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Reasonable layout, compact structure, Advanced and flexible process design.


Working with the world-leading manufacturer who has proven & state of art technology mainly from Europe, America & Asia


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The figure schematically shows both batch production in a churn and continuous production in butter making the machine.

The cream can be supplied by a liquid milk dairy (surplus cream). From the intermediate storage tank, the cream continues to pasteurization at 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 antioxygenic sulphhydryl compounds, which further reduce the risk of oxidation.Read More

Working with the world-leading manufacturer who has proven & state of art technology mainly from Europe, America & Asia

milk storage tank

pasteurized milk storage

butter moulder

butter moulder

homoginizing machine

thin cream pasteurization

butter churner

fresh butter

sterlizing and cooling machine

cream separator

cream separator

The Process of Butter Production

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.

General process steps in batch and continuous production of butter:

1. Milk reception, 2. Preheating and pasteurization of skim milk, 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 a screw conveyor, 13. Packaging machines.

Each process includes different kinds of machines.

All these machines form a whole set which guarantees 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.


butter production capacity 100 LPH

UV-Therm pasteurization is a new, patented technology that combines ultraviolet light and moderate thermal treatment, in order to reach pasteurization of liquid products applying lower temperatures than conventional thermal pasteurization. We supply and provide all technical solutions of poultry feed mill machinery worldwide. Our machinery and equipment of feed mills are world class and we have many satisfied customers in Asia & African country.

       working with a leading manufacturer who has proven & state of art technology mainly from Europe, America & Asia.


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