Thursday, December 17, 2009


Butter is what makes bread attractive to the consumers world over. Modern consumers, how ever, shun butter because of the "fear" about cholesterol and triglycerides that are implicated in CVD and other diseases. Imitation butter products containing less or no cholesterol and more unsaturated fats are flooding the markets to meet the demand from discerning consumers sensitive about their health. But for old timers butter in its natural form is supreme and they will not settle for any thing less than genuine butter. As with any other foods butter can also differ in organoleptic quality depending on where it is made and who produces it.

"So Shelf Life did some homework. There are any number of interesting reasons for differences in butter quality. For example, European butter is highly rich and flavourful because it contains up to 86% butterfat (the North American standard is 80-81%). Closer to home, artisanal butters get their distinctive qualities from the practice of terroir, in which elements such as the location, breed and diet of the livestock may be discerned in the finished product. When it comes to everyday, supermarket butter, salt is a factor, and colour. Salt can be sneaky".

Nearer home, in India, even to day many consumers are nostalgic about fresh butter churned out from cultured milk or curd which has its own characteristic flavor and texture. This may be the only country where gadgets are designed and made for churning curd to make butter because there is a substantial population which makes butter at home. Advent of "utterly butterly" Amul butter has weaned many people away from butter making at home and it has become an "icon" for most of the consumers and eateries in the country.

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