Sweet cream is pasteurized at approximately 85°C (185°F) for not less than 15 seconds or for a time and temperature giving equivalent results such that the cream meets requirement for pasteurization.
Unsalted butter is obtained by removing water and solids non-fat by churning pasteurized sweet cream.
Unsalted butter is light yellow in color and possesses a sweet, pleasing flavor which is free from rancid, oxidized or other objectionable flavors.
