Butter is one of the most
important byproduct of milk. It is obtained by churning the cream until
the fat globules coagulate and form a monolithic mass. For increasing
the qualities of butter they are sometimes salted and sometimes washed.
The butter so obtained are packed and transported to market for
consumption.
Butter is prepared both industrially and in household. The industrial
butter making machines produces butters in large quantities involving
various machines and processes.
Process
There are different types of churns which are used for making butter
are :
- Cylindrical
- Conical
- Cubical
- Tetrahedral
- The churns have adjustable speed.
- Churn contains axial strips and dashers.
- The sizes of the churns vary.
- Creams are churned in a conventional way and then transferred to
butter machine from the ripening tank.
- The butter machine has different working sections like churning
cylinder, separation section, squeeze-drying section and the final
working section.
- Each section has its own motor working in variable speed thereby
giving optimum results.
- In the cylinder after the conversion the butter grains and
buttermilk pass on to a draining section. Butter grains are washed
with water or chilled buttermilk.
- In conical channel remaining buttermilk is removed. Here the
second washing is given to butter. Thereafter salt is added through
injector.
- Air content of the butter is removed in a vacuum pump.
- Finally the butter passes through a series of perforated disks
and star wheels.
- The finished butter is discharged in a continuous ribbon from
the end nozzle of the machine and then into the packaging unit.
