Ramak Butter is produced from milk cream using controlled processing methods and is offered in both lactic and non-lactic types. Lactic butter is made from cultured cream that undergoes lactic fermentation, resulting in a more pronounced flavor and aroma. Non-lactic butter, on the other hand, is produced from sweet cream and provides a milder, more neutral taste preferred in certain industrial applications.Ramak bulk butter is intended exclusively for industrial use and is supplied under controlled storage conditions. To maintain its quality and functional properties throughout its shelf life, the product should be stored at appropriate cold storage temperatures. The availability of different butter types combined with consistent quality makes Ramak Butter a reliable choice for food industries in domestic and international markets.