KMSh-600 crystallizer for a butter line

Customer

Dairy plant

Region

Oryol Region

Year of delivery

2026

Equipment

Crystallizer heat exchanger for direct butter packing from the butter-making machine

Catalogue sections

Packaging equipment, Butter making equipment

Fat crystallization is one of the key stages in butter technology: the way high-fat cream is cooled and "matured" determines the plasticity, spreadability and storage stability of the finished product. A dairy plant from the Oryol Region was modernizing its butter operation and was looking for a reliable unit for exactly this step.

In May 2026 Milberg delivered a KMSh-600 crystallizer heat exchanger to the plant. The unit is designed for high-fat cream: the product is cooled through a heat-exchange jacket under continuous agitation, which ensures even formation of milk fat crystals throughout the volume, without supercooled zones at the vessel walls.

Before shipment the equipment passed factory tests, and the plant's dairy process engineers received recommendations on crystallization temperature profiles for their own recipe. Piping and connection to the line were carried out by the customer's specialists according to the diagram provided — the unit was integrated into the existing butter workshop without altering the site.

For the plant this is an opportunity to stabilize butter consistency from batch to batch and reduce the share of product with texture defects — crumbliness, mealiness and moisture leakage. The crystallizer works together with the existing butter-making equipment and has become the missing link of a complete industrial line.