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Cultured butter is typically created by adding live bacteria (cultures) to the butter before it’s churned, versus regular butter which is cream that just goes straight to the churning machine. The addition of the cultures does several things: Causes the butter to taste slightly tangier, due to additional lactic acid Results in a higher-fat product, …
Margarine is a generic term for identifying dietary fats of vegetable origin used in place of butter. Its name derives from the discovery of “marginal acid” by Michel Eugène Chevreul, in 1813, who thought he had discovered one of the three fatty acids that formed animal fats, but, in 1853, it was discovered that that …
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