Butter Production Cost Analysis 2020

Butter is a common dairy product that is produced from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, composing of around 80% butterfat. 

Butter is widely used at room temperature as a spread, melted as a condiment, as well as used as an ingredient in baking, sauce making, pan-frying, or other types of cooking procedures. It is often made from cow's milk, but butter can also be prepared from the milk of other mammals, like the milk of sheep or goats or buffalo and even yaks. It is developed by churning milk or cream to remove the fat globules from the buttermilk. Salt and food colourings are sometimes added to butter to make it taste better. Butter remains a firm solid while they are refrigerated. Still, they soften to a spreadable consistency at room temperature and also melts to a thin liquid consistency at 32 to 35 °C or about 90 to 95 °F. 

Procurement Resource provides an in-depth cost analysis of Butter production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).