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whole milk are needed to produce one kilogram of butter. This
process leaves approximately *8 litres of skim milk and buttermilk,
which at one time were disposed of as animal feed or waste. Today
the skim portion has greatly increased in value and is fully
utilized in other products.
Although there are over **0 different compounds that contribute to
butter’s unique flavor, the five primary factors responsible for
butter’s flavor include: fatty acids, lactones, methyl ketones,
diacetyl and dimethyl sulfide.
