1. Different ingredients: non-fermented butter is pasteurized cream and milk, and fermented butter is added with yeast, baking powder and lactic acid bacteria; The characteristics are different: the texture of non-fermented butter is even and delicate, and the fermented butter has fermented sour taste and softer texture; Different storage methods: non-fermented butter is recommended to be frozen, and fermented butter is recommended to be refrigerated.

2. The ingredients are different. Pasteurized cream and milk are used as ingredients for non-fermented butter, and yeast, baking powder and lactic acid bacteria are added to fermented butter.

3. Non-fermented butter is a solid oil with uniform and delicate texture and fragrant smell. Fermented butter has a unique fermented sour taste, a more special milk flavor and a softer texture than non-fermented butter.

4. The storage methods are different. Non-fermented butter is generally recommended to be frozen and the texture is harder. Fermented butter is recommended to be stored in cold storage.