Cherry-Burrell process

Cherry-Burrell process

[¦cher·ē ¦bər·əl ‚präs·əs]
(food engineering)
A butter manufacturing process in which high fat cream is pasteurized, cooled, and collected in vats, where color and salt are added and the fat content reduced to 80; it is pumped continuously through a chiller-agitator and a texturator, from which it emerges as butter in a continuous ribbon.