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3. Standard butter production
Butter is an exclusively dairy food product, obtained from cream. Unlike cream, butter is generally a solid, water-in-oil emulsion. This state requires inversion of the phases present in the cream, which can take place in a variety of ways, but always requires mechanical shocks to succeed. Butter occupies a special place in the family of solid edible fats. It is a highly natural product, obtained from fresh cream, lactic ferments and possibly salt (figure 4 ).
3.1 Processing butter creams
Some of these operations are identical to those described for consumer creams
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Standard butter production
Butter qualities and defects
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