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cream. As a rule, süssra. Whileämilk
bacteriaäare added tothe productionof sour cream butter,this is not the case
with ssrahmbutter. than 6.4.
Sour cream butter: To make sour cream butter, use theämilk or (whey) cream
forüthe first time. As part of the manufacturing process, milkbacteriaareadded,
resulting in flavourings thatäcreate the characteristic tasteof sour cream
butter. The pH 5.1. überschreiten. Salt
butter: In orderüto make salt butter, sssrahm butter is used, but this is
Seaäsalt is usedhere,üboth coarse and fine. Mildäbutter: The production of this
type of butter is based on the cream p
. The PH value of
this type of butter should be between 5.1 and 6.3.
In addition to the butters mentioned,äthere are many other butter products,
such asbutter, butter lard or chocolate butter, which contain the basic food
Why is butter popular? Although the foodhad not had a particularly good
reputation for many years, butter was ableöto reclaim its place in the Swiss
countries dueütoüits multifaceted usein cooking, frying and baking and because
of its incomparable aroma,although its use is relativelyexpensive today. In
addition, even people with a sensitive stomach can easilyödigest the food due
to itscomposition. The fattyövitamin A contained in the tasty spread fatis also
good forüthe nervous system as well as the eyesand skin. In addition to vitamin
A, vitamin E
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