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You are here: Home / Dairy / Butter / Pasteurized Butter

Pasteurized Butter

This page first published: Apr 5, 2005 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Pasteurized butter is made in factories, and is almost always government inspected.

It’s not actually the butter that is pasteurized, but rather the milk / cream that the butter is made from.

The milk or cream can be pasteurized using HTST or UHT methods

In order to make cultured butter, bacterial starter cultures have to be re-introduced to “age” the cream.

Pasteurization extends storage life of butter up to 2 to 3 months under normal refrigeration

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