Sweet cream butter

New sweet cream butter by “Rud” TM is pasteurized under the higher temperature of 110° (typically this temperature is 95°). This process benefits the organoleptical properties, i.e. taste, texture, and color.

Let us remind that the butter belongs to the food products with a high caloric content. Its biological value is defined by the fat-soluble vitamins (A, D, Е) and an insignificant quantity of the water-soluble vitamins of B group and vitamin C.