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Cultured butter is a spreadable fat. It is produced from cream that has been fermented with lactic acid bacteria. Butter produced from fermented cream has a fresh hearty taste, fully developing after some storage time. The pH value of cultured butter may not exceed 5.1.

Cultured butter must be labelled as such. In the past all butter was produced from fermented cream. Usually the cream of several days was used for butter. Especially before sophisticated cooling methods were introduced, this meant that the cream had fermented naturally by the time the butter was produced. Nowadays sweet cream butter is the standard butter that is sold the most.


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