1)Milk reception
2) Pre-heating and pasteurization of skim milk
3) Fat separation
4) Cream pasteurization
5) Vacuum deaeration, when used
6)Culture preparation, when used
7)Cream ripening and sourning, when used
8)Temperature treatment
9)Churning/working, batch
10)Butter milk collection
11)Butter silo with screw conveyor
12)Packaging