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Preamble
Butter production involves concentrating the butyrate content of liquid milk, generally averaging 4.2 ± 1%, into a solid fat product with a fat content equal to or greater than 82% for standard butter. In addition to the breed of dairy cow, the fat content of milk depends on the energy level of the ration, the percentage of concentrated feed, the fiber content of the ration, and the fat content of the animal's diet. Obtaining butter from milk involves two successive phases: transforming milk into cream, then transforming cream into butter. Several operations follow one another to progressively and partially eliminate most of the water, but also lactose, proteins and minerals, while concentrating the product in fat and fat-soluble vitamins such as A, D, E and K.
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