Fresh Butter is made from cow’s milk. Butter is made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
Butter consists of butterfat, milk proteins and water. Fat content: min. 82%, lactose: about 2-3%. Butter is used in confectionery, baking, and an ingredient of many dishes.
Butter is available in 25 kg blocks or bars.