Complete 1-50T / H Integrated Bottled Butter Pasteurized Milk Production Line

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

BENEFIT
1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same processing line.
3.High quality of the final product keeping an elevated nutritional value.
4.Wide customization of the final product.
5.Maximum yield, minimum production waste.
6.Highest energy savings thanks to the most advanced technologies.
7.Complete line supervision system through monitoring of every process phase.
8.Recording, visualization and printing of all daily production data.
 

Brief Information: