The cream can be supplied by a liquid milk dairy (surplus cream). 
From the cream batch pasteurizer, tank the cream is pumped to   the continuous butter-maker or the churn.  In the churning process the cream is agitated violently to breakdown  the fat globules, causing the fat to coalesce into butter grains.  The cream is split into two fractions: butter grains and buttermilk. In traditional churning the machine is stopped when the grains have reached a certain size,and then the buttermilk is drained off.  

WORKINGCAPACITY from 1 tons/d up to 50 tons/d