Sour half-and-half is a similar product made from 10.5 to 18 percent butterfat cream.
Crème fraîche is a French product of nearly 40 percent butterfat that is reinoculated with naturally occurring ferments and lactic acid after pasteurization to initiate a "natural" fermentation.
Breaking the emulsion produces butterfat granules the size of rice grains.
Brown Swiss cows are good, persistent milkers, producing milk of average butterfat content as compared with other breeds of dairy cattle.
agricultural research chemist, often called the father of scientific dairying chiefly because of his development of the Babcock test, a simple method of measuring the butterfat content of milk.
Buttermilk made from low-fat milk contains small quantities (up to 2 percent) of butterfat.
A measure of the amount of these acids, the Reichert-Meissl, or Reichert-Wollny, number is important in the analysis of butterfat.
Half and half, a mixture of milk and cream, contains from 10.5 to 18 percent butterfat.
The breed was selected mainly for its milk, which contains 8 percent butterfat.
Light cream, the type commonly served with coffee, generally contains no less than 18 percent butterfat.
Medium cream contains from 30 to 36 percent butterfat.
