• The sweet buttermilk created during this production process is easy to use as an ingredient in a wide variety of food applications;
• The process yields a butter product that is entirely natural and dairy-based;
• Increased process control, as the process consists of three separate steps;
• Improved control over the fat-free dry matter in the butter;
• Enhanced butter quality that is more stable all year round.

CSK has a leading expertise in the field of butter production, with many years of practical experience and knowledge.

Ceska®Lact LA is made by fermenting a medium containing dairy ingredients in the presence of a natural lactic starter culture. The obtained fermentate is purified by ultra-filtration with the aim to remove milk proteins. On top of that, Ceska®Lact is concentrated and standardized according to a certain degree of acidity and contains 15% lactic acid.

Using Ceska^®Lact lactic acid distillate in your butter production – rather than using cultures – offers many advantages.

• Benefit from improved process security, with more controlled flavour development during butter production;
• Immediately achieve the right diacetyl ratio in your butter;
• Compose aroma and flavour according to your specific preferences;
• Enjoy natural flavour solutions without declaration;
• Be sure that your butter is compliant with European regulations, which ban the use of non-dairy components, while allowing the application of Ceska^®Lact lactic acid distillate;
• Benefit from Kosher certification by London Beth Din (KLBD-D) and Halal certification by HFFIA (HVV).

Nowadays, butter is typically produced in a continuous process using a butter churn. Aromas used in the production of butter are water-soluble. The high amount of butter fat in butter lends a pronounced basic flavour. This means a non-soluble butter aroma is essential. The most important aroma component is diacetyl. Ceska^®Lact lactic acid distillate is standardized according to a diacetyl content of 1,000 ppm per litre. In the NIZO butter process, a mixture of five litres of Ceska^®Lact lactic acid permeate and one litre of Ceska^®Lact lactic acid distillate per 1,000 kg butter is needed to achieve a pH of 5.0 and diacetyl content of 1.0 ppm in the butter.