Guest guest Posted June 24, 2001 Report Share Posted June 24, 2001 What is the process,milk goes through to make butter? How are we gaurenteed that ALL the casein has been removed leaving ONLY milk fat? I would love to have a healthy inexpensive stick of butter to cook with and use-but IMHO there would be no gaurentee that every time butter would be ok-there has to be error somewhere in manufacturing processes-this would be crosscontamination risk in a very large sense to me.If anyone could explain to me how I could be wrong-please do-but as for now I will consider it a big risk-too big for me. Lis aF Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.