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Process line for Butter Production Line:

Butter Production Line Butter Production Line

Figure schematically shows both batch production in a churn and continuous production in a butter making machine.

The cream can be supplied by a liquid milk dairy (surplus cream). From the intermediate storage tank the cream continues to pasteurisationat a temperature of 95C or higher. The high temperature is needed to destroy enzymes and micro-organisms that would impair the keeping quality of the butter. The heat treatment releases strongly anti oxygenic sulphhydryl compounds, which further reduce the risk of oxidation.

Vacuum deaeration can also be included in the line if the cream has an undesirable flavour or aroma, e.g. onion taste. Any flavouring will be bound in the fat and transmitted to the butter unless removed. After this the cream is returned to the pasteuriser for further treatment – heating, holding and cooling – before proceeding to the ripening tank. In the ripening tank, the cream is subjected to a temperature program which will give the fat the required crystalline structure when it solidifies during cooling. The program is selected to match factors such as the composition of the butter fat, expressed for example in terms of iodine value, which is a measure of the unsaturated fat content. The treatment can also be modified to produce butter with good consistency despite a low iodine value, e.g. when the unsaturated proportion of the fat is low. Ripening usually takes 12 – 15 hours. Where possible, the acid producing bacteria culture is added before the temperature treatment. The quantity of culture added depends on the treatment program selected with reference to the iodine value.

Butter Production Line

General process steps in batch and continuous production of butter:

1. Milk reception, 2. Preheating and pasteurisation of skimmilk, 3. Fat separation, 4. Cream pasteurization, 5. Vacuum deaeration (when used), 6. Culture preparation (when used), 7. Cream ripening and souring (when used), 8.Temperature treatment, 9. Churning/working(batch), 10. Churning/working (continuous), 11. Buttermilk collection, 12. Butter silo with screw conveyor, 13. Packaging machines.

Each process includes different kinds of machines. All these machines form a whole set which guarantee the automatic production of Pasteurized Milk large quantity and high quality.

  • ● Opportunity to realize products with customized recipes
  • ●Opportunity to produce more than one product with the same processing line.
  • ●High quality of the final product keeping an elevated nutritional value.
  • ●Wide customization of the final product.
  • ● Maximum yield, minimum production waste.
  • ●Highest energy savings thanks to the most advanced technologies.
  • ●Complete line supervision system through monitoring of every process phase.
  • ●Recording, visualization and printing of all daily production data.

Techgen Engineering ltd, supply full set of turnkey project for production line milk products, including the complete line design, engineering management, civil engineering of Factory and the foundation building, supplying, installation of all the equipments, the supplying and installation of compressed air, water and power system and etc.

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