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Butter is a dairy product made by churning fresh or fermented cream or milk.

Butter is produced from pure pasteurised cow's milk. The milk is separated into skimmed milk & cream and thereafter the cream is churned into butter by a continuous butter making process. In this process the excess water (buttermilk) is removed and finally to produce a lactic butter, a lactic acid and butter aroma cultures are added and worked into the butter.

Butter consists of butterfat, water and milk proteins. Butter is essentially the fat of milk.

Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat.


In its retail form, butter is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying.

In the food industry, butter is used and ideal in various baking applications including Bakery, Croissant, Puff Pastry, select Confectionery product, Chocolate, Biscuits, Cookies, sauces, frozen desserts, and frozen dairy products to name a few.

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