The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82%. It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. [...]
The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content – at least 82% (not more than 16% water and 2% dry non-fat milk). It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. [...]
Whey Butter is a by-product of cheesemaking when the cream is separated from whey and then transferred into butter. Unlike conventional fresh butter produced from milk, the butterfat from whey butter is subjected to the preliminary process of cheese making. Whey butter is considered a high-end product, as its production requires time and specific skills. [...]
Lactic Butter (also called cultured butter) is made from pasteurized cow’s milk that has been fermented with lactic acid, in a continuous churning and kneading process. [...]
The name butter is reserved for products without vegetable fat admixtures with a specific milk fat content - at least 82%. It is made in the process of churning fresh or fermented cream or milk in a special machine, to break the membranes of fat globules and in that way separate the butterfat from the buttermilk. The product is then frozen at min. -18 °C. [...]
Anhydrous Milk Fat (AMF) can be made from butter or 35%-45% cream, depending on the season. The production process consists of removing almost all the water and non-fat solids with the use of centrifuges. Thanks to this, the product is easier to preserve and store as it contains less water. [...]
Ul. Komedy 2/3, 02-517 Warszawa