Butter production line
Plava offers both fully automatic butter production lines based on J5-Plava-OVS-2.5, J5-Plava-OVS-5 cream concentrators with automatic sludge discharge and butter production lines based on J5-OS2-D-500 cream concentrator with manual sludge discharge. Integrating additional elements, however, also allows the serial production of mixed fats with a reduced fat content and with vegetable fat additives.
The main stages in butter manufacture are:
- cream pasteurization;
- cream concentration;
- cream standardization and temperature treatment;
- working.
Buttermaking process
The cream separated from whole milk is the feedstock for buttermaking. The cream is an oil/water emulsion (dispersion phase) in a milk serum (dispersion medium) stabilized with milk protein and phospholipids.
1. Cream pasteurization
The cream pasteurization is needed to destroy enzymes and to kill all pathogenic microorganisms that would impair the keeping quality of the butter. The combination of heating temperature and holding time is very important, as it determines the intensity of the heat treatment.
2. Cream concentration
Cream is separated to adjust of the cream fat content to the required value (butter fat content).
3. Cream standardization and temperature treatment
This stage takes place in the standardization tanks. If the content of water in cream is below than required level, the buttermilk or pasteurized milk is added to the cream.
Standardization of cream. The purpose of this stage is to get optimum consistency of butter. The required content water in cream and therefore content of fat and solids is easy to get during concentration of cream. The standardization of cream is carried out by adjustment of throughput capacity depending on signal of the density sensor installed on the cream flow line. The content of fat in standardized concentrated cream is regulated by mixing of a certain part of buttermilk with concentrated cream.
Heat treatment is holding of cream at a certain temperature to get a more reacher creamy taste and smell.
4. Working
During processing of cream in buttermaking machine, conditions are being created to crystallize cream fat triglycerids and change of phase. Under influence of mechanical action and temperature, oil/water emulsion turns to water/oil emulsion. The butter production line may include both cylindrical and plate buttermaking machine.
The cylindrical buttermaking machine consists of the several churning cylinders, the churning bowl fitted with two flat knifes for removal of crystallized fat from inside part of the cylinder is rotated in every one of them.
The plate buttermaking machine consists of the frame, two cooling sectons, working part and pipelines.
This manufacturing process is based on the ability of milk fat to change their physical state under the influence of temperature treatment.
And thanks to that, the temperature treatment is the characterizing future of this process.
Plava offers both fully automatic butter production lines based on J5-Plava-OVS-2.5, J5-Plava-OVS-5 cream concentrators with automatic sludge discharge and butter production lines based on J5-OS2-D-500 cream concentrator with manual sludge discharge. Integrating additional elements, however, also allows the serial production of mixed fats with a reduced fat content and with vegetable fat additives.
