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Discussion in 'Food & Cooking' started by bob_longo1, Feb 16, 2013.
Why does butter taste so different from cream?
I'm guessing, but perhaps its because there's salt in most butter.
Cream has relatively a lot of water in it versus butter, in essence it is watered down butter.
The creaming method of making butter also does raise its temperature somewhat which would change flavours also.
(there is also cultured butter that makes it even more tasty than normal)
MichaelGA has the primary point of it. Getting rid of some of the water concentrates the fat.
Technically, Cream and Butter are opposites of sorts. Cream is an oil-in-water emulsion where butter is a water in oil emulsion.
The primary buttery flavor chemical is diacetyl. As you form butter, you also happen to be concentrating diacetyl which occurs in the butterfat. It also increases as the butter goes rancid so it has to occur in the proper balance. Cultured butters also increase the amount of diacetyl, still within the range of tasting good of course.
Phatch pretty much nailed it