Butter & Cream
The taste of our meadows and pastures
Fresh raw milk consists of 87% water, 4.8% carbohydrates, 3.5% protein, 0.7% trace elements and approximately 4% fat. The fat content of milk is also called cream. Cream is obtained by skimming or centrifugation. Separation occurs physically due to the lower density of the milk fat compared to the remaining skim milk. The cream, in turn, is the base product used to produce butter.