Butter Production Line



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PROCESS OPERATIONS

Butter is a dairy product physically obtained from milk, cream or yoghurt and containing no fat other than milk fat. Butter; It can be made from cream, yogurt or dairy by-products such as whey. However, outside of family businesses, companies producing butter for the market often use cream as a raw material. BUTTER PRODUCTION PHASE(Tereyağ Üretim Aşaması) The fat standardization during the production of dairy products, 65% fat in the form of cream is extracted from the milk in the production of skimmed dairy products. The amount of cream to be extracted is determined according to the fat content of the final product to be manufactured and it is extracted from the milk manually or automatically. Whipped cream can be processed directly in liquid form, or in traditional butter production, the cream is first solidified in the cold and then churned.

Butter production on an industrial scale proceeds as follows: Standardization / Neutralization: In standardization, the fat ratio of the cream is adjusted to 60-65%. Water or flat milk can be used for this purpose. Cream whose acidity is above a certain limit cannot withstand the pasteurization temperature. For this reason, the acidity of the creams must be brought to a level that can withstand the pasteurization temperature. This process is called neutralization.

Pasteurization: Cream pasteurization is done at 90 ° C in 3-15 seconds. Pasteurized cream is immediately cooled to 6-8 ° C.
Maturing the cream: Pasteurized cream is generally aged at 18 ° C, in the summer at 15-16 ° C. The maturation of the cream reduces the amount of oil that passes under the churn during churning, thus increasing the efficiency. Cooling the matured cream: The cream is cooled to 8-10 ° C and kept at this temperature for 2-3 hours. Churning: Tools called churning are used to make butter. With the movement of the spike, the oil grains together and the serum is separated. Washing: The temperature of the washing water may vary depending on the consistency of the butter. For hard oil, the washing water temperature should be 1-2 ° C higher than the temperature of the buttermilk; for soft oil, 1-2 ° C lower. Salting: Purpose in salting; To increase shelf life and to give an additional flavor to the butter. The normal amount of salt ratio in butter is 2%. Adding salt above this ratio causes flavor disturbances in the butter. Malakse: After the butter is salted, it is malakse for the following benefits.

- Removing the excess water in the butter after the washing process - Getting a smooth textured butter

- Removing the yellow spots and waves

- Preventing the growth of microorganisms

- Ensuring that the salt is distributed throughout the butter

- Increasing the shelf life of the butter Packaging: Butter is packaged immediately after production

Storage: Immediately after packaging, the butter is stored in a cold storage.



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