Makeup of Butter

The minimum amount of butterfat required in butter in the United States and in Canada is 80 percent, slightly lower than the 82 percent minimum required in most European countries. European-style butters, like European butters, typically contain a minimum of 82 percent butterfat. While 82 percent is the minimum allowed in Europe, it is not uncommon for European butters to have as much as 86 percent butterfat, or more. Butter containing a higher percentage of butterfat typically has a smoother, creamier mouthfeel. Because it is also lower in water, higher-fat butter is often firmer in consistency and slower to melt.