It is my intention in this paper to examine the process of continuous buttermaking, based on my own background experience of the technique. is separated from 35% mf. The skim milk from the separator is pasteurized and cooled before being pumped to storage. It is usually destined for concentration and drying. On leaving the working section the butter passes through a conical channel to remove any remaining buttermilk. To produce soap in quantity, huge kettles must be used. A typical continuous churning machine, a Contimab, is shown at right. Although large quantities of ghee are made by this process, there is a long felt need of a continuous plant. after phase inversion the butter is worked and salted. Cows wander in a field. In this process, butter is produced from matured cream of 38 to 40% fat applying continuous butter making machine or the method of batch churn.