal amount of fat with any excess being removed to make cream, a valuable commodity.