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Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into 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. Today, cultured butter is usually made from pasteurized cream whose fermentation is produced by the introduction of Lactococcus and Leuconostoc bacteria.
https://en.wikipedia.org/wiki/Butter
Το λέμε κάπως στα ελληνικά ή να το πω απλά «βούτυρο με καλλιέργεια» (ή κάπως έτσι);
https://en.wikipedia.org/wiki/Butter
Το λέμε κάπως στα ελληνικά ή να το πω απλά «βούτυρο με καλλιέργεια» (ή κάπως έτσι);
