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)