Ongole milk has a butterfat content of over five percent.

In many countries, cream is sold in several grades depending on the total butterfat content.

In 1890, he developed the Babcock test which determines the butterfat content of milk.

An economy category, which includes mainly private-label and store brands, has a butterfat content of about 10 percent.

The best known is what came to be called 'the dip and drip case' concerning the accurate testing of milk for butterfat content.

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

It is during this churning and washing that the final butterfat content is determined.

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

But with a higher butterfat content than most gelato - 14 percent instead of 10 percent - it is richer.

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