Editing Butter (section)

===Industrialization===
Until the 19th century, the vast majority of butter was made by hand, on farms, for farm family use or to sell. They used wood presses with carved decoration identifying the producer to press butter into pucks or small bricks to sell at nearby markets or general stores.  This practice continued until production was mechanized and butter was produced in less decorative stick form.<ref>{{cite book|last=Hale|first=Sarah Josepha Buell|title=Mrs. Hale's new cook book|url=https://archive.org/details/b28075195|year=1857}}</ref>

Like Ireland, France became well known for its butter, particularly in [[Normandy]] and [[Brittany]]. Butter consumption in London in the mid-1840s was estimated at 15,357 tons annually.<ref>''The National Cyclopaedia of Useful Knowledge, Vol.III'', London (1847) Charles Knight, p.975.</ref>

The first butter factories appeared in the United States in the early 1860s, after the successful introduction of cheese factories a decade earlier. In the late 1870s, the [[centrifuge|centrifugal]] [[cream separator]] was introduced, marketed most successfully by Swedish engineer [[Carl Gustaf Patrik de Laval]].<ref>Edwards, Everett E. "Europe's Contribution to the American Dairy Industry". ''The Journal of Economic History'', Volume 9, 1949. 72–84.</ref>

[[File:GustafDeLaval.jpg|thumb|upright|Gustaf de Laval's [[centrifuge|centrifugal]] cream separator sped up the butter-making process.]]
In 1920, [[Otto Frederick Hunziker|Otto Hunziker]] wrote ''The Butter Industry, Prepared for Factory, School and Laboratory'';<ref>{{cite book | last =Hunziker | first =O F | author-link=Otto Frederick Hunziker | year =1920 | title =The Butter Industry, Prepared for Factory, School and Laboratory | publisher =author | location =LaGrange, IL}}</ref> three editions were printed, in 1920, 1927, and 1940. As part of the efforts of the [[American Dairy Science Association]], Hunziker and others published articles regarding: causes of tallowiness<ref>{{cite journal | last = Hunziker | first = O F | author-link = Otto Frederick Hunziker | author2 = D. Fay Hosman | title = Tallowy Butter—its Causes and Prevention | journal = Journal of Dairy Science | volume = 1 | issue = 4 | pages = 320–346 | publisher = American Dairy Science Association | date = 1 November 1917 | url = https://www.journalofdairyscience.org/article/S0022-0302(17)94386-3/abstract | doi = 10.3168/jds.S0022-0302(17)94386-3 | doi-access=free | df = dmy-all }}</ref> (an odor defect, distinct from rancidity, a taste defect); mottles<ref>{{cite journal | last = Hunziker | first = O F | author-link = Otto Frederick Hunziker | author2 = D. Fay Hosman | title = Mottles in Butter—Their Causes and Prevention | journal = Journal of Dairy Science | volume = 3 | issue = 2 | pages = 77–106 | publisher = American Dairy Science Association | date = 1 March 1920 | url = https://www.journalofdairyscience.org/article/S0022-0302(20)94253-4/abstract | doi = 10.3168/jds.S0022-0302(20)94253-4 | doi-access  =free | df = dmy-all }}</ref> (an aesthetic issue related to uneven color); introduced salts;<ref>{{cite journal | last = Hunziker | first = O F | author-link = Otto Frederick Hunziker | author2 = W. A. Cordes | author3 = B. H. Nissen | title = Studies on Butter Salts | journal = Journal of Dairy Science | volume = 11 | issue = 5 | pages = 333–351 | publisher = American Dairy Science Association | date = 1 September 1929 | url = https://www.journalofdairyscience.org/article/S0022-0302(28)93647-4/abstract | doi = 10.3168/jds.S0022-0302(28)93647-4 | doi-access=free | df = dmy-all }}</ref> the impact of creamery metals<ref>{{cite journal | last = Hunziker | first = O F | author-link = Otto Frederick Hunziker | author2 = W. A. Cordes | author3 = B. H. Nissen | title = Metals in Dairy Equipment. Metallic Corrosion in Milk Products and its Effect on Flavor | journal = Journal of Dairy Science | volume = 12 | issue = 2 | pages = 140–181 | publisher = American Dairy Science Association | date = 1 March 1929 | url = https://www.journalofdairyscience.org/article/S0022-0302(29)93566-9/abstract | doi = 10.3168/jds.S0022-0302(29)93566-9 | doi-access = free | df = dmy-all }}</ref> and liquids;<ref>{{cite journal | last = Hunziker | first = O F | author-link = Otto Frederick Hunziker | author2 = W. A. Cordes | author3 = B. H. Nissen | title = Metals in Dairy Equipment: Corrosion Caused by Washing Powders, Chemical Sterilizers, and Refrigerating Brines | journal = Journal of Dairy Science | volume = 12 | issue = 3 | pages = 252–284 | publisher = American Dairy Science Association | date = 1 May 1929 | url = https://www.journalofdairyscience.org/article/S0022-0302(29)93575-X/abstract | doi = 10.3168/jds.S0022-0302(29)93575-X | doi-access = free | df = dmy-all }}</ref> and acidity measurement.<ref>{{cite journal | last = Hunziker | first = O F | author-link = Otto Frederick Hunziker | author2 = W. A. Cordes | author3 = B. H. Nissen | title = Method for Hydrogen Ion Determination of Butter | journal = Journal of Dairy Science | volume = 14 | issue = 4 | pages = 347–37 | publisher = American Dairy Science Association | date = 1 July 1931 | url = https://www.journalofdairyscience.org/article/S0022-0302(31)93478-4/abstract | doi = 10.3168/jds.S0022-0302(31)93478-4 | doi-access = free | df = dmy-all }}</ref> These and other ADSA publications helped standardize practices internationally.

Butter consumption declined in most western nations during the 20th century, mainly because of the rising popularity of [[margarine]], which is less expensive and, until recent years, was perceived as being healthier. In the United States, margarine consumption overtook butter during the 1950s,<ref>Web Exhibits: Butter. [http://webexhibits.org/butter/consumption-butter-fat.html Eating less butter, and more fat] {{Webarchive|url=https://web.archive.org/web/20051214035336/http://webexhibits.org/butter/consumption-butter-fat.html# |date=14 December 2005 }}.</ref> and it is still the case today that more margarine than butter is eaten in the U.S. and the EU.<ref>See for example [http://www.imace.org/graphique/prod-eu.htm this chart] {{webarchive |url=https://web.archive.org/web/20050908055231/http://www.imace.org/graphique/prod-eu.htm |date=8 September 2005 }} from International Margarine Association of the Countries of Europe [http://www.imace.org/margarine/stat.htm statistics] {{webarchive |url=https://web.archive.org/web/20050930172448/http://www.imace.org/margarine/stat.htm |date=30 September 2005 }}. Retrieved 4 December 2005.</ref>