Butter and margarine

Among the wide selection of equipment and machines CFT Group is able to offer for the Dairy-Non-Dairy Industry, there are a lot of machines specific for the production of butter and margarine. Among these, our wide range of Olimpic sterilizers and pasteurizers and specific evaporators engineered and manufactured for the Dairy Industry.

  • Butter production line for butter production produce a first-class product with great care with best spreadability and moisture distribution.
  • Low fat content of butter milk: 0,5%.
  • Long shelf-life of the final product.
  • With CFT Group’s butter making machines, you can produce not only butter, but also different kinds of spreads.
  • Butter making machinery produces product with stable quality characteristics, which can be adjusted easily at the PLC operation panel during butter production.
  • Butter making machines can be equipped with different kinds of dosing units.
  • Easy-to maintain and easy-to-clean lines featuring different working capacities and able to meet specific customers’ requirements.

CFT Group’s complete lines for processing butter and margarine feature the following “core” points:

Separation

  • After being held in storage tanks at the processing site, raw milk is heated to separation temperature.
  • The milk (now hot) is sent to a centrifugal separator where the cream is removed. The skim is then usually blended back together with the cream at set ratios so that the final product has the desired fat content.
  • Surplus hot cream is cooled and processed separately to be stored in bulk and sent to a cream packing plant.

Pasteurization

  • This process involves killing most of the bacteria within the raw milk to increase its shelf life. This is done by rapidly heating the incoming milk to the pasteurization temperature (72°C) in a holding tube, ensuring that the pasteurization temperature is held for 25 seconds to destroy the bacteria. The hot milk is then passed through the regeneration zone, giving up its heat to the incoming cold milk, and then cooled to increase its shelf life.
  • Finally, chilled water is used to control the milk exit temperature from the pasteurizer at approximately 2°C.

Homogenization

  • This is a mechanical treatment to prevent a layer of cream from separating out in finished milk.
  • Milk is pumped at high pressures through narrow tubes, breaking up the fat into small particles which do not recombine, so that the resulting milk has a consistent texture and taste.RipeningSometimes, cultures are added to ferment milk sugars to lactic acid and desirable flavor and aroma characteristics for cultured butter. This is more common in European butters.

Aging

Cream is held at cool temperatures to crystallize the butterfat globules, ensuring proper churning and texture of the butter. In the aging tank, the cream is subjected to a program of controlled cooling designed to give the fat the required crystalline structure. As a rule, aging takes 12 – 15 hours. From the aging tank, the cream is pumped to the churn or continuous buttermaker via a plate heat exchanger which brings it to the requisite temperature.

Churning

Cream is agitated, and eventually butter granules form, grow larger, and coalesce. In the end, there are two phases left: a semisolid mass of butter, and the liquid left over, which is the buttermilk.

Draining & washing

Thus the cream is split into two fractions: butter grains and buttermilk. In traditional churning, the machine stops when the grains have reached a certain size, whereupon the buttermilk is drained off. With the continuous buttermaker the draining of the buttermilk is also continuous.

After draining, the butter is worked to a continuous fat phase containing a finely dispersed water phase. It used to be common practice to wash the butter after churning to remove any residual buttermilk and milk solids but this is rarely done today. This washing process would ensure that all the butter milk is washed out of the butter. Otherwise the butter would not keep and go rancid.

Salting & working

Salt is used to improve the flavor and the shelf-life, as it acts as a preservative. Further, the butter is worked to improve its consistency.

Packing & storage

The butter is finally patted into shape and then wrapped in waxed paper and then stored in a cool place. As it cools, the butterfat crystallizes and the butter becomes firm. Whipped butter , made by whipping air or nitrogen gas into soft butter , is intended to spread more easily at refrigeration temperatures.

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