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Mildly cultured butter, an alternative to ripened cream butter



Mildly cultured butter, an alternative to ripened cream butter



DMZ, Lebensmittelindustrie und Milchwirtschaft 114(41): 1200-1204



Germany permits 3 types of dairy butter, distinguished by pH in butter serum: sweet cream butter pH >=6.4; ripened cream butter pH <=5.1; and cultured butter pH <=6.3. Smell, flavour and manufacturing process are strictly regulated. Production of cultured butter has many advantages. Such butter has been made and reported since the end of the 1800s.

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