Butter processing involves several steps to transform cream into the final product. First, fresh cream is separated from milk using a centrifuge. The cream is then pasteurized to eliminate harmful bacteria. After pasteurization, the cream is cooled and allowed to ripen, which develops flavor. Next, the ripened cream is churned, where it is agitated to break down fat globules, causing them to clump together and form butter. The resulting mixture is then washed to remove excess buttermilk, and finally, the butter is shaped, packaged, and stored for distribution.