Difference between "Sweet cream butter" & "Lactic Butter"?!


Question:

Difference between "Sweet cream butter" & "Lactic Butter"?

I know there are two kinds of butter among other kinds, whcih are "Sweet cream butter" & "Lactic Butter"

Do you know what are they? what are their contents? which is better for industrial use?

Thank you


Answers:
There are two types of butter sold commercially in the United States and Europe: sweet cream butter and lactic, or cultured, butter. Sweet cream butter is also called fresh cream butter and is made from unripened cream (without any bacterial culture added). It can be either salted or unsalted. This is the type of butter found in all US supermarkets and is the kind most of us grew up on. It has a very mild buttery taste and is creamy. Lactic, or cultured, butter has been ripened by the action of the bacteria which is added to the cream before it is aged and churned. The bacteria help ferment the lactose (milk sugar) and turn it into lactic acid. This process results in a more richly flavored butter. Most European butters are cultured and can be either salted or unsalted. They all have rich, intensely creamy, buttery flavor and a velvety texture.




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