High Quality Butter

Description

whole milk are needed to produce one kilogram of butter. This process leaves approximately *8 litres of skim milk and buttermilk, which at one time were disposed of as animal feed or waste. Today the skim portion has greatly increased in value and is fully utilized in other products.
Although there are over **0 different compounds that contribute to butter’s unique flavor, the five primary factors responsible for butter’s flavor include: fatty acids, lactones, methyl ketones, diacetyl and dimethyl sulfide.