Butter and Bacteria
Are microorganisms used in the
production of butter?
Microorganisms are needed to produce yoghurt, but not
butter. When you buy milk that is not homogonized (may
be hard to get in the city) you will see the fat of
the milk separates from the watery part: it floats on
top. When you skimm that, and beat it for a while, the
fat turns into butter (churning). That is all. Salt
may be added, and in industrial production the
fat/water content is controled, but basically butter
consists of milk fat only.
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Update: June 2012