11. BUTTER MADE BY A PROCESS WHICH INCLUDES THE STEPS OF DESTABILIZING A DAIRY PRODUCT CONTAINING MILK FAT IN THE DISPERSED PHASE, SEPARATING LIQUID MILK FAT IN THE CONTINUOUS PHASE FROM THE DESTABILIZED DAIRY PRODUCT, ADDING TO THE SEPARATION FRACTION CONTAINING THE MILK FAT IN THE CONTINUOUS PHASE A QUANTITY OF STANDARDIZING SOLUTION TAKEN FROM A GROUP CONSISTING OF WATER AND SALT AND MILK SERUM SOLIDS WHEREBY TO PRODUCT THE DESIRED BUTTER COMPOSITION IN THE MIXTURE, BLENDING THE STANDARDIZED MIXTURE, SUBJECTING THE BLENDED MIXTURE TO COOLING AND SIMULTANEOUS STABILIZATION TO A DEGREE NECESSARY TO CONVERT A SUBSTANTIAL PORTION OF THE MILK FAT CONTENT OF THE MIXTURE INTO MIXTURE MILK FAT CRYSTALS, AND THEREAFTER SUBJECTING THE COOLED BUTTER TO RELATIVELY QUIESCENT CONFINED FLOW FOR A PERIOD OF TIME DURING WHICH THE MAJOR PORTION OF THE CRYSTALLIZATION OF THE BUTTERFAT IN THE BUTTER OCCURS.