FERMENTED BUTTER

Popular also in Japan

Butter came into Japan together with modern production methods, so generally non-fermentation butter was the norm. However, recently more and more stores are carrying fermented butters.

Overview:

・Cream that was separated from milk is heat sterilized, cooled and then lactic acid bacteria is added for fermentation.
・Norm in Europe. Almost all butter in Japan is non-fermented.
・Compared to non-fermented butter the taste and flavor are better.

Major area of production:

Europe

Nutrients:

Lipid, sodium, vitamin A and fatty acid

Effect on health and beauty:

Improvement in immunity, anti-aging, prevention of skin roughness, prevention of osteoporosis, nutritional fortification and intestinal tract regulation