The activity is concerned with making butter from milk, by using a centrifuge to separate the cream from the milk, and to give a cream with a content of 38% of the pasteurized fats, after which the bacteria that ferment will be added, then processed and whisked at temperatures with a value of 12-18 ° Celsius, then additives and solids are added to it and whisk using very fast rotary blades, which leads to the formation of the granules forming butter, and the addition of salt and any colorants if desired.
