First, the fat is separated from raw milk and then pasteurized. This fat, which is the cream, is cooled to 4 degrees Celsius after Pasteurized and then turned into butter with a churn. After packaging, this product is transferred to a subzero cold store at -18 degrees and is supplied to the market.
This product is used as an animal fat base in all food industries.
This product is used as an animal fat base in all food industries.