Obtaining the cream
Milk fat - Cream and standardized butter

Butter, a product that dates back over 5,000 years, is still highly prized by consumers. In the Middle Ages, it was the fat of the poor, but over time it became a luxury item on the court table until the 18th century. From then on, it became a symbol of French haute cuisine. For a long time, however, the quality of butter was mediocre, due to a lack of hygiene and technological mastery. It wasn't until the mid-20th century that the butter industry took off, followed by the widespread use of pasteurization and, finally, the importance of hygiene.