Butter production begins with the collection of 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 and causes the fat molecules to clump together, forming butter.
Once the butter is formed, it is washed to remove any remaining buttermilk, which helps improve its shelf life. The butter can then be salted for flavor or left unsalted for cooking and baking. Finally, it is packaged and stored under refrigeration until it reaches consumers.