How is LURPAK butter made?
Butter is made from cream. Cream is obtained by separating whole milk into cream, which contains about 35% fat, and skimmed milk, which has only 0.05% fat. Approximately 20 kg of whole milk goes into 1 kg of butter. Pasteurisation Upon separation, the cream is heated to 95-105 degrees C for approx. 15 seconds. This is done to ensure the destruction of undesirable microorganisms in the cream. After pasteurisation the cream is cooled to 19 degrees C in summer and 8 degrees C in winter. The cream used in butter making is subjected to two different kinds of temperature treatment, depending on whether it is summer cream or winter cream. Summer cream fat is softer than winter cream fat. By means of temperature treatment the consistency of the butter can be regulated to become more uniform all year round. Souring the cream The cream is soured by means of a starter, which is a bacterial culture made from various strains of lactic acid bacteria. The souring of the cream provides a fresh, aromat
