A presentation on Butter [Welcome To Everybody]

WELCOME TO EVERYBODY

Plant Layout Design 0f Butter

Processing

Around 150 Million Households – Some 750 Million People.

In 1848The First Butter

Factory Was Established Near

Goshen, New York.

The Food Product Which Is Made Exclusively From Milk Or Cream Or Both, With Or

Without Common Salt, Containing Not Less Than 80 Percent By Weight, of Milk

fat.

What Is Butter?

The layoutDesign Butter

1. Receiving vats2. Centrifugal heaterj. Cream filter4. Separator5. separation tanks6. VA creator pasteurizer7. startdardizing vats8. Chiller9. Texturator10. Print formerli. ~frapping machine12. Packaging machine13. Bulk butter. packagingmachine with scale

Milk Reception

Per-treatment & Separation

Cream Standardization

Pasteurization Cooling

Ripening (Optional)

Ageing

Churning Draining And Washing

Working

Analysis Of Solid & Fat

Bulk Packaging Retail Pack

Analysis of Solid & Fat

Storage

Retail Distribution

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/worki

ng (continuous) 11.Buttermilk

collection 12.Butter silo with

screw conveyor 13.Packaging

machines

Per-treatment & Separation.

Milk Reception.

Pre-heat Milk To 36-40°C.

Separate Into Skim Milk And CreamUsing An Electric Or Manual Cream Separator

A Manu

al Crea

m Separator.

Cream Standardization & Quality Control.Determination of butterfat content.

Determination of Acid Degree Value. Determination of pH. Organoleptic inspection for flavor defects.

Sweet (pH greater than 6.6).

Not rancid. Not oxidized.

Free from off flavors

The Cream Should Be

Pasteurization

Heat the cream to at least 63°C for 30 minutes.

Or 72°C for 15 Seconds.

Cultures are added to ferment milk sugars into lactic acid and produce desirable flavor and aroma characteristic.

Ripening (Optional)

Aging of Cream.

Ensuring proper churning and texture of the butter.

control cooling design to give the fat the required crystalline structure.

As a rule, aging takes 12 - 15 hours.

Pumped to the churn or continuous “buttermaker” via a plate heat exchanger.

Churning of Cream. Eventually butter granules are formed, grow

larger, and merges.

In the end, there are two phases left:

Keeping the temperature as low as possible during churning.

1. Semisolid mass of butter.2. The spare liquid, which is called the buttermilk

For continuous production

A=7180mm.B=1700mm.C=3445mm.D=4000mm.

For Batch Production

Draining And

Washing Drain off the Buttermilk.

Add the same amount of chilled or cold water as the amount of buttermilk removed. (water should be drinking quality).

Churn at 10-15 rpm for 5 minutes. Drain the water and rotate the churn at 10-

15 rpm for 10-20 minutes

Washing process would ensure that all the butter milk is washed out of the butter. Otherwise the butter go rancid.

Salting And

Working Salt improve its flavor and shelf-life.

For salted butter, add salt (1-2% of butter weight) with continued slow churning.

Further, butter is worked to improve its consistency.

Acts as a preservative.

Bulk Packaging

Consumer Packaging

Freezing Storage Thawing

Pack/Store Into greaseproof paper, aluminium foil, or plastic bags or tubs.

Approximately 5 -30 kg for bulk packaging. Usually 200 - 500 g for retail sale.

Refrigerated Store at 32-38°F (0-3°C) for up to six months.

Relative humidity should be kept between (80-85) %.

Frozen Store at -10 to -20°F (-23 to -29°C) for up to one year

Butter should be stored away from highly aromaticfood products.

The capacity of the butter making machines(Continuous Butter Making

Machine) ranges from 500 kg to 14,000 kg butter/h.

Thank You.