Mon, Aug-02-10, 07:32
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Senior Member
Posts: 1,233
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Plan: Low Carb High Nutrition
Stats: 160/148.8/145
BF:33/29.4/25
Progress: 75%
Location: NW Georgia
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Quote:
Originally Posted by avocado
Does anyone know if butter is typically made from pasteurized cream or ultrapasteurized cream?
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I am pretty sure the mass produced butter is made from pasteurized cream here in the states. i found this:
http://www.cowsoutside.com/butter.html
"Commercial butter production
Commercial butter is produced in a high speed continuous churn. Sweet, uncultured cream is subjected to high-temperature pasteurization, then pumped into one end of the machine, and butter and buttermilk come out the other end. The final stage of the continuous churn is where much of the damage occurs: water (and in most cases, salt, flavoring, coloring and preservatives) is beaten into the butter to dilute it down to the absolute legal minimum fat content. In Europe, the minimum is 82%; in the US it is 80%.
What's more, most commercial butter is made in what the dairy industry refers to as "balance plants", that is, plants that take up the slack when surplus milk is on the market. These plants buy milk and cream from the spot market by the 5,000 gallon tanker, truck it hundreds or even thousands of miles, repasteurize it, and then make butter. By the time the cream is churned, it may be a week old or worse, having been repasteurized several times!"
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