Butter is a solid dairy product consists of fresh or fermented cream or milk. Typically it is spread on bread and used in several dishes, desserts and sauces.
Generally butter has a pale yellow color, but varies from deep yellow to almost white.
The butter remains solid when refrigerated, but softens and spreadable in ambient temperature, and melts until it becomes liquid at a temperature of 32-35°C.
This cheese is free of cereals containing gluten and its derivates
Nutrition facts (per 100 g.)
Proteins 0,80 g
Carbohydrates < 0,1 g
Fats 83,52 g
Optimal storage conditions
from 02°C to 04°C
Butter (with milk)
Milk (including lactose)