“Beurre Fin” is a term used in France to classify butter made from pasteurized cream.
None of the pasteurized cream can be recovered from whey, and a maximum of 30% of the cream used can have been previously frozen.
“Beurre Fin” is a term used in France to classify butter made from pasteurized cream.
None of the pasteurized cream can be recovered from whey, and a maximum of 30% of the cream used can have been previously frozen.