{"id":372,"date":"2026-08-04T14:34:01","date_gmt":"2026-08-04T05:34:01","guid":{"rendered":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/?p=372"},"modified":"2026-08-04T14:34:01","modified_gmt":"2026-08-04T05:34:01","slug":"butter-making","status":"publish","type":"post","link":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/372\/","title":{"rendered":"Butter making"},"content":{"rendered":"<p>As an undergraduate graduation research project, we are investigating the aroma of cultured butter.<\/p>\n<p>While typical cultured butter is often produced by adding a lactic acid bacteria culture containing diacetyl directly to the butter, our research focuses on butter made by actually fermenting the cream itself before churning.<\/p>\n<p>Recently, she has become quite skilled at making our own butter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-373\" src=\"http:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-9-300x273.jpg\" alt=\"\" width=\"300\" height=\"273\" srcset=\"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-9-300x273.jpg 300w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-9-1024x932.jpg 1024w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-9-768x699.jpg 768w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-9-1536x1399.jpg 1536w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-9-750x683.jpg 750w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-9.jpg 1878w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As an undergraduate graduation research project, we are investigating the aroma of cultured butter. While typical cultured butter is often produced by adding a lactic acid bacteria culture containing diacetyl directly to the butter, our research focuses on butter made by actually fermenting the cream itself before churning. Recently, she has become quite skilled at making our own butter.<\/p>\n","protected":false},"author":46,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-372","post","type-post","status-publish","format-standard","hentry","category-uncategorized","item-wrap"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"As an undergraduate graduation research project, we are investigating the aroma of cultured butter. While typical cultured butter is often produced by adding a lactic acid bacteria culture containing diacetyl directly to the butter, our research focuses on butter made by actually fermenting the cream itself before churning. Recently, she has become quite skilled at\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Tsuda\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/372\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.10\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Animal Food Technology - Hirosaki University, Faculty of Agriculture and Life Science\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Butter making - Animal Food Technology\" \/>\n\t\t<meta property=\"og:description\" content=\"As an undergraduate graduation research project, we are investigating the aroma of cultured butter. 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