This Buttermaker job description sets out the main duties, qualifications, skills and measures of success for the role, which is also known as Butter Maker, Butter Production Operative, Churn Operator or Butter Plant Operator. Download it free as a Word or PDF template and adapt it for your own vacancy.
| Job title | Buttermaker |
| Also known as | Butter Maker, Butter Production Operative, Churn Operator, Butter Plant Operator |
| Department | Dairy processing |
| Reports to | Production Supervisor |
| Direct reports | None |
What does a Buttermaker do?
Makes butter to specification on a continuous or batch churn. Prepares and tempers the cream, runs the churn, works and salts the butter, and keeps moisture and salt on target. Keeps accurate records and high hygiene standards so every batch is safe and consistent.
Buttermaker duties and responsibilities
Cream preparation
- Check incoming pasteurised cream for fat content, temperature and acidity against specification
- Run cream ripening and tempering programmes to the set temperatures and holding times
- Add cultures for cultured or lactic butter where the recipe requires
- Plan cream tank use to keep the churn supplied without long holding times
Churning, working and salting
- Set up and start the continuous or batch churn at the correct speed and cream temperature
- Drain buttermilk and send it to the correct storage tank
- Wash butter grains where the process requires
- Work the butter to an even, close texture with fine water droplets
- Dose salt or brine accurately for salted products
Moisture, salt and texture control
- Check moisture, salt and fat by in-line measurement or rapid test at set intervals
- Adjust water dosing, salt dosing and working speed to hold moisture and salt on target
- Take samples for the laboratory and act on the results
- Identify and correct texture faults such as crumbly, greasy, leaky or mottled butter
- Hold and report any product that is out of specification
Packing and records
- Feed butter to block formers and pat or roll packers and check pack weights
- Check date codes, labels and batch numbers on every run
- Record cream batches, temperatures, test results and output in the production log
- Give a clear handover to the next shift
Hygiene and safety
- Follow hygiene, clothing and hand washing rules at all times
- Run or check CIP of churns, butter silos and pipework and keep cleaning records
- Strip, clean and rebuild packing equipment using lock-out procedures
- Report accidents, near misses and hazards straight away
Buttermaker qualifications and experience
Essential
- Experience making butter or operating dairy process plant, or a dairy or food apprenticeship or craft qualification
- Understanding of how cream temperature affects churning and butter texture
- Good number skills for weighing, dosing and recording test results
- Ability to follow recipes and procedures exactly
- Willingness to work shifts, including nights and weekends
- Good attendance and timekeeping
Desirable
- Food hygiene certificate
- Experience with continuous churns and in-line moisture control
- Experience with CIP systems and butter packing machines
- Basic knowledge of HACCP
Skills and attributes
- Attention to detail
- Accurate record keeping
- Problem solving on texture and moisture faults
- Careful process control
- Mechanical awareness
- Teamwork and clear handovers
- Commitment to food safety
How success is measured
- Butter within moisture, salt and fat specification
- Fat losses to buttermilk within target
- Pack weights and labelling right first time
- Complete and accurate production records
- Hygiene audits and swab results passed
- No accidents or injuries
Working conditions and safety
Shift work, which may include nights and weekends. Cream rooms and butter halls are cool and wet; the work involves standing, repeated movements and handling cartons, and PPE is provided.
- Follow health and safety rules and safe systems of work, and wear the correct PPE
- Follow food safety, hygiene, HACCP and quality procedures at all times
- Report hazards, accidents, near misses and concerns promptly
Buttermaker interview questions
Use these questions to assess candidates for a Buttermaker role. Each one includes what a good answer shows.
- How does cream temperature during ripening and tempering affect churning and butter texture?
What a good answer shows: Links fat crystals to temperature: too warm gives soft, greasy butter and fat loss; too cold slows churning. Mentions seasonal changes. - How do you keep butter moisture on target on a continuous churn?
What a good answer shows: Checks moisture regularly, makes small water dosing changes, watches cream temperature and churn speed, and records every adjustment. - What causes high fat in the buttermilk, and how would you reduce it?
What a good answer shows: Names cream temperature, churn speed, cream fat content or poor tempering; checks buttermilk fat and corrects settings one at a time. - How do you make sure salt is evenly spread through salted butter?
What a good answer shows: Tests salt at regular intervals, checks the dosing pump and working section, looks for streaks or mottling, and records results. - Mid-shift, moisture results come back above specification. What do you do?
What a good answer shows: Holds affected product, tells the supervisor, corrects dosing, retests, records the batch and stops it reaching packing unchecked. - Butter coming off the churn is crumbly and hard to pack. How would you find the cause?
What a good answer shows: Checks cream tempering, churning temperature, churn speed and working; considers seasonal fat changes; changes one thing at a time. - Why does butter still need strict hygiene when the cream is pasteurised?
What a good answer shows: Explains contamination after pasteurisation from equipment, water or people; mentions yeasts, moulds, Listeria and clean wash water. - How do you check that the churn is clean and ready after CIP?
What a good answer shows: Checks CIP records for times, temperatures and strengths, inspects visually, follows swab results and signs off only when satisfied. - How do you make sure the next shift knows exactly where the butter line stands?
What a good answer shows: Gives a clear written and spoken handover on stock, test results, faults and actions, and answers questions before leaving. - How do you keep your checks and records accurate during a long, busy shift?
What a good answer shows: Records at the time, not later; double checks key readings; asks rather than guesses; knows records support product release.
Hiring a Buttermaker? Advertise your vacancy on Dairy Jobs and reach a combined network of over 250,000 dairy professionals worldwide, or ask our team about recruitment support. Looking for a Buttermaker job? Browse live dairy jobs or create a free job alert.
Related dairy job descriptions
- Dairy Operations Director
- Dairy Factory Manager
- Dairy Senior Production Manager
- Milk Powder Process Manager
- Dairy Packing Manager
- All dairy job descriptions
Frequently asked questions
Makes butter to specification on a continuous or batch churn. Prepares and tempers the cream, runs the churn, works and salts the butter, and keeps moisture and salt on target. Keeps accurate records and high hygiene standards so every batch is safe and consistent.
Employers usually look for: experience making butter or operating dairy process plant, or a dairy or food apprenticeship or craft qualification; understanding of how cream temperature affects churning and butter texture; good number skills for weighing, dosing and recording test results.
A Buttermaker usually reports to the Production Supervisor.
Yes. Download the free Word template, add your location, contract and salary details, and adapt the duties to your site. You can then advertise the role on Dairy Jobs.
© 2026 Dairy Jobs (Specialist Recruiters Ltd). You may adapt this job description for your own vacancies. Please do not republish it.