Butter manufacturing begins with the collection of fresh milk from dairy cows. The milk is then pasteurized to eliminate harmful bacteria and cooled. After pasteurization, the cream is separated from the milk using a centrifuge. This cream is then churned, which agitates it to break down the fat globules, allowing them to clump together and form butter. Once the butter forms, it is washed to remove any remaining buttermilk, which helps improve its shelf life. The butter is then salted for flavor and preservation, shaped into blocks or sticks, and packaged for distribution. This process ensures that the final product is safe and delicious for consumers.