This Butter Churner is for batch butter making. The processed cream is churned in the churn then split into two fractions: butter grains and buttermilk.
The machine is stopped when the grains have reached a certain size, and then the buttermilk is drained off.
After drainage buttermilk 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 the churn.
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 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 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.
A complete butter production line consist of milk reception system, cream separator, thin cream pasteurizer, butter churner, butter molding machine & packing machine.
1. Made of stainless steel
2. Adjustable churning speed
3. Vacuum device
4. Water rise for cooling the churn
50L/100L/200L/300L/400L/500L/600L/700L/800L/900L/1000L/1500L/2000L/3000L/4000L/5000L/6000L/7000L/8000L/9000L/10000L.Other volume can be customized.
The volume and material can be customized. Please inquire directly for the price!