Most butters found in grocery stores are pasteurized, a process that heats milk or cream to over 200 degrees Fahrenheit, altering whey protein conformation.

“most Butters you're going to find in the grocery store are pasteurized it will say pasteurized on the label so the pasteurization process for milk and cream are pretty similar these are both heated to over 200 degrees Fahrenheit and that's going to change the Whey Protein conformation in the milk or the cream”