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Butter is produced through a phase inversion of an emulsion. The cream is indeed an emulsion of fat in water, as a result butter is an emulsion of water in fat.
The drawback is a difficulty to use acid buttermilk and to control fat crystallisation.
The drawbacks are lower organoleptic qualities.
In continental Europe, we eat and use lactic butter (with an acid pH and a characteristic tangy taste). People from Great Britain usually prefer sweet cream butter (with a neutral pH and a creamy taste). The technique to obtain the latter is a physical maturation without addition of ferments .
Several types of butter may be manufactured thanks to these various techniques. The butters have then the following differences:
One product may bear several designations, for instance a lightened butter may be salted.