A creamery 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 process ...

is separated from whole milk; pasteurization is done to the skimmed milk and cream separately. Whole

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modula ...

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 churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen ...

from a dairy. Cream is an

emulsion An emulsion is a mixture of two or more liquids that are normally 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 colloids. Altho ...

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 m ...

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 sale to business or institutional customers. A retailer purchases goods in large quantities from manufacturers, directly or through a wholesaler, and ...

trade as a place to buy milk products such as

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

and

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

. Under the banner of a creamery one might find a store also stocking pies and cakes or even a coffeehouse with confectionery.

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 (trade name), imprint owned by CRC Press, originally founded as a United Kingdom, British publishing house in London in the first half of the 19th century by Edward Chapman (publisher), Edward Chapman and William Hall ...

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

See also

References