• If you mean proper butter, then apart from whether or not it is salted butter, it should taste essentially the same. If you mean butter spreads, then there is a difference as different oils may have been blended with the butter to make it spreadable. From the Aussie Food Standards code... 2 Composition of butter (1) Butter must contain no less than 80.0% m/m milkfat. (2) Butter may contain - (a) water; and (b) salt; and (c) lactic acid producing micro-organisms; and (d) flavour producing micro-organisms. Different levels of the above constituents will give differing flavours, and seasonality will also alter flavour.
  • 1) Here an article about biological butter. It stresses the issue of a global biological process starting from the breeding and feeding of the cattle: "Butter: It is a dairy product which is obtained from milk cream. The fat percentage must not be lees that 80% and it must have the same ingredients milk is made of. Only common salt, carotene and saffron are allowed to preserve it. Churning is the method followed to get butter from milk: milk cream is strongly shaken in order to separate the fat from the remaining liquid that is eliminated." "Its quality and taste depend on the cattle breed and feeding. In some of our dairies also biological butter is made. In this case milk is obtained from cattle reared and fed with products from organic farming where there is no use of pesticides, fertilizers and genetically-modified organism." Source: 2) There are many different ways to produce butter: - cultured butter: "Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product" "Another method for producing cultured butter, developed in the 1970s, is to produce butter from fresh cream and then incorporate bacterial cultures and lactic acid." "A method to make an artificial simulation of cultured butter is to add lactic acid and flavor compounds directly to the fresh-cream butter; while this more efficient process is claimed to simulate the taste of cultured butter, the product produced is not actually cultured but is instead flavored." - sweet cream butter: "Butter made from pasteurized fresh cream is called sweet cream butter" - raw cream butter: "Butter made from fresh or cultured unpasteurized cream is called raw cream butter. Raw cream butter has a "cleaner" cream flavor, without the cooked-milk notes that pasteurization introduces." - "Several spreadable butters have been developed" - "Whipped butter, another product designed to be more spreadable, is aerated via the incorporation of nitrogen gas" - "All categories of butter are sold in both salted and unsalted forms." These quotes are from a Wikipedia article with many other information:
  • Depends on the quality of the milk you start with, the way the milk cream are stored (They absorb odors very readily) and the fat content in the cream you start with. Each country has their own standards but even in there, you have great variances. THen the way it is churned and the amount of liquid they take out, how well they clean the butter, how much and waht kind of salt they add, all add up to the flavor of the butter.
  • I would have thought that, if they were all real butter( as opposed to mixtures/blends), that the differences would be in the quality of the ingredients.

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