Process
Description
MILK
 Separation
CREAM
 Standardization & Quality Control

1. Determination of butterfat content
2. Determination of Acid Degree Value
3. Determination of pH
4. Organoleptic scrutiny for flavor defects
LEGAL PASTEURIZATION
 Appropriate heat treatment on approved and sealed equipment to ensure the bacterial and enzymatic quality of the product
AGING
 Holding cream at appropriately cool temperatures to crystallize the butterfat globules ensuring proper churning and texture of the butter
RIPENING
 (Optional)- cultures added to ferment milk sugars to lactic acid and desirable flavor and aroma characteristics for cultured butter
CHURNING
 1. Continuous
2. Batch
DRAINING BUTTERMILK
WASHING (Optional)
WORKING
 Texture development; addition of salt if salted; final moisture adjustment (optional addition of color and/or flavoring)
PACKAGING
 Butter is conveyed to various packaging machines
STORAGE
 Crystallization of butterfat and cooling to storage temperature
BUTTER
 Distribution

1. Retail
2. Food Service
3. Industrial (food processing)