Some migh wonder what the difference between North America and Europe is when it comes to how certain dairy products are consumed.

Take butter for instance. While most people in the Scandinavian countries consume cultured butter, North Americans consume mainly "sweet" butter.

After separating milk into cream and skim milk, cultured butter is produced by choosing different temperature combinations, depending on if we make "summer" or "winter" butter. Cream is cultures overnight, before turned into butter the next day. Different temperature combinations are necessary as the hardness of butter varies during the year depending on the how the animals are fed.

The temperature combination will help butter viscosity, allowing people to spread the butter taken directly out of a cool room, or fridge.

There seems to be a trend though for taking a look at how we can consume more healthy bacteria. Health educators are examining ways we can consume more cultured butter instead of only sweet butter. It is Body Ecology consumers that are starting to notice the benefit of consuming healthy bacteria, such as those found in cultured butter.

As consumers like to consume more cultured products why not also cultured butter, just like yoghurt, kefir, sour cream, cottage cheese & cream cheese. We know that they supply our body with healthy bacteria and can help prevent harmful bacteria from forming plus it add to better nutritional habits.