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1. Concentrated butterfat and similar products
A distinction is made between two families of products, depending on their destination. At present, products intended for consumers have all but disappeared from the French market. As for products for industrial use, their share is set to shrink due to the abolition of European subsidies.
1.1 Products for the general public
These products saw the light of day in the 1980s, when European butter stocks were relatively high. This was one of the measures taken at the time, after the "Christmas butter" operations, to reduce stocks, which had become financially unacceptable. It has to be said that, despite subsidies designed to promote the culinary use of butter, French consumers have shunned these products. Sold in jars or even in plates under the name "concentrated...
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Concentrated butterfat and similar products
Modified" butters
Economic data
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In 2006, France produced 950,000 tonnes of milk fat from 25 billion liters of milk at an average fat content of 40 g/l.
This fat was used for 38% of butter production, 35% of cheese production, 10% of drinking cream production (figure 1 ) and 7% of drinking...
Bibliography
Also in our bases (TI article)
Standardization
IDF O68A 1977 Anhydrous milkfat, anhydrous butteroil or anhydrous butterfat, butteroil or butterfat, ghee.
Regulations
Commission Regulation (EEC) No. 262/79 of February 12, 1979 on the sale at reduced prices of butter for use in the manufacture of pastry products, ice-cream and other foodstuffs (OJ No. L 041 of February 16, 1979, pp. 1-13).
Commission Regulation (EEC) No. 570/88 of February 16, 1988 on the sale of butter at reduced prices and the granting of aid for butter and concentrated butter for use in the manufacture...
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