Butter Oil is the clarified fat portion of milk, cream, or butter
obtained by the removal of the nonfat constituent. it contains not
less than 99.7% milkfat, not more than 0.2% moisture, and not
more than 0.05% milk solids nonfat. it is used in frozen desserts,
puddings, and syrups. it is also termed anhydrous milkfat, or ghee.
