At a glance
Summary
This product is a minimally processed butter made from pasteurized cream, milk culture, and salt, which are simple and recognizable ingredients. It contains healthy fats and lacks harmful additives or seed oils, making it a high-quality choice within its category. The processing level is low, contributing to its favorable rating.
Key ingredients 3
Pasteurized creamNeutral
Pasteurized cream is a primary ingredient in butter, providing a rich source of dairy fats. The pasteurization process ensures safety by eliminating harmful bacteria. It lacks the probiotic benefits found in raw cream.
Benefits
Provides a source of dairy fats, which are essential for energy and nutrient absorption.
Lactic acid cultureNeutral
Lactic acid culture is used to ferment cream, enhancing flavor and texture. It contributes to the development of beneficial bacteria in cultured dairy products. However, its probiotic benefits are minimal in pasteurized products.
Benefits
May contribute to improved flavor and texture in cultured dairy products.
SaltNeutral
Salt is added to enhance flavor and preserve the butter. It is a common culinary ingredient with no significant health concerns when used in moderation. Excessive consumption can lead to health issues like hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in butter.
Processing
Processed Culinary Ingredients
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