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Pasteurized Butter is made in factories, and is almost always government inspected.
It's not actually the butter that is pasteurized, but rather the milk / cream that the butter is made from.
The milk or cream can be pasteurized using HTST or UHT methods
In order to make cultured butter, bacterial starter cultures have to be re-introduced to "age" the cream.
Pasteurization extends storage life of butter up to 2 to 3 months under normal refrigeration
Also called:  Beurre Pasteurisé (French)
See Also
HTST Pasteurization, UHT Pasteurization
Other entries for Butter
Beurre d'Isigny, Beurre de Baratte, Butter Stick, Clarified Butter, Compound Butters, Concentrated Butter, Cultured Butter, Dehydrated Butter, French Butters, Ghee, Light Butter, Margarine, Pasteurized Butter, Plugrá Butter, Raw Butter, Rendered Butter, Renovated Butter, Salted Butter, Semi-salted Butter, Spreadable Butter, Summer Butter, Sweet Cream Butter, Three-Quarter Fat Butter, Unsalted Butter, Whey Butter, Whipped Butter
Other entries for Dairy
Butterfat, Cheese, Milk, Nondairy Topping
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