Butter is made by churning cream or milk. Butter consists of butterfat, water and milk proteins. Butter is a water-in-oil emulsion resulting from an inversion of the cream, and an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95°F). Butter generally has a pale yellow colour, but varies from deep yellow to nearly white. Its unmodified colour is dependent on the cow's feed.
Interfood offers you flexible solutions by delivering butter and AMF in a variety of compositions, origins and packaging according to your requirements.
Below you will find the product specifications from our most requested varieties.