To make one kilogram of butter you need 20 litres of whole milk. Advancements in technology, in particular with regard to the hygiene, speed and reliability of production, have not significantly altered the main phases of butter production.
Butter is derived from freshly produced cows’ milk, which is left to stand overnight in separation tanks. The following morning the cream that has risen naturally to the surface is separated from the milk beneath it, transferred to steel containers and left to stand for a day in cold storage at a temperature of about 4 degrees. The final step involves churning: the cream obtained is put in rotating cylindrical containers called churns, where it is churned for a good half hour. The end result is the butter, which is then put into moulds made of wood or steel.
The COLOUR of the butter is pure white in the winter, while it tends to have a straw colour in the summer when the diet of the cows changes.
The FLAVOUR, though, should be as sweet as possible.
New butter retains its FRESHNESS for about seven days.
Butter can be used by people of all ages and, contrary to popular belief, it is easily and rapidly digested, with the exception of cooked butter.
The Latteria Sociale Stallone produces about 600kg each day.