• Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line
  • Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line
  • Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line
  • Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line
  • Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line
  • Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line

Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line

After-sales Service: Onsite Installation
Warranty: 2 Years
Process: Concentration and Dry
Power Source: Electric
Certification: ISO9001
Automatic Grade: Automatic
Customization:
Gold Member Since 2015

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Basic Info.

Model NO.
GYC-ML007
Application
Milk, Butter
Customized
Customized
Raw Material
Fresh Milk or Milk Powder
Capacity
200kg-500kg/D
Control
Fully Automatic or Manual
Name
Butter Processing Machine
Transport Package
Wooden Case
Specification
CE. ISO. SGS
Trademark
Genyond
Origin
China
HS Code
8401100000
Production Capacity
200kg-500kg

Product Description

Butter Processing Machine
Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line

Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line

Product details

Type Butter processing production line
Material Stainless steel SUS304
Capacity 200-10000kg/h
Application Edible butter
Our name Butter Processing Machine

Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line
    Butter Processing Machine

Butter is made of butterfat, water, and some milk proteins. Commercial butter is 80-82 percent milk fat, 16-17 percent water, and 1-2 percent milk solids other than fat (sometimes referred to as curd). It may contain salt , added directly to the butter in concentrations of 1 to 2 percent. Unsalted butter is often referred to as "sweet" butter. This should not be confused with "sweet cream" butter, which may or may not be salted. Reduced-fat, or "light," butter at 40% fat ... Well, we shall choose not to discuss that here.

In the US, butter must contain 80% minimum butterfat by law, while in France, butter must be composed of at least 82% fat. Home churned butter will be right up there in the 86% range. Commercial butter is a very uniform dispersion of water in oil. The 80% target fat level and continuous churn processing require such a product.

Batch-churning cream into butter takes about 30 minutes, but it is only in the last few minutes that the butter begins to form. In Brief, the mechanical agitation of the churning process breaks down an emulsifying membrane around droplets of butterfat, allowing the butterfat to solidify as butter.


Product description:

General process steps in batch and continuous production of butter

1.Milk reception
 
2.Preheating and pasteurization of skim milk
 
3.Fat separation
 
4.Cream pasteurization
 
5.Vacuum deaeration (when used)
 
6.Culture preparation (when used)
 
7.Cream ripening and souring (when used)
 
8. Temperature treatment
 
9.Churning/working (batch)
 
10.Churning/working (continuous)
 
11.Buttermilk collection
 
12.Butter silo with screw conveyor
 
13.Packaging machines

General process steps in batch and continuous production of butter
Flow No. Name:
1 Milk reception
2 Preheating and pasteurization of skim milk
3 Fat separation
4 Cream pasteurization
5 Vacuum deaeration (when used)
6 Culture preparation (when used)
7 Cream ripening and souring (when used)
8 Temperature treatment
9 Churning/working (batch)
10 Churning/working (continuous)
11 Buttermilk collection
12 Butter silo with screw conveyor
13 Packaging machines


 Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line

Factory Stainless Steel Butter Churn Machine Clarified Anhydrous Butter Processing Line
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Butter Processing Machine

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