Trigona – Lactic Butter

Produced from pasteurised cream, it is soured with Lactic acid bacteria and uncoloured. Used as spread, condiment, and fat in cooking & baking.

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    Trigona – Lactic Butter


    Produced from pasteurised cream from raw-milk (cow). The product is soured with Lactic acid bacteria and uncoloured.

    Butter is a dairy product made from the fat and protein components of the cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.

    Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+14 oz/US pt). It generally has a pale yellow color but varies from deep yellow to nearly white.

    1 pallet of lactic butter, containing 32 cartons of 25 kg gives 800 kg

    Mentioned price is per  pallet

    Additional information

    Weight N/A
    Application Area

    Bakery – Bread, Dairy – Margarine, butter and spreads, Savoury baked goods, Sweet baked goods

    Flavour Profile

    Flavour Descriptors

    Buttery, Creamy, Fatty, Sweet

    Shelf Life

    3 Months

    Country of Origin


    HSN Code


    Dietary Suitability