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.
・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:
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