This has been bothering me for quite a while...

http://www.thenakedscientists.com/HTML/content/kitchenscience/exp/butter-from-cream/

Eventually you reach a point however where the globules of fat become a similar size to the pot you are keeping them in. So the cream splits into areas of mostly water and areas of mostly fat. The mostly water part is known as buttermilk and can be pressed out. The other part is mostly fat with a bit of water inside, and is known as butter. Because the fat is airtight oxygen can't get into the butter and bacteria cannot grow easily. This means the butter will last much longer than the milk or cream which is why butter was originally made.
Click to expand...
 
Also, butter is mostly salted to help preserve it. I doubt salted milk would go down all that well with the consumer.
 
the real question is what happend to the milkbottles outside my "stoep" every morning...

*thinks of a new business venture
 
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