Arrabawn Food Ingredients supplies the full range of salted, unsalted and lactic butters in 25 kg boxes.

We also produce softer Irish butter without any additives, just by a combination of careful milk selection and a gentle cream crystallisation process.

For our softer butter we use only the milk from cows that graze naturally on the lush summer pastures of Ireland. During these periods, the cream is richest in naturally softer milk fat. The cream is then subjected to a gentle crystallisation process to further soften it.

Applications include     

  • Softer spreadable table butter
  • Bakery Products
  • Chocolate Confectionery
  • Ice Cream & Frozen Desserts
  • Soups & Sauces         
  • Butter varieties include lactic and sweet cream butter   

Lactic Butter (salted / unsalted, regular /softer)                             

Lactic butter is made from milk which has been fermented with lactic acid. It has a characteristic full, rich creamy and tangy flavor which is the preferred flavour in continental Europe.

Lactic butter is available in salted or unsalted varieties.

Typical Composition:

 Fat (%)

 82

 Moisture

 <16%

 pH

 4.7

 Salt (%)

 As requested

 Total plate count at 30 C / g

 500

 Coliforms /g

 Negative

 Yeast and Moulds / g

 Negative

 Salmonella / 25 g

 Negative

Sweet Cream Butter (salted / unsalted, regular /softer)                              

Sweet cream butter is made from fresh milk which is skimmed to separate the cream. The cream is then churned for sweet cream butter.

Sweet cream butter is available in salted or unsalted varieties.Sweet cream butter is more sweet and bland in taste than Lactic butter.

Typical Composition:

 Fat (%)

 80-82

 Moisture

 < 16

 pH

 6.6

 Salt (%)

 1.0 -2.0 As requested

 Total plate count at 30 C / g

 500

 Coliforms /g

 Negative

 Yeast and Moulds / g

 Negative

 Salmonella / 25 g

 Negative