butter churnButter is a very useful product. We can talk about the value of butter for a long time. It is so popular in cooking, medicine and cosmetics, that there is no sense to list everything.

A healthy person should eat from 10 to 30 grams of butter a day. Butter contains many nutrients, including fatty acids, carbohydrates, vitamins, A, E, D, PP, protein, calcium, iron, phosphorus, potassium, copper, zinc, manganese, magnesium, sodium.


Butter production is supported by the state, that’s why it is a very profitable business. Butter can be made in two ways. The first way is whipping the cream. The second way is to convert the high fat cream

In the first case it is necessary to separate the milk by the milk separator or cream separator. As a result you will get the cream. It is necessary to get the cream of 35% fat content. Then the cream should be cleaned, deodorized and pasteurized at a temperature of 85° C. Then it is necessary to reduce the temperature to +5–6 degrees and leave so for 8–14 hours. Then butter producers whisk the cream into the drum about an hour at 35–40 turnovers per minute by the butter churn. The butter should be washed several times. Then butter producers cut into sticks and packed their product.

The second method of butter production is faster. That is why manufacturers use this method to produce large quantities of butter. As in the first way, it is important to heat, separated and pasteurized milk.

As a result, you will get cream that must be separated again by cream separator to increase the fat percentage. Cream should be normalized by pasteurized milk or buttermilk. Their moisture content needs to be 15.8%. After this the cream becomes delicious and fragrant. Then the creams are put in a butter churn for 140–200 seconds depending on the season. Then butter producers should salt, cut and packed, this dairy product. This is necessary to withstand the butter in the refrigerator for 5 days to improve its taste. Butter with different flavors (chocolate, honey, fruit, etc.) are prepared in the same ways but with addition more relevant fillers and flavorings on the last stages.


The taste and smell of butter depends on the quality of milk and cream. Therefore, the choice of products is an important step. Milk should have a high percentage of fat content, but without fatty lumps. Milk and cream for butter can not be long stored. For 1 kg of butter 82% fat, should be used from 17 liters (5% fat) to 29 liters (3% fat) milk.