The Consumer Education Project of Milk SA

How is butter made commercially?

You are here:
A milk separator spins fresh milk to remove most of the cream, which is pasteurised and churned to remove the buttermilk. The butter is then extracted and can be salted or unsalted. By law, butter must contain: 80% fat; 16% water; 3% milk solids.

Read on for more info:

Fresh milk is collected from dairy farms and brought to a creamery. The cream is separated from the fresh whole milk by spinning the milk in a special machine at high speed. It is then pasteurised to destroy possible disease-causing bacteria and help the butter stay fresh for longer.

Once pasteurised, the cream is beaten vigorously in a churning cylinder until it thickens naturally into butter. The remaining liquid (buttermilk) is drained off, and the butter is mixed and blended. Salt may be added at this stage. After being weighed, cut, wrapped and chilled, the butter is delivered to your grocery store, ready for use.

According to regulation, the butter must contain at least 80% fat, about 16% water and 3% milk solids.

Share Button
Was this article helpful?
No 0 0 of 0 found this article helpful.