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Extra Butter – concentrate of milk fat, derived from cow's milk, made from cream undergoing separation or knocking. It has a high content of milk fat (72-82,5%), the remaining interest - it is water, proteins, carbohydrates, and about 1% buttermilk (low fat milk product obtained after churning).
Scope and features: Butter is hardly ever used as a standalone product supply as a separate dish. Usually it is used in combination with other products or as part of the manufacture of more complex dishes in the breast meat, fish, confectionery, bakery industry, in the manufacture of processed cheese, ice cream.