Complete process automatic lines for butter by high fat cream transformation method

Complete process automatic line for butter production by high fat cream transformation method are an innovative product in the market. Purchasing it the Byer gets competitive advantages. The equipment is made with the use of technical and technological solutions of modern mechanical engineering replenishing the leading European companies.

Purpose of purchase

  • Replacement of obsolescent continuous churning lines
  • Modernization of the line which is available at the enterprise in order to expand the range of products, lower consumption of service environments ,  increase quality of products and to reduce prime cost.

The production of butter by high fat cream transformation method is carried out according to the following manufacturing scheme:

  • Receiving and assorting of raw materials
  • Milk separation and cream obtaining
  • Pasteurization of crea
  • Separation and high-fat cream obtaining
  • Standardization of high-fat cream
  • Transformation of high-fat cream into butter in the butter worker
  • Butter packing
  • Storage and distribution of butter

Technological process of obtaining butter from high-fat cream proceeds at a pasteurization temperature. The product with a low bacterial culture inoculation and the minimum content of air is developed.

Technological process of the second separation and high-fat cream obtaining proceeds at a pasteurization temperature. The product with a low bacterial culture inoculation and the minimum content of air is developed.

High-fat cream transforms into butter in the butter worker under the influence of cooling and mechanical impact on it. Intensity and transience of the process(4-6 min.) are the special features of the complete process line production .

At the first stage high-fat cream is cooled to 22-23 °C ,as a result , viscosity increases, adsorptive and hydrate covers of fat globules are weakened and crystallization of glycerides begins. By nature of the happening changes the first stage can be considered a cooling stage.

At the second stage there are profound phase changes in milk fat at further decrease of temperature and stirring of cream due to which high-fat cream turns into butter.

At the third stage of process the intensity of crystallization influenced by mixing of firm and liquid phases of fat gradually weakens, conditions for formation of coagulative and crystallization structure and a plastic consistency in a ready-made product are created.

Criteria

Method of continuous churning

Method of high fat cream transformation

Process performance

a number of manufacturing processes

 

Lesser as the process is simpler and doesn’t demand high qualification of operators. There are no operations of cream holding and butter grain washing.

manufacturing composite lead time

22

6

cream holding time, h

9-13

No

Techno-economic figures

product line

Butter with a fat content up to 65%

Butter with a fat content up to 82,5%, butter spreads

final product outcome

 

More than 30 %

heat load, Kw/cycle

2553

1350

steam consumption kg/cycle

2250

2700

drinking water consumption, m3/cycle

24

5

required space, m2

465

200

Ready-made product quality

 

taste

 

Strong taste of pasteurization (nutty flavor)

 

biological product value

Efflux of useful substances with buttermilk. Decreased content of solids.

Higher biological value due to lesser efflux with buttermilk.

More protein

pull date

 

Longer, up to 3 months

Supplier documentation is enough to use this adjustable equipment