Obtained by processing buffalo whey cream, it is a pleasantly aromatic butter, ideal for enriching recipes and cooking preparations.
Pasteurised Buffalo Milk Butter is obtained by centrifuging the cream resulting from the whey remaining after processing curd. It is white in colour with slight green tinges, has a characteristic smell and a delicate, rounded flavour, and a medium spreadable consistency.
Buffalo whey cream
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– of which saturated
– of which sugar