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But the recent federal legislation now exempts milk fat from those limits.—
Kadin Mills,
NPR,
5 Feb. 2026 Similarly, adding eggs to milk prevents ice cream from separating into solid milk fat studded with ice shards (yum).—
Yasmin Tayag,
The Atlantic,
25 June 2025 Traditional soft-serve runs about four percent milk fat, while creemees usually land closer to 10 percent.—
Jacqueline Dole,
Travel + Leisure,
30 May 2026 Wilk, an Israeli venture, focuses on producing cultured milk fats, used in making cheese and yogurt.—
Daphne Ewing-Chow,
Forbes,
24 Feb. 2025 The texture here was akin to a thick mousse (perhaps because of a whopping 10% milk fat), and the flavor somehow resembled Parmesan.—
Sam Stone,
Bon Appetit Magazine,
5 Jan. 2023