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butter churner butter processing machinery butter making machine pictures & photos

butter churner butter processing machinery butter making machine pictures & photos

butter churner butter processing machinery butter making machine pictures & photos

butter churner butter processing machinery butter making machine pictures & photos

butter churner butter processing machinery butter making machine pictures & photos

butter churner butter processing machinery butter making machine pictures & photos

butter churner butter processing machinery butter making machine

Process:	Thermal Processing
Power Source:	Electric
Certification:	CE, ISO9001
Automatic Grade:	Automatic
Application:	Milk, Yogurt, Milk Powder, Cheese, butter
Customized:	Customized

Customization:	Available \| Customized Request

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Shanghai Beyond Machinery Co., Ltd.

Diamond Member Since 2012

Suppliers with verified business licenses

Audited Supplier

Manufacturer/Factory, Trading Company

Product Description

Company Info.

Basic Info.

Model NO.

300L-1000L

name

butter churner

material

SUS304/SUS316

End product

Butter

Capacity

300L-1000L

Usage

Dairy plant

Transport Package

Standard Export Packing

Specification

customized

Trademark

beyond

Origin

Shanghai China

HS Code

8434200000

Production Capacity

300 Sets Per Year

Product Description

Butter production line

DESCRIPTION
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 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 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 pasteurizer 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.
From the ripening tank the cream is pumped to the continuous butter-maker or the churn. In the churning process the cream is agitated violently to break down the fat globules, causing the fat to coalesce into butter grains. The cream is split into two fractions: butter grains and buttermilk. In traditional churning the machine is stopped when the grains have reached a certain size, and then the buttermilk is drained off. Buttermilk drainage is continuous in continuous butter making machines. After drainage the butter is worked to a continuous fat phase containing a finely dispersed water phase. If the butter is to be salted, salt is spread over the surface in batch production, or added in slurry form during the working stage in continuous butter making. After salting, the butter must be worked further to ensure uniform distribution of the salt. The working of the butter also affects the characteristics by which the product is judged - aroma, taste, keeping quality, appearance and colour. The finished butter is discharged into the packaging unit and thence to cold storage.

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 screw conveyor
13.Packaging machines

BENEFIT
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.

CONSTRUCTION FEATURES
Working capacity                           from 1 tons/d up to 50 tons/d
Products                                         - Sweet butter
                                                       - Sour butter
                                                       - Salted butter
                                                      - Package in bulk container, small box

Related machinery of dairy(cheese, butter, milk, yoghurt,cream) processing line
Large outdoor storage tank, agitator tank, jacket tank, ferment growing tank, emulsification tank, milk weighing, milk receiving/collecting, extracting, pasteurizer yoghurt, UHT, HTST pasteurizer, plate pasteurizer, tubular UHT sterilizer, spraying type pasteurization, cooling tunnel, bottle tilting sterilization chain, CIP cleaning system, full-auto CIP, semi-auto CIP, evaporator, curd cutting, whey draining, cheese making, scalding/stretching/molding, cheese vat, mozzarella cheese, cheddar cheese, blending system, pre-pasteurization, cream separator system, powder melting, dissolving system, homogenizer system, turn-key project.

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

butter churner butter processing machinery butter making machine

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Shanghai Beyond Machinery Co., Ltd.

Diamond Member Since 2012

Suppliers with verified business licenses

Audited Supplier

Manufacturer/Factory, Trading Company

Management System Certification

ISO 9001

OEM/ODM Availability

Yes