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You are here: Home / Dairy / Butter / Three-Quarter Fat Butter

Three-Quarter Fat Butter

This page first published: Jan 22, 2006 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Three-Quarter Fat Butter is a term used in France, Switzerland, Germany and in the UK.

It means the butter will have three-quarters of the 80 to 82% butterfat content that it normally would. Therefore, the butterfat content will be between 60 and 62%. [Ed. just to be clear, not 3/4 of 100%, but 3/4 of 80%.]

It can be in solid or spreadable form.

In Germany, the addition of food gel and emulsifiers is permitted, as well as use of ascorbic acid as a preservative.

In the UK, a butter in this range may also be referred to as “Reduced Fat butter”, but it cannot be referred to as “light.”

Storage Hints

Three-Quarter Fat Butter will spoil faster than 80% or up butterfat butter owing to the greater percentage of water content.

Tagged With: French Butters

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