Rendered butter

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is also called pure butter fat. Having been depleted of the majority of its water content, this product is exceptionally durable. It is used mostly for baking, frying and cooking. Rendered butter contains at least 99.8 percent pure milk fat.

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Butter/German proprietary butter

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Unsalted butter contains at least 82 percent fat and no more than 16 percent water. German proprietary butter is the premium class of butter in Germany. To make this grade, butter is required to fulfil at least 4 of a maximum of 5 control criteria: appearance, aroma, taste, texture as well as spreadability and water distribution.

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Lactic bulking fat

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Lactic bulking fats include butter with a three-quarter fat content (i.e. 60 to 62 percent) and semi-fat butter (also known as "light butter”) with a fat content of at least 39 and no more than 41 percent. The packaging for this product must contain a reference indicating that it is unsuitable for frying. Semi-fat butter is also available in versions with herbs or other ingredients added.

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Lactic acidified butter

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is sweet-cream butter to which lactic starter cultures have been added once the butter has been composed (i.e. during the kneading process).

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Cultured butter

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is butter made of cream and matured subsequent to the addition of a lactic starter culture. Cultured butter develops its characteristic aroma substances during the maturing process.

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Sweet-cream butter

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is butter made of non-soured cream.