Is it true that mixing butter is a vital step in ensuring its microbiological quality and ensuring satisfactory textural properties?

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Dickson Adom

I concur with the brilliant ideas of Prof. Ali

Adel Oueslati

Thanks a lot for all controbutors.

With my best regards!

Adel

Dear Prof. Ali Mahmoudpour ,

thanks so much for your elegant and detailed answer.

Rasha Jasim Al-Karawi

following

Aparna Sathya Murthy

I just know that butter is taken from fermented cream by churning !!!

To ferment cream we use some curd stuff ...

Nabel kadum abd-ali

I perfectly agree. with Ali Mahmoudpour

regards