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At the separation stage of the process, excess cream from
the milk is used to make butter. The cream goes through the Pasteurization
process and is heated to a temperature of 185 degrees Fahrenheit
and then cooled to less than 40 degrees. It is stored in a cream
storage tank and aged for approximately 8 hours before butter making.
The cream is then sent to the butter churn.
The Churning process takes 45 minutes, salt is added and
numerous quality tests are conducted to ready the product for packaging.
Once complete the butter is pumped from the butter churn into the
packaging machine to fill various sizes that are available
in the market today.
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