butterfat

The Government requires butter to be at least 80 percent butterfat.

The shop has it made with 12 percent butterfat by a local dairy company.

To be called ice cream, it must contain at least 10 percent butterfat.

It is intensely creamy, with a butterfat content of around 18 percent.

They are accompanied by double cream, which contains at least 48 percent butterfat.

Similarly, the butterfat content does not indicate the total amount of fat.

Its bureaucrats set standards for the butterfat content of ice cream.

During her lifetime, she produced 9,062 pounds of butterfat, impressive at the time.

Milk and cream are often sold according to the amount of butterfat they contain.

He was the first farmer with 100-cow herd to average more than 600 pounds of butterfat in one year.

The cow's milk had no butterfat and finally dried up completely.

When the king of butterfat cuts the calories, a new day must be dawning.

It is 87 percent butterfat, richer even than most European butters.

They are rich: 18 percent butterfat for most flavors.

This is a super-premium ice cream, with 16 percent butterfat.

Not to mention the ice cream's 14 percent butterfat.

It doubled the butterfat of the product and used only natural flavorings.

There are six elegant flavors, with 16 percent butterfat.

Regular ice cream with 10 percent butterfat has about 135 calories and 7 grams of fat.

Longford's ice cream has the highest butterfat content possible: 16 percent.

It yields a yellowish milk with a high percentage of butterfat.

It produces a large volume of milk that is moderately rich in butterfat.

They produce milk which is very high in butterfat and ideal for cheese-making.

(Most premium ice creams are 16 to 20 percent butterfat).

And without having to be stored, frozen desserts don't require a lot of butterfat.