Butter is essentially milk fat made from milk, dahi (curd) or cream by agitating or shaking it until the fat separates as semisolid mass from the liquid portion (serum) of milk.
The separated milk fat is known as butter, while the watery portion as buttermilk. The process of agitation/ shaking is known as churning and the device used for the purpose is butter churn.
From the aging tank, the cream is pumped to the churn or continuous butter maker via a plate heat exchanger, which brings it to the requisite temperature. A butter churn is a device used to make butter by shaking up the whole milk (or cream). Butter grains are formed by breaking down the membranes that surround the fat.
Optimum churning temperature: 9-11°C. In the churning process, the cream is violently agitated for 5-10 min to break down the fat globules, causing the fat to coagulate into butter grains, while the fat content of the remaining liquid (buttermilk) decreases.
Churning causes these grains to fuse with each other and form the butter. The liquid that is left out without fat is called buttermilk.
Churning process
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