Butter making in an industrial butter churn: the batch butter churn

Butter is a nutritionally valuable product with a fat content of 50 to 85 per cent. Butter production is one of the main sectors of the dairy industry.

Churning butter in a butter churn

Butter is an inverse "water-in-fat" emulsion, which is stable only at a fat content of 70–72%. If the fat content is lower, producers add various stabilizers. Churning in a butter churn means separating the fat from the cream and then plasticizing it.

There are two methods of concentrating the fat fraction:

• churning cream without heating;
• separating cream with heating.

Butter production equipment

Butter production equipment means, first of all, a line with machines for receiving the raw material:

• pumps;
• vats;
• scales;
• tanks.

There must also be machines for heating and separating the product:

• units for pasteurization and cooling;
• dedicated cream separators.

Equipment for the heat treatment of cream is also needed:

• plate units;
• heat exchangers;
• cooling equipment;
• pasteurization equipment;
• cream finishing tanks.

There must also be machines that churn the cream, wash it and work it mechanically. At the final stage, the finished butter goes to the packing machines.

The batch butter churn

A batch butter churn works by churning cream in batches and forming butter grains. It has a paddle device that works the product effectively. The unit also has a special valve for draining the buttermilk.

There is also a special transparent lid or hatch, as well as a sight glass for visually monitoring the process. These machines are made entirely of certified food-grade stainless steel. Here you can find out more and buy an industrial butter churn