Overview of the local production process of raw milk butter in Wallonia (Belgium)

Abstract

This study aims to describe the procedures and practices used in local production of raw milk butter. The demand for local products is increasing; hence, there is a need to describe the practices used in the artisanal production of raw milk butter. Therefore, a survey of 147 raw milk butter producers was carried out. The results from the survey indicate that there is not one single way to produce butter at artisanal level. In terms of maturation, six temperature sequences were distinguished. Attention is required at every step of production starting from breeding.