Buttering machine

Today, butter is produced almost exclusively using the so-called “continuous process” with the aid of a butter-making machine. To do this, the milk is skimmed in centrifuges; the cream is then pasteurised, cooled and stored for around 20 hours to mature. Inside the butter churn—which comprises a beater, drum and kneader—the cream is beaten, the butter is separated and then kneaded. The butter is then shaped in a moulding machine and packaged. Buttermilk is produced as a by-product of the butter-making process.