This product is obtained from fresh cream extracted from fresh cow's milk and contains a minimum of 82% fat and a maximum of 18% non-fat matter (16% moisture and 2% fat-free dry matter).
This product is produced in four types: Salt-Free Lactic Butter: Lactic-acid-producing bacteria have been added to the raw material of this product, which has created a slightly sour and pleasant taste.
Salty Lactic Butter: This is a product that in addition to the lactic-acid-producing bacteria, salt is also added to its raw material.
Salt-Free Non-Lactic Butter: This is a product that lactic-acid-producing bacteria have not been added to its raw material and it is known as "sweet butter". This product is used in order for producing Yellow Oil or Animal Oil and also for breakfast.
Salty Non-Lactic Butter: This is a product that lactic-acid-producing bacteria have not been added to its raw material and a standard amount of salt is added to it.