How It’s Made: Butter, Emmental Cheese, Kraft Singles

According to data from the USDA, butter’s natural color shifts with the seasons and with what cows eat. 🧈🧀
Some days it turns deep yellow. Other days it becomes so pale it’s nearly white. Yet every stick on the supermarket shelf looks identical, as if it came from one perfectly consistent source.
So what exactly is that tiny, almost invisible addition that keeps butter looking the same year-round? And how do factories control the color, texture, and melt of products as different as Emmental cheese and Kraft Singles?
If you think you know the answer, leave your guess in the comments before we go inside. By the end of the video, you’ll see who got it right — as Captain Discovery reveals how dairy is engineered for perfect consistency.

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