| 21. | Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.
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| 22. | The higher the butterfat content, the more creamy and rich tasting it is.
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| 23. | PREMIUM ICE CREAM has a higher butterfat content.
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| 24. | But European and European-style butters have a minimum of 82 percent butterfat.
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| 25. | It is during this churning and washing that the final butterfat content is determined.
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| 26. | Proia said her butter is 86 percent butterfat.
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| 27. | The amount of butterfat in the finished product is a vital aspect of production.
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| 28. | Its butterfat content is 12.5 %.
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| 29. | The final product must be of at least 82 % butterfat and butyric acid.
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| 30. | In 1939, the creamery paid $ 1, 183, 378 for butterfat.
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