ingredient information
Milk Fat
AAA
The fatty particles in milk that are separated out to make cream and subsequently butter. The higher the milk fat content in milk, cream, ice cream, etc., the creamier, richer and more caloric the product. Raw milk" Cow's milk in as milked state "Normal liquid milk" Cow's milk sold for the purpose of direct intake "Certified milk" Normal liquid milk sold as certified milk "Partly skimmed milk" Food obtained by removal of a part of milkfat from raw milk, normal liquid milk or certified milk, other than skimmed milk "Skimmed milk" Food obtained by removal of almost all the milkfat from raw milk, normal liquid milk or certified milk, other than skimmed milk "Processed milk" Food obtained by processing raw milk, normal liquid milk or certified milk, or foods manufactured using these milks as ingredients, which are sold for the purpose of direct intake (excludes partly skimmed milk, skimmed milk, fermented milk and lactic acid bacteria drinks) "Cream (milk product)" Product obtained by removal of all constituents other than milkfat from raw milk, normal liquid milk or certified milk "Butter" Product made by churning and working fat globules obtained from raw milk, normal liquid milk or certified milk "Butter oil" Product obtained by removal of almost all constituents other than milkfat from butter or cream