Vologda butter production technology. Butter churn for Vologda butter

Vologda butter has the distinctive taste and aroma of pasteurized cream. It is produced in two ways: by churning and by conversion of high-fat cream.

Vologda butter: production by churning

To make the finished product, the Milberg MI industrial butter churn (batch butter churn) is used. It churns the raw material repeatedly, which significantly improves the quality of the butter.

The churning process used to make Vologda butter consists of the following stages:

• Reception and selection of top-quality cream with the required fat content;
• Pasteurization of the suitable raw material at 95 degrees;
• Cooling of the cream (followed by churning);
• Mandatory washing of the butter grains;
• Working the butter to the desired taste;
• Packing the product.

Special requirements apply to the cream used for Vologda butter. Only fresh, first-grade cream is selected, with a slightly sweet taste and a characteristic aroma and without any foreign impurities.

Conversion of high-fat cream

Another way of producing Vologda butter is the conversion of high-fat cream. This process includes the following stages:

• Double separation of whole cow's milk;
• Collection of the high-fat cream;
• Mechanical treatment of the cream without churning.

Specifics of churning the cream

The butter churn is filled to forty percent with filtered cream, and churning starts at maximum speed at a temperature of seven to twelve degrees. To obtain a uniform consistency, the churn for Vologda butter must be stopped from time to time to release pressure.

The maximum running time of the churn is one hour. Churning produces butter grains two or three millimetres in size. They are washed once with water to remove the buttermilk, which is a favourable medium for bacterial growth. Washing the grains is a very important stage in butter making. It has the following benefits:

• Improves the quality of the finished product;
• Removes residual buttermilk;
• Controls the moisture content of the product.

Washing is done with cold drinking water at low speed in the butter churn.

Vologda butter is one of the most valuable foods in the human diet. It supplies the body with vitamins and beneficial trace elements. Only natural whole cow's milk is used to produce it.

You can buy a butter churn for Vologda butter production from the manufacturer, Milberg, by filling in the form with your parameters on the website.