Definition and Nature of Our Animal Butter

Our Animal Butter is a premium dairy product traditionally made from cow’s milk fat, ensuring authentic flavor and superior quality. While traditionally derived from cow’s milk, some varieties might use sheep, goat, or buffalo milk. It’s produced by separating milk fat from other components (like water and proteins) through a meticulous churning process. Its rich flavor, creamy texture, and distinctive aroma are primarily due to the presence of beneficial short- and long-chain fatty acids, volatile organic compounds, and diacetyl (an aromatic compound) naturally found in high-quality milk fat.

Our Production Process: From Farm to Your Table

We pride ourselves on a careful and hygienic production process to bring you the finest Animal Butter:

• Milk Reception and Standardization: Raw milk undergoes rigorous quality tests, is skimmed, and cream with a suitable fat concentration (typically 35-40%) is precisely separated.
• Cream Pasteurization: The cream is pasteurized at high temperatures (usually 85-95°C) to eliminate pathogenic microorganisms and inactivate lipase enzymes (which can cause fat spoilage), ensuring safety and stability.
• Cream Ripening (Aging/Ripening): The pasteurized cream is cooled and held at a low temperature for a period (several hours to a day). This step aids in fat crystallization and increases cream viscosity, crucial for the churning process. For our cultured butter options, select lactic acid bacteria cultures are added at this stage to develop specific, delightful flavors and aromas.
• Churning: The cream is subjected to intense mechanical agitation in specialized churns. This carefully breaks down the fat globule membranes, causing them to clump together to form butter grains, which then separate efficiently from the buttermilk.
• Washing: The butter grains are meticulously washed with cold water to remove residual buttermilk and enhance shelf life and purity.
• Salting and Working (Kneading): For our salted butter varieties, high-quality salt is added, and the butter is expertly kneaded to distribute the salt uniformly and ensure even moisture distribution within the butter. This also refines the butter’s texture, making it smooth and spreadable.
• Packaging: Our **Animal Butter** is carefully packaged in various forms and weights to ensure freshness and convenience for your household or industrial needs.

Composition and Nutritional Value of Animal Butter

Our Animal Butter primarily consists of pure milk fat (around 80-82%). The remainder is natural water (15-18%) and small, beneficial amounts of protein, lactose, and essential minerals.

• Vitamins: A good source of naturally occurring fat-soluble vitamins, crucial for various bodily functions:
  • Vitamin A: Essential for healthy vision and a robust immune system.
  • Vitamin D: Vital for bone health and immune system regulation.
  • Vitamin E: A powerful antioxidant protecting your cells.
  • Vitamin K2: Important for bone and heart health, often found in higher concentrations in butter from grass-fed animals.
• Fatty Acids: Contains a valuable mix of saturated fats (approx. 50-60%), monounsaturated fats (approx. 20-25%), and polyunsaturated fats (approx. 5-10%). Key beneficial fatty acids include:
  • Butyrate: A short-chain fatty acid with proven anti-inflammatory properties, highly beneficial for gut health.
  • CLA (Conjugated Linoleic Acid): A naturally occurring trans fatty acid found in ruminant dairy products, with some studies suggesting antioxidant and even anti-cancer properties.
• Cholesterol: Contains dietary cholesterol, but modern research indicates its dietary intake has less negative impact on blood cholesterol levels than previously thought, especially in healthy individuals.

Versatile Uses of Our Animal Butter

Household Uses:

• Perfect for breakfast spreads (with bread, toast, jam), adding a rich, creamy taste.
• Ideal for daily cooking, including gentle frying, sautéing vegetables, and preparing aromatic rice dishes.
• The secret ingredient in homemade cakes, pastries, and cookies, providing unmatched flavor and texture.
• Forms the base for classic sauces (like béchamel, hollandaise) and enriches soups and purees.

Industrial Uses:

• Baking and Confectionery Industry: Widely used in the production of various breads, croissants, Danish pastries, luxury cakes, butter cookies, tarts, and dry pastries. Our butter significantly contributes to layering (in puff pastry), desired crispiness, rich flavor, and improved shelf life.
• Chocolate and Confectionery Industry: A key ingredient in the formulation of premium milk chocolates, toffees, caramels, and chocolate fillings for its creamy texture and authentic dairy flavor.
• Ice Cream Industry: Utilized to improve the texture, richness, and overall creaminess of high-quality ice cream products.
• Baby Food: Incorporated as a natural fat source in some baby food formulations due to its nutritional profile.
• Restaurants and Food Service: An indispensable choice for frying, flavoring, and preparing a diverse range of gourmet dishes.