Re: Going out to all members

[Guest guest]

>> Does anyone know if eating lactic acid is okay, say as an additive in

butter?

From what I'm reading (you may try googling " lactic acid butter " ), lactic acid

is naturally occurring in cultured butter which tends to have a tangier flavor

than sweet cream butter. However, it looks like the lactic acid in the butter

you're looking at is added and not naturally occurring which I believe is an

artificial way of culturing butter (rather than letting it sit longer to

naturally ferment). Can you send the full link to the product and not just the

nutritional information? Also, is there a particular reason you prefer cultured

butter over sweet cream? Just curious... It's just as easy to find good, raw

butters that don't have lactic acid added.

http://www.webexhibits.org/butter/culturing.html

----

and the JRTs & BC

Nunn, CO

[Guest guest]

From what I'm reading (you may try googling " lactic acid butter " ),

lactic acid is naturally occurring in cultured butter which tends to

have a tangier flavor than sweet cream butter. However, it looks

like the lactic acid in the butter you're looking at is added and not

naturally occurring which I believe is an artificial way of culturing

butter (rather than letting it sit longer to naturally ferment). Can

you send the full link to the product and not just the nutritional

information? Also, is there a particular reason you prefer cultured

butter over sweet cream? Just curious... It's just as easy to find

good, raw butters that don't have lactic acid added.

>

> http://www.webexhibits.org/butter/culturing.html

Thank you, !

Is the following butter okay?

http://www.horizonorganic.com/products/butter/butter_01_nutri.html

I just wanted to know if it's okay, because I already bought some and

am wondering if I should return or use it.

Thanks soooooo much!

[Guest guest]

>> Is the following butter okay?

>> http://www.horizono rganic.com/ products/ butter/butter_ 01_nutri. html

,

I don't know if it's " OK. " I doubt the added LA is detrimental but if you're

concerned about it, I know it's possible to find unsalted butter without LA. I

did some more research and found out WHY they put lactic acid in their unsalted

butter (this is from Organic Valley but I'm sure the reason is the same for

Horizon Organic):

Our

unsalted cultured butter is a subtly flavored, cultured cream butter

that is actually more distinct without the added salt. We add live

cultures to fresh organic sweet cream from pastured cows and let it

ripen slowly before churning up small batches. This time-honored style

of butter making enhances the inherent sweetness of the butter, while

making it even easier to digest. Organic Valley's Cultured Butter is

unsalted to protect the cultures and their beneficial microbial flora.

We use our butter for flakier pie crusts, fluffier cakes, or to top our

organic veggies, adding Omega-3 fatty acids and improving the

kid-appeal and biovailabilty of the nutrients. We slather it on fresh

baked bread, sauté vegetables in it, or melt it for seafood dipping.

Butter lovers, chefs, and judges agree - the taste of this butter is

divine.

I think the final decision is yours.

Cheers,

----

and the JRTs & BC

Nunn, CO