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What should be in butter?
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this post was submitted on 24 Oct 2024
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Butter oil is, in my understanding, the fats from butter after everything else has been removed. In that sense it's not unlike clarified butter, but probably made with a centrifuge rather than heat. Adding milk powder (and presumably some water) sounds like basically adding back in what got removed to make the butter oil. I would hazard a guess that this is done because both butter oil and milk powder separately have far longer shelf lives than butter does
So I think that it's basically the same components as regular butter, they've just been separated out and then recombined. I have no idea if this does anything to the flavour
Might also be to get a consistent product , fat percentages probably vary, by taking it apart and putting always the same amounts together again they can always make it taste the same. I believe they do the same with orange juice