The distinctions between different kinds of milk and cream labels can be confusing. They all begin with whole milk, which consists of three components: water, milk solids, and butterfat. If you allow un-pasteurized milk to stand, it separates into the cream (mostly butterfat) and skim milk (mostly water).
Butterfat is the key to understanding different kinds of milk and cream. Whole milk contains 3.5 percent butterfat, by removing butterfat by degrees you get the different percentages:1