U.S. standards Butterfat

in u.s., there federal standards butterfat content of dairy products. many other countries have standards minimum fat levels in dairy products. commercial products contain minimum legal amount of fat excess being removed make cream, valuable commodity.

milks

skim milk contains less 0.5% fat, typically 0.1%
lowfat milk contains between 0.5–2% fat; 1% , 2% varieties marketed
whole milk contains @ least 3.25% fat


cheeses

dry curd , nonfat cottage cheese contain less 0.5% fat
lowfat cottage cheese contains 0.5–2% fat
cottage cheese contains @ least 4% fat
swiss cheese contains @ least 43% fat relative total solids
cheddar cheese contains @ least 50% fat relative total solids


frozen desserts

sherbet contains 1–2% fat
lowfat ice cream, called ice milk, contains no more 2.6% fat
ice cream contains @ least 10% fat
frozen custard, ice cream, contains @ least 10% fat, must contain @ least 1.4% egg yolk solids


creams

half , half contains 10.5–18% fat
light cream , sour cream contain 18–30% fat
light whipping cream (often called whipping cream ) contains 30–36% fat
heavy cream contains minimum of 36% fat
manufacturer s cream (not federally regulated) contains 40% fat


butter (including whipped butter) contains @ least 80% fat




^ united states department of agriculture agricultural marketing service
^ usda commercial item description: milks, fluid (2001).
^ usda specifications cream cheese, cream cheese other foods, , related products (1994).
^ united states department of agriculture standard ice cream (1977).
^ usda commercial item description: cream, eggnog, half-and-half, , sour cream (2002).