Butterfat
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Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.
U.S. Standards
In the U.S., there are [federal standards] for butterfat content of dairy products.[link] Commercial products generally contain the minimum legal amount of fat.
- 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
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