Food Butter Processing Plant
- Built to tender specification Capacities and configuration to your schedule
- FOB · CIF · CFR Quoted to your destination port
- Single units or bulk One machine or a full container
- Export documentation What customs at your end will ask for
Specification
2 values- Working capacity
- from 1 tons/d up to 50 tons/d
- Products
- - Sweet butter
Standard model shown. Capacities, dimensions and configuration are built to tender specification on bulk orders. Warranty, installation service and operator training are agreed in the supply contract - send your requirement and we will quote against it.
About this unit
A butter line starts with cream, often surplus cream from a liquid milk dairy, and the first decision is heat. Pasteurisation runs at 95 degrees Celsius or above, high enough to destroy the enzymes and organisms that would shorten keeping quality, and the treatment also releases sulphhydryl compounds that resist oxidation in storage. Where the incoming cream carries an off note, an onion taint from feed being the usual case, vacuum deaeration is built into the line, because any flavour left in the cream binds into the fat and travels straight through to the butter. Cream then returns through heating, holding and cooling before it reaches the churning stage. Specify your cream volume and fat content, and whether the plant is to run salted, unsalted or both.