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Milk drunk straight from the farm has not had excessive aeration and pumping.

Buttering machines were constructed that transformed sweet cream endlessly into butter. You had to fill the churn with one batch of sour cream, finish buttering, clean the churn and start again.

The use of butter for human nutrition and the processing of milk into cream and then butter is as old as the keeping of cattle as domestic animals. The process is simple and has been in use for thousands of years.

Raw milk is put into vats and placed in a cool place.

Finally, the butter is kneaded to remove as much water as possible, then salted and formed.

Since man began to make and use butter, he made it from ripened matured cream sour cream.

It is a well known fact that the best flavor in butter is obtained when the cream assumes a clean, pure, acid taste during the ripening. The pasteurization of the milk dramatically changes the fine composition of the raw milk.

For this reason, it is essential to have the acid-producing germs predominate during the cream ripening; all other germs should, if possible, be excluded or suppressed. Even warming to 120 degrees Fahrenheit alters this fine composition that includes various proteins, vitamins, sugars and enzymes.

This process takes about 24 to 36 hours in the summer and when it is completed the sour cream is mechanically beaten with wooden tools until the butterfat globules stick together and the protein-carrying liquid the buttermilk is released.