Job Description:

• 1) Controls equipment to make grades of butter by either of following methods: Butter churn method: Connects sanitary pipe between cream storage vat and churn.

• 2) Starts pump to convey sterile solution through equipment and to admit measured amount of pasteurized cream into churn, and starts churn.

• 3) Observes separation of buttermilk from butter and pumps buttermilk from churn.

• 4) Opens churn and sprays butter with chlorinated water to remove residue buttermilk.

• 5) Compares butter with color chart and adds coloring to meet specifications.

• 6) Tests butter for moisture, salt content, and consistency, using testing apparatus, and achieves specified consistency by adding or removing water.

• 7) Examines, smells, and tastes butter to grade it according to prescribed standard.

• 8) Butter chilling method: Pasteurizes and separates cream to obtain butter oil, and tests butter oil in standardizing vat for butter fat, moisture, salt content, and acidity, using testing apparatus.

• 9) Adds water, alkali, and coloring to butter oil to achieve specified grade, and starts agitator to mix ingredients.

• 10) Turns valves and observes gauges to regulate temperature and flow of water, refrigerant, and butter oil through chilling vat.

• 11) Smells, tastes, and feels sample to grade butter emerging from chilling vat.

• 12) May be designated according to equipment operated as Butter-Chilling Equipment Operator; Butter Churner.