BUTTER PRODUCTION

In the manufacture of butter, cream is first separated from the milk by centrifuge or cream separator operating at about 6000rpm, which remove up to 99.5% of the fat from the milk. 

The cream is neutralized to a pH of 6.8-7.2and then pasteurized, either by the holder method (30 mins at 70-73oC) or the HTST method (25 sec at 80-85oC). 

The pasteurized cream can be stored overnight and cooled to 10oCbeore it is churned to obtain a better textured butter ..........................