3. Standard butter production

Butter is an exclusively dairy food product, obtained from cream. Unlike cream, butter is generally a solid, water-in-oil emulsion. This state requires inversion of the phases present in the cream, which can take place in a variety of ways, but always requires mechanical shocks to succeed. Butter occupies a special place in the family of solid edible fats. It is a highly natural product, obtained from fresh cream, lactic ferments and possibly salt (figure 4 ).