Whey Butter

Description

Whey butter is a by-product of cheese. The cream separates from whey and transfers into butter.
Unlike conventional fresh butter produced from milk, the butter fat from whey butter is subject to the preliminary process of cheese making. It is a high-end product as its production requires time and specific skills.

This product is  healthier as it contains less fat (min. 82%).

Applications

It is mainly used in the production of pastries, biscuits, croissants, and other baked products. It is also a great addition to soups, sauces, meats, and ready-cooked meals. This is also added to the production of candies.

Technical aspects

Product has a slightly cheesy and sweet flavor with a nutty aroma. Thanks to its great melting properties, whey butter can be used for baking, cooking, or as a topping. In the manufacture of baking goods, the oiliness of whey butter allows for the production of softer crusts on bread and finer texture in confectionery delicacies. The product is firm in texture, less shiny, and oilier than the regular butter. It also has a sharper, nutty, and cheesy flavor. The color depends on the type of cheese that is being produced.

Physio-chemical analysis

Fat – min. 82%

Humidity – max. 17,5%

pH – 4,0-6,8

Acidity – 0,35-0,45

Shelf life

Depending on the manufacturer, it may differ. The most standard expiration dates are:

– 45 days from the date of production at a temperature of 2 – 6 ° C

– 12 months from the date of production at -18.1 ° C

– 24 months from the date of production at -22,1 ° C