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Butter production line by cream churning
Производительность:
50-250 liters of cream
Персонал:
2 people
Площадь:
25 sq.m
Butter production line in a periodic way (cream churning method).
Line output rate- from 50 up to 250 lt of cream.
Equipment set
Pump for cream
Storage tank for cream -raw materials
Pasteurizing equipment
Butter churn
Capacitive equipment
Packing machine
Technological process
While butter production by method of cream churning the technological process conditionally is divided into 3 stages:
1. Cream physical ripening
2. Ripened cream churning
3. Finished butter packing in the briquette/box
The duration of the production cycle is about 24 hours.
Знания, подтвержденные
опытом
Вариативность запуска
проекта
Соответствие системам контроля качества
и безопасности
труда
Оптимизация инвестиций за счет грамотных
проектных решений
Technological operations
Coming in for processing cream must meet the requirements of technological instructions for the production of butter. Mass fraction of fat in cream should be within 36 ... 55%. During the heat treatment of the cream, the pathogenic microflora is destroyed, enzymes are inactivated, and the cream acquires the corresponding pasteurization taste. The cream pasteurization temperature is 95 ... 98 ° C (extract -600 seconds). A feature of butter production by churning is a technological operation - the maturation of cream
The process is based on two events:
- Hardening and crystallization of milk fat triglycerides;
- Adsorption balance offset in cream (formation of visible fat crystals);
Proper ripening of the cream allows you to get the butter with a good plastic consistency and increase the utilization of fat. Buttermilk obtained in the process of churning butter is cooled and used for the production of whole milk products.
Порядок ввода в эксплуатацию:
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