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Mildly acidified butter

Mildly acidified butter is a type of butter that has been intentionally cultured with lactic acid bacteria to give it a slightly tangy flavour and aroma. Unlike cultured butter, which is typically fermented for a longer period to develop a more pronounced tangy flavour, mildly acidified butter is fermented for a shorter period, which results in a milder flavour.

To make mildly acidified butter, the cream is first pasteurized to kill any harmful bacteria and then cooled to the appropriate temperature for culturing. A starter culture of lactic acid bacteria is added to the cream, and the cream is allowed to ferment for a short period, typically a few hours. This short fermentation period allows the lactic acid bacteria to convert some of the lactose in the cream to lactic acid, which gives the butter its tangy flavour and aroma.

After fermentation, the cream is churned to separate the butterfat from the buttermilk, and the butterfat is washed and salted as needed. The resulting butter has a slightly tangy flavour and aroma but is milder than cultured butter.

Mildly acidified butter is often used in baking and cooking, as well as for spreading on bread or toast. It is sometimes labelled as "European-style butter" in the United States, as this term has become associated with butter that has a slightly tangy flavour due to fermentation.

The market scope for mildly acidified butter is relatively niche compared to other types of butter, as it is a speciality product with a distinctive flavour profile. However, there is a growing demand for high-quality, artisanal butter products, and mildly acidified butter can be seen as part of this trend.

Mildly acidified butter is often marketed as a premium or gourmet product and may be sold at higher prices than regular butter. It is often used in baking and cooking, as well as for spreading on bread or toast. It may be preferred by chefs and home cooks who are looking for butter with a unique flavour that can enhance their dishes.

The market for mildly acidified butter is likely to be strongest in regions with a strong culinary culture and a demand for artisanal products. It may also be popular among consumers who are interested in trying new and unique food products. While the market for mildly acidified butter is relatively small, it is expected to grow as consumers continue to seek out high-quality, distinctive food products.

The notable brands that produce mildly acidified butter include:

1. Vermont Creamery

2. Isigny Sainte-Mère

3. Organic Valley

4. Lurpak

5. Kerrygold

The commercial production of mildly acidified butter is like the production of other types of butter, with the addition of a short fermentation period to allow the cream to develop a mild tangy flavour.

The basic process for making mildly acidified butter is as follows:

· Cream is pasteurized to kill any harmful bacteria.

· A starter culture of lactic acid bacteria is added to the cream, and the cream is allowed to ferment for a short period, typically a few hours. This short fermentation period allows the lactic acid bacteria to convert some of the lactose in the cream to lactic acid, which gives the butter its tangy flavour and aroma.

· The fermented cream is then churned to separate the butterfat from the buttermilk.

· The butterfat is then washed and worked to remove excess moisture and distribute the salt evenly throughout the butter.

· The finished butter is then packaged and shipped to retailers or distributors.

The specific details of the production process may vary depending on the manufacturer and the region, but the basic steps are generally the same. The quality of the cream used in production is a key factor in determining the flavour and texture of the finished butter, so many producers use high-quality cream from local or regional sources.

Mildly acidified butter is typically sold as a premium or gourmet product and is often priced higher than regular butter due to its distinctive flavour and the additional steps involved in its production. The market for mildly acidified butter is relatively niche, but it is expected to continue to grow as consumers seek out high-quality artisanal dairy products.