Complete Butter Processing Line Technical Description

Cream Processing

1. Source: Surplus cream from liquid milk dairy (stored in intermediate tank)
2. Pasteurization:
   • Temperature: ≥95°C
   • Purpose:
     • Destroy enzymes/microorganisms affecting shelf life
     • Release anti-oxygenic sulphhydryl compounds (reduces oxidation risk)
3. 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

1. Working: Forms continuous fat phase with dispersed water
2. Salting:
   • Batch: Surface salt application
   • Continuous: Salt slurry during working
3. 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)

1. Milk reception
2. Skim milk preheating/pasteurization
3. Fat separation
4. Cream pasteurization
5. Vacuum deaeration (if required)
6. Culture preparation (if used)
7. Cream ripening/souring (if used)
8. Temperature treatment
9. Batch: Churning/working
10. Continuous: Churning/working
11. Buttermilk collection
12. Butter silo with screw conveyor
13. Butter packaging

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