Cream is heated to 95'C under partial vacuum deodorised and partially cooled as it passes through the different chambers of the vacuum pasteuriser. It is filtered and pumped through a heat exchanger where it is chilled and stored in 10,000-litre holding vats. The process is carried out at a rate of more than 11,000 litres an hour.
The cream is pumped to a continuous butter maker machine which churns the cream to butter at a rate of three tonnes an hour. Buttermilk is withdrawn and salt added during the process. The continuous ribbon of butter is packed into bulk cartons or retail packs.