Butterfat or milkfat is the fatty portion of milk. Unhomogenized milk and cream contain butterfat in microscopic globules. Margarine made from hydrogenated soybean oil began to replace butterfat. Before 1910, dietary fats in industrialized nations consisted mostly of butterfat, beef tallow, and lard. The milk generally averages 3.5% butterfat. St. Croix ewes produce ample quantities of milk high in butterfat. Butter contains fat in three separate forms&colon; free butterfat, butterfat crystals, and undamaged fat globules. Butter is a dairy product that consists of butterfat, milk proteins, and water. By-products of milk include butterfat, cream, curds, and whey. Butterfat is the main lipid in milk. Regular butterfat contains 52 to 65% saturated fats. Ongole milk has a butterfat content of over five percent. The cow are peculiarly placid and docile, producing milk which is very high in butterfat. Milk and cream are often sold according to the amount of butterfat they contain.