Diacetyl where you want it, and nowhere else.
The challenge
What usually goes wrong.
Cultured ghee and cultured butter are made on the cream, and the aroma is the product. Too little culture development and the result is indistinguishable from sweet cream; too much and the profile turns sour rather than buttery.
ABCREAM is a mesophilic cream culture intended for that buttery, diacetyl-forward profile.
Process parameters
On the data sheet
- Incubation temperature
- Incubation time
- Target acidity
- Recommended dosage
- Cooling / setting
We publish figures we can stand behind. These are confirmed per batch and per application, so they come from the data sheet rather than a web page.
Request the data sheet →Recommended
What we would trial.
Questions we get asked
Does the culture survive the ghee process?
The culture works on the cream before clarification. The aroma compounds it develops are what carry through — confirm your process with a technologist.
Send us your cultured ghee & butter spec.
Tell us the texture and acidity you are targeting and the volumes you run. A technologist replies with a recommendation and a sample.