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Complete Butter Processing Line
Sector
TURNKEY FOOD INDUSTRY PROJECT ➠ COMPLETE BUTTER PRODUCTION LINE
Denomination or Username
NIRUDI - [Eco Sustainable Digital B2B - B2C ePlatform Tool]
Type of user
Size of the company
Country
Spain
Description
- Complete Butter Processing Line
Complete Butter Processing Line Technical Description
Cream Processing
- Source: Surplus cream from liquid milk dairy (stored in intermediate tank)
- Pasteurization:
- Temperature: ≥95°C
- Purpose:
- Destroy enzymes/microorganisms affecting shelf life
- Release anti-oxygenic sulphhydryl compounds (reduces oxidation risk)
- Optional Vacuum Deaeration:
- Applied for flavor correction (e.g., onion taste removal)
- Followed by return to pasteurizer for reheating/cooling
Ripening Phase
- Duration: 12-15 hours
- Temperature Program: Tailored to fat composition (iodine value)
- Culture Addition:
- Acid-producing bacteria added pre-treatment
- Dosage adjusted based on iodine value
Churning Process
- Equipment: Continuous butter-maker or traditional churn
- Action: Violent agitation → fat globule breakdown → butter grain formation
- Byproduct: Separation into butter grains and buttermilk
- Batch: Manual drainage at grain size threshold
- Continuous: Automated drainage
Post-Churning Treatment
- Working: Forms continuous fat phase with dispersed water
- Salting:
- Batch: Surface salt application
- Continuous: Salt slurry during working
- Final Working: Ensures salt distribution and optimizes:
- Aroma | Taste | Shelf life | Appearance | Color
Packaging & Storage
- Discharge to packaging unit → Cold storage
General Process Steps (Batch/Continuous)
- Milk reception
- Skim milk preheating/pasteurization
- Fat separation
- Cream pasteurization
- Vacuum deaeration (if required)
- Culture preparation (if used)
- Cream ripening/souring (if used)
- Temperature treatment
- Batch: Churning/working
- Continuous: Churning/working
- Buttermilk collection
- Butter silo with screw conveyor
- Butter packaging
- For more information:
🌐 : Contact Us