butter tastes different: the bacteria produce both acids and aroma compounds, so the butter is noticeably fuller in flavor One particular aroma compound, diacetyl, greatly intensifies the basic butter flavor itself There are several different methods for manufacturing cultured butter or something like it The most straightforward is to ferment pasteurized cream with cream-culture bacteria (p 49) for 12 to 18 hours at cool room temperature before churning In the more efficient method developed in the Netherlands in the 1970s and also used in France, sweet cream is churned into butter, and then the bacterial cultures and preformed lactic acid are added; flavor develops during cold storage Finally, the manufacturer can simply add pure lactic acid and flavor compounds to sweet cream butter This is an artificially flavored butter, not a cultured butter European-style butter, an American emulation of French butter, is a cultured butter with a fat content higher than the standard 80% France specifies a minimum fat content of 82% for its butter, and some American producers aim for 85% These butters contain 10–20% less water, which can be an advantage when making flaky pastries (p 563) Whipped butter is a modern form meant to be more spreadable Ordinary sweet butter is softened and then injected with about a third its volume of nitrogen gas (air would encourage oxidation and rancidity) Both the physical stress and the gas pockets weaken the butter structure and make it easier to spread, though it remains brittle at refrigerator temperature Specialty butters are made in France for professional bakers and pastry chefs Beurre cuisinier, beurre pâtissier, and beurre concentré are almost pure butterfat, and are made from ordinary butter by gently melting it and centrifuging the fat off of the water and ...butter with a fat content higher than the standard 80% France specifies a minimum fat content of 82% for its butter, and some American producers aim for 85% These butters contain 10–20% less water, which can... its volume of nitrogen gas (air would encourage oxidation and rancidity) Both the physical stress and the gas pockets weaken the butter structure and make it easier to spread, though it remains brittle at refrigerator... Specialty butters are made in France for professional bakers and pastry chefs Beurre cuisinier, beurre pâtissier, and beurre concentré are almost pure butterfat, and are made from ordinary butter by gently melting it and centrifuging the fat off of the water and