DPI: The Virtual Exhibition - Butter Factories page 3

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Butter Factories

Photo: Milk separating room at the Koroit Butter Factory

The milk separating room at the Koroit Butter Factory in South West Victoria, c. 1898. Whole milk was poured into circular vats. Mechanical separators removed lighter cream from heavier skim milk using centrifugal force.

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Photo: Churn room at the Grassmere Butter Factory

Churn room at the Grassmere Butter Factory in South West Victoria, c. 1905.

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Photo: Butter working room at Grassmere Butter Factory

The butter working room at Grassmere Butter Factory in South West Victoria, 1905. Salt was added and butter was kneaded in circular butter workers. This created a smooth texture and removed excess whey.

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The butter working room at Grassmere Butter Factory in South West Victoria, 1905. Butter was removed from the butter kneaders, rolled into large balls and rammed into wooden butter boxes.

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Grading butter, early this century. Butter was graded into 'Choicest' ("that no one can find fault with"), 'First class' ("fit for any good table although marred by defects such as slightly stale in flavour"), 'Second Class' ("fit for table use by those who are not very particular") and 'Pastry Class' ("unfit for table use").

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Department of Primary Industries Victoria, Australia