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

Also called:

Other entries for:

Butter
Beurre d'Isigny, Beurre de Baratte, Butter Stick, Clarified Butter, Compound Butters, Concentrated Butter, Cultured Butter, Dehydrated Butter, French Butters, Ghee, Light Butter, Margarine, Pasteurized Butter, Plugrá Butter, Raw Butter, Rendered Butter, Renovated Butter, Salted Butter, Semi-Salted Butter, Spreadable Butter, Summer Butter, Sweet Cream Butter, Three-Quarter Fat Butter, Unsalted Butter, Whey Butter, Whipped Butter

Other entries for:

Dairy
Butterfat, Cheese, Milk, Nondairy Topping