Non il solito Burro, Qualità e Tradizione.

Not the usual Butter, Quality and Tradition.

January 07, 2021

Rich in fats, but also in nutrients and useful for the body (such as calcium, milk proteins, mineral salts and antioxidants), Butter is a practically indispensable food, even if in Italy (especially in the South) it is more used oil.


The butter is obtained from the processing of the fat part of the milk: this processing can basically take place in two wayssurfacing and centrifuge.
Now let's try to understand what the difference is between centrifuge butter and surfacing butter, as with these two procedures we obtain absolutely different products!

Surfacing technique

The butter obtained with this processing technique is obtained from the cream that remains from dairy production: in short, this butter is a by-product of cheese production.

The surfacing technique consists in collecting the milk in large tanks and letting it rest for more or less for 20 hours, at 15 ° C: the cream surfaces naturally, separating itself from the whey. After this first phase it is necessary to subject the product to other industrial processes (such as pasteurization and neutralization of acidity), in order to eliminate the microbes present in the surfacing cream which is very acidic (bacterial development is favored by the fact that the milk rests for many hours in the tubs).
This butter production technique is the one that is mainly adopted in Italy.

Centrifuge technique

Less used in Italy, on the other hand, is the technique that makes it possible to obtain centrifuge butter: it is a much more widespread processing method in other European countries, such as those of Northern Europe or France (where it is customary to consume a lot of butter).

With this technique the butter is produced directly from fresh milk just milked: first the milk is subjected to some filtration processes to eliminate impurities, then to a centrifugation at low temperatures and at a speed between 6500-7000 rpm, which it allows the fat to separate from the low-fat milk.

Unlike the process by surfacing, with the centrifuge a “sweet” cream of milk is obtained, not acidic, as it is not affected by fermentation.

Not the usual Butter, Quality and Tradition.

Differences between the two types of butter

Of the two procedures we have seen, the best one is undoubtedly the second, that is the centrifuge. This means that the centrifuged butter is of the highest quality, more valuable than that obtained by surfacing.

In addition to the level of quality, surfacing and centrifugal butter also differ in other characteristics:

  • Aromas and flavors: one sour, the other sweet.
    The surfacing butter is not particularly fragrant and - although it still has a good taste - it is more acidic than the centrifugal one, which instead has a sweeter taste and is more fragrant. To obtain high quality desserts it is therefore preferable to use centrifuged butter
  • Stability of the product and its ability to keep.
    The surfacing butter is a less stable product that tends to go rancid, while the one obtained by centrifugation is better from an organoleptic point of view and keeps better (for this reason it is the ideal butter to be consumed raw, spread on a slice of bread)
  • Centrifugal butter is typical of European countries that by culinary tradition tend to consume a lot of butter (such as France and the countries of Northern Europe), while in Italy it is practically almost only an import product.

However, despite the butter that is produced in Italy is mostly butter from the surface, we have selected one of excellent quality made from Italian centrifugal cream!

Butter - Carla's Secrets

It is a product made from selected raw materials, which follows the traditional work processes and the knowledge of a passion that has been handed down from father to daughter.

Go to the product online!