Lactic Butter

Description

Lactic butter (OR cultured butter) comes from pasteurized cow’s milk that has ferment with lactic acid, in a continuous churning and kneading process. It has a uniform light creamy to yellow color and a sweet, slightly acidic flavor, which is a result of adding from 1 to 3% of a milk culture. The product has a cohesive, unitary texture and a smooth, dry surface.

Applications lactic butter

This is primarily used in the baking industry, confectionery industry, as well as an ingredient of many dishes. It is also widely used in the production of chocolate, cookies, biscuits, spreads, sauces, ice cream, and puff pastry products. It is a great ingredient for frying, baking, and saucing.

Technical butter aspects

It has lower levels of water than regular butter and a characteristic fresh lactic flavor. In the baking industry, it allows for the production of crumbly, flaky, or fluffy texture in shortbread dough and biscuits.

Physio-chemical analysis

Butterfat – min. 82%

Moisture – max. 16%

pH – 4,9-5,3

Butter Shelf life

The shelf life is:

Not frozen, temp. + 2°C + 6°C expiry date: 39 days

Frozen, temp. -18°C – 22°C expiry date: 6 months

Frozen, temp. –22,1°C – 30°C, expiry date: 12 months

Packaging

Product comes in 25 kg blocks.