It is a dairy product that has been part of the diet of the population of the temperate climate zone of Europe for millennia. Butter is an emulsion of milk fat and water, in which all the natural components of milk such as milk sugar, milk proteins, and minerals are dissolved. SABI butter has its steady customer base on the market, who prefer it over other types of butter and fats.
BUTTER PRODUCTION
Butter is made from quality pasteurized cream with a fat content of 33 – 40%. The volume of butter that can be produced depends on the fat percentage in the cream. The acidity of the cream is also monitored and must not exceed the standard. The cream for butter production physically matures for 8 – 12 hours at a temperature of 6 – 8 °C. During the production process, the water content in the finished product is monitored in percentages.
Churning of butter is a process in which liquid cream hits the walls of the churning cylinder, separating the fat and forming the butter mass. A by-product of this process is buttermilk.
BUTTER SPECIFICATIONS
- quality fresh cream is used for production
- contains 82% animal fat and a maximum of 16% water
- does not contain vegetable fat
- contains vitamins A, D, E, and K
- easily digestible
- does not irritate the stomach
- due to its nutritional value, it is the basis of many diets
- suitable for cooking and baking
- high quality
