A professional who controls equipment to make grades of butter by either of following methods. Respnsibilities include:

• (1) Butter churn method:
• Connects sanitary pipe between cream storage vat and churn.
• Starts pump to convey sterile solution through equipment and to admit measured amount of pasteurized cream into churn, and starts churn.
• Observes separation of buttermilk from butter and pumps buttermilk from churn.
• Opens churn and sprays butter with chlorinated water to remove residue buttermilk.
• Compares butter with color chart and adds coloring to meet specifications.
• Tests butter for moisture, salt content, and consistency, using testing apparatus, and achieves specified consistency by adding or removing water.
• Examines, smells, and tastes butter to grade it according to prescribed standard.

• (2) Butter chilling method:
• Pasteurizes and separates cream to obtain butter oil, and tests butter oil in standardizing vat for butter fat, moisture, salt content, and acidity, using testing apparatus.
• Adds water, alkali, and coloring to butter oil to achieve specified grade, and starts agitator to mix ingredients.
• Turns valves and observes gauges to regulate temperature and flow of water, refrigerant, and butter oil through chilling vat.
• Smells, tastes, and feels sample to grade butter emerging from chilling vat.
• May be designated according to equipment operated as Butter-Chilling Equipment Operator; Butter Churner.