The general conditions for the production of German branded butter and other types of butter are regulated in the so-called German Butter Regulation. Depending on the result of the butter test, butter which is produced in Germany is sorted into commercial classes, of which German branded butter is the highest quality, followed by dairy butter. Therefore premium German butter has a very good reputation all over the world and has become synonymous with first-class quality and excellent taste. Only premium German butter producers that are checked monthly by official authorities may label their products with the branded butter quality mark.

We produce mildly adicified (cultured) German branded butter and sweet cream butter at our production site in Bismark, in the creamery at Altmark-Käserei Uelzena GmbH. These two types of butter have a milder taste than the even well-known sour cream butter. Mildly acidified butter is the most popular variety in Germany and gets its slightly sour, fresh taste from the addition of butter cultures with lactic acid bacteria. In addition to German branded butter, we also produce butter with vanillin or carotene - formerly also known as pastry butter - and mixed fats with the addition of vegetable fat.

Our butter range is supplemented by recombined butter, lactose-free butter and cholesterol-reduced butter. We manufacture these special products with the help of special milk fat technologies at the main plant in Uelzen. In addition to milk fats, Uelzena Ingredients also offers other milk products, milk powder and sweetened condensed milk for processors.