Butterfat

Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.

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In the U.S., there are federal standards for butterfat content of dairy products.http://www.pueblo.gsa.gov/cic_text/food/buydairy/buydairy.txt Commercial products generally contain the minimum legal amount of fat.

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• Milks
• skim milk contains less than 0.5% fat, typically 0.1%
• lowfat milk contains between 0.5-2% fat; 1% and 2% varieties are widely marketed
• whole milk contains at least 3.25% fat
• Creams
• half and half contains 10.5-18% fat
• light cream and sour cream contain 18-30% fat
• light whipping cream (often called simply "whipping cream") contains 30-36% fat
• heavy cream contains a minimum of 36% fat
• manufacturer's cream (not federally regulated) contains 40% fat
• Butter (including whipped butter) contains at least 80% fat
• Cheeses
• dry curd and nonfat cottage cheese contain less than 0.5% fat
• cottage cheese contains at least 4% fat
• lowfat cottage cheese contains 0.5-2% fat
• cheddar cheese contains at least 50% fat
• Swiss cheese contains at least 43% fat
• Frozen desserts
• ice cream contains at least 10% fat
• lowfat ice cream, also called ice milk, contains not more than 2.6% fat
• sherbet contains 1-2% fat

Fat: Fat is one of the three main classes of food and, at approximately 38 kJ (9 kilocalories) per gram, as compared to sugar with 17 kJ (4 kcal) per gram or ethanol with 29 kJ (7 kcal) per gram, the most concentrated form of metabolic energy available to humans. (Note that 1 kcal = 1 "Calorie", capitali...

Milk: Milk most often means the nutrient fluid produced by the mammary glands of female mammals. It provides the primary source of nutrition for newborns before they are able to digest more diverse foods. It is also processed into dairy products such as cream, butter, yoghurt, ice-cream, gelato, cheese,...

Cream: Cream can refer to:...