How Butter is Produced

Cream is heated to 95'C under partial vacuum deodorised and partially cooled as it passes through the different chambers of the vacuum pasteuriser. It is filtered and pumped through a heat exchanger where it is chilled and stored in 10,000-litre holding vats. The process is carried out at a rate of more than 11,000 litres an hour.

The cream is pumped to a continuous butter maker machine which churns the cream to butter at a rate of three tonnes an hour. Buttermilk is withdrawn and salt added during the process. The continuous ribbon of butter is packed into bulk cartons or retail packs.

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