Lactic Butter

Lactic butter (also called cultured butter) is made from cow’s milk that has been fermented with lactic acid, in a continuous churning and kneading process. Lactic butter 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 surface is smooth and dry. 

 

Lactic butter is primarily used in the baking industry, confectionery industry, as well as an ingredient of many dishes.

  

Our experience and high-quality service are confirmed by the BRC Agents & Brokers certificate. 

 

We supply lactic butter in 25 kg blocks. 

 

As an established European dairy provider Foodcom is able to deliver lactic butter with Halal/Kosher certification.

 

Physico-chemical analysis:

Butterfat: min 82%

Moisture: max 16%

pH: 4,9-5,3

 

The shelf life of lactic butter 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

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