Butter churn

  Description of butter churner

The cream can be supplied by a liquid milk dairy (surplus cream). From the intermediate storage tank the cream continues to pasteurisation at a temperature of 95 degree 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.

Characteristics of butter churner

1. Opportunity to realize products with customized recipes.

2. Opportunity to produce more than one product with the same processing line.

3. High quality of the final product keeping an elevated nutritional value.

4. Wide customization of the final product.

5. Maximum yield, minimum production waste.

6. Highest energy savings thanks to the most advanced technologies.

7. Complete line supervision system through monitoring of every process phase.

8. Recording, visualization and printing of all daily production data.