Butter is a food substance which is a concentrate of butterfat and plasma containing though partially all milk constituents such as phosphotides, proteins, lactose, mineral substances and water and obtained in the result of milk processing.
Butter is highly valuable product. It is also characterized by good absorbency.
It generally has a pale yellow color, but varies from white to yellow. The taste is creamy, with a flavor of pasteurization, without contaminant
Unsalted sweet cream peasant butter is made from pasteurized cow’s cream and is characterized by
Fat content – 72,5%,
Moisture content – not more than 25,0%
Titratable plasma acidity – not more than 26,0 ºТ.