A creamery or cheese factory is a place where milk and cream are processed and where butter and cheese is produced.

Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...

is separated from whole milk;

pasteurization In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated wi ...

is done to the skimmed milk and cream separately. Whole

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

for sale has had some cream returned to the skimmed milk. The creamery is the source of

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

from a

dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...

. Cream is an

emulsion An emulsion is a mixture of two or more liquids that are normally Miscibility, immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloi ...

of fat-in-water; the process of churning causes a phase inversion to butter which is an emulsion of water-in-fat. Excess liquid as

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

is drained off in the process. Modern creameries are automatically controlled industries, but the traditional creamery needed skilled workers. Traditional tools included the butter churn and Scotch hands. The term "creamery" is sometimes used in

retail Retail is the sale of goods and services to consumers, in contrast to wholesaling, which is the sale to business or institutional customers. A retailer purchases goods in large quantities from manufacturers, directly or through a wholes ...

trade as a place to buy milk products such as

yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

and

ice cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food ...

. Under the banner of a creamery one might find a store also stocking

pie A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts ( pecan pie), fruit preserves ( jam tart ...

s and

cake Cake is a flour confection usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elabor ...

s or even a

coffeehouse A coffeehouse, coffee shop, or café (), is an establishment that serves various types of coffee, espresso, latte, americano and cappuccino, among other hot beverages. Many coffeehouses in West Asia offer ''shisha'' (actually called ''nargi ...

with

confectionery Confectionery is the Art (skill), art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two bro ...

References

* * Kanes K. Rajah & Ken J. Burgess editors (1991) ''Milk Fat: Production, Technology, Utilization'', Society of Dairy Technology. * R.K. Robinson editor (1994) ''Modern Dairy Technology'', 2nd edition,

Chapman & Hall Chapman & Hall is an imprint owned by CRC Press, originally founded as a British publishing house in London in the first half of the 19th century by Edward Chapman and William Hall. Chapman & Hall were publishers for Charles Dickens (from 1840 ...

, . * R.A. Wilbey (1994) "Production of butter and dairy based spreads", in Robinson (1994). {{Authority control Butter Food processing Industrial processes

See also

References