GL 099 Quality Assurance in Butter Manufacture

This guideline has been developed to provide basic information on the manufacture of butter.  General information is provided for ingredients, cream pasteurization methods, manufacturing techniques, composition, testing, quality assurance, and cleaning and sanitation to assist those interested in producing a safe and wholesome dairy product.  In addition to the text, references are included to provide additional information to interested parties (dairy industry personnel, dairy food science extension specialists/educators, and dairy/food science students).