Butter Frequently Asked Questions

What is the natural flavoring that's added to Challenge butter?

The natural flavoring that is used as an ingredient in Challenge Unsalted Butter, Challenge Unsalted Whipped Butter and Challenge Unsalted European Style Butter, is a natural milk derivative starter distillate (distilled flavors from fermented, cultured milk) that is added to the cream prior to churning. It produces flavor compounds that give our unsalted butter a distinctive, pleasing taste. It is similar to those used in the production of sour cream and buttermilk. It is an all natural ingredient that is approved by the USDA and the FDA.

Why are there taste differences between different brands of butter?

Several factors are responsible for taste/flavor differences between brands of butter. The cream that is used can have slightly different pH and acid values. Different ingredients in the feed that the cows consume can also have an effect on the flavor of the milk. Butterfat level can differ slightly by different manufacturers. In addition, a natural flavor is usually added to unsalted or cultured butter. These milk-derived cultures are added to the cream prior to churning to add desirable flavor and aroma characteristics.

What exactly is Light Butter?

Challenge Light Butter contains 40% butterfat versus 80% for regular butter. It has fewer calories and two-thirds the cholesterol content of regular butter. It was designed to provide a dairy product alternative to spreads and diet margarine for those who desire a lower fat product. Challenge Light Butter is best used as a spread or topping and is not recommended for frying or baking. Light Butter is comparable in color and salt to regular butter.

What is European Style butter?

Challenge European Style butter is Grade AA and is 83% butterfat versus 80% for regular butters. It is made by churning cream slower and longer in the age-old tradition of fine European butters. It has a creamier taste and a silkier texture. It is preferred by many chefs because it makes flakier pastries, smoother sauces and more savory seafood, meat and vegetable dishes.

Are your butter products Kosher approved?

All Challenge butter products are Kosher approved and certified.

How many quarts of milk does it take to produce 1 pound of butter?

It takes 10 quarts of milk to produce 1 pound of butter.

How many different flavor components does butter contain?

Butter, unlike margarine and other spreads, contains 120 different flavor components! Scientists say the taste is impossible to duplicate in a test tube.

What % of the total fat in the U.S. food supply is from butter?

Butter contributes only 3% of the total fat in the U.S. food supply.

What is the difference between "Sweet Cream" and "Sweet"?

"Sweet Cream" butter refers to salted butter, while "Sweet" used alone denotes unsalted butter. Got that?

What is clarified butter?

Clarified Butter is melted butter with the milk solids removed. It will keep for months and is often used for frying at high heat (see Cooking Tips section for how to clarify butter).

How long has butter been around?

Butter has been around since the beginning of recorded history. It may have been discovered accidentally by nomads who filled their saddlebags with milk, spent the day riding, and opened their bags that night to find butter. Likewise, pioneer wives moving Westward learned to make butter on the march by using the motion of the wagon to churn their butter.

Do higher butter prices equal higher profits?

Supply and demand is the key issue in increased prices.

Higher prices don't equate with higher profits for butter manufacturers. Butter prices are determined by several factors including the cost of ingredients and supply and demand. For example, seasonal hot weather throughout the country has caused an increase in demand for butterfat for use in ice cream and related products. At the same time, there has been a seasonal decrease in milk production resulting in tight supply conditions and a marked reduction in total butter production.

These factors, along with an increase in worldwide demand, have caused prices to increase.

The wholesale price of butter is set based on weekly trading at the Chicago Mercantile Exchange, along with other commodities. These prices are reflected in the retail price. Each store sets their own price. Challenge Dairy is hopeful that conditions will change and that prices will decline in the near future. We are actively involved on committees working to resolve these price increases

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