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Cream Separation
Butter can be made from the milk of camels, buffaloes, mares and goats. The cream is separated from the milk. The cream can be supplied by liquid dairy milk products or by butter manufacturers from whole milk. The cream must be sweet (pH greater than 6.6), unoxidized, odourless. The cream is pasteurized at 95 ° C or higher to kill harmful microorganisms.
Ripening
Sometimes cultures are added to ferment lactose to lactic acid, and the cultured butter has desirable taste and aroma characteristics.
Ageing
The cream is stored at very cool temperatures to become crystallize the butterfat globules, guaranteeing appropriate churning and texture of the butter. As a rule, ageing takes 12 - 15 hours. From the ageing tank, the cream is pumped to the churn or continuous butter maker via a plate heat exchanger which brings it to the requisite temperature.
Churning
The cream stirs and eventually forms the granules of butter, which grow and coagulate. In the end, there are two products: the semi-solid butter and the remaining liquid, which is called buttermilk.
Draining of Buttermilk
Therefore, the cream is divided into two parts: butter and buttermilk. In conventional mixing, when the grains of butter reaches a certain size, the machine stops and the buttermilk is unloaded. With continuous butter producers, buttermilk drainage is also ongoing.
Salting & Working
Salt is used to enhance flavour and shelf life because it acts as a preservative. In addition, butter is kneaded to increase its consistency.
Packing & Storage
The butter is finally formed, then wrapped in wax paper and stored in a cool place. When cooled, the fat crystallizes and the butter becomes hard.