is the fatty portion
of milk. Milk and cream
to the amount
they contain. Butterfat
- (British English), or skim milk (American English), is made when all the milkfat
milk. It tends
to contain around
0.1% fat. Historically...
to crème fraîche (28% fat), but nowadays mainly
sold with 9% to 36% milkfat content depending
on the country. Its cooking properties
- in 1965; lättfil, filmjölk with 0.5% milkfat
in 1967; and mellanfil, filmjölk with 1.5% milkfat
, was introduced
in 1990. In 1997, Arla...
- high in milkfat compared
an initially lower
state, it rises
to over 50% milkfat
milk is about
, and cow...
crème fraîche contains around
30–45% milkfat while
low-fat crème fraîche contains closer
to 15% milkfat
processing, the acidification
that white chocolate should contain
"not less than 3.5% by weight
and not less than 14% by weight
milk solids, and not more than...
- South Holland produce
a lot of butter, which contains
a larger amount
than most other European butter
varieties. A by-product of the butter-making...
- Smen, a fermented, clarified butter
used in Moroccan cooking Anhydrous milkfat
(clarified butter) Cheese, produced
- and at least
. Cream, skim milk and/or dry milk and water
can be added
the correct level
. Milk can be bleached...