This Wiki Article discusses common cow milk derived products such as butter, cream, half & half, semi-skimmed milk etc and their butterfat %’s. It is divided into the following sections:
General
Milk is made into a wide range of dairy products, the following is a listing of some of these and their butterfat contents.
The listing is meant primarily as a reference to the cheese maker who uses store bought manufactured cow’s milk products rather than raw cow’s milk to make cheese. Often different % fat milks are used and creams can be added to raise fat content (i.e. double or triple cream cheeses) of the resultant cheese.
Cow’s Milk Products, Fat Contents – USA
Type | Butterfat Content |
Butter | >80% |
Manufacturers Cream | 40% |
Heavy Whipping Cream | >36% |
Light Whipping Cream/Whipping Cream | 30-36% |
Medium Cream | 25% |
Light Cream/Coffee Cream/Sour Cream | 18-30% |
Half & Half (Blend of cream & milk) | 10.5-18% |
Whole Milk (Called Homogenized in Canada) | >3.25% |
Reduced Fat or 2% | ~2.0% |
Semi Skimmed Milk | 1.5-1.8% |
Low Fat or 1% Milk | ~1.0% |
Skim Milk | ~0.1% |
Fat Free Half & Half (Blend of skim milk & corn syrup) | ~0.0% |
Cow’s Milk Products, Fat Contents – UK
Type | Butterfat Content |
Breakfast Milk/Channel Island Milk | 5.5% |
Whole Milk/Full Fat Milk | 3.5% |
Semi Skimmed Milk | 1.5-1.8% |
1%/The One Milk | 1% |
Skimmed Milk | <0.3% |