§ Mr. Spearingasked the Minister of Agriculture, Fisheries and Food what is the minimum level of butterfat permissible in the product sold as buttermilk; and how this compares with the minimum level of butterfat permitted in liquid milk.
§ Mrs. FennerThere is no prescribed minimum fat level for buttermilk. It is a byproduct of butter making and the level will depend on the efficiency of the process used to make butter. The butterfat could be expected to vary between 0.1 per cent, and 1.0 per cent.
Whole milk must be sold as it comes from the cow and must contain at least 3.0 per cent, milk fat.