Everything about butter production
Butter is a product obtained by the mechanical processing of milk fat. IDK dairy machinery for butter production follow the safety standards of the European Union. It should be emphasized that milk does not contain butter, but fat. So, butter is essentially an industrial product produced after processing the fat.
The composition of the butter is approximately the following: fat 81.5% -82.4%, water 16.5-17.5%, while the dry matter that does not contain fat is 0.6-1.6%. The dry matter contains a small percentage of protein, milk sugar and salt that has been added during the processing of fat and its conversion into butter. The color of the butter depends on the type of milk we use. Cow’s milk gives a slightly yellow butter, which is due to the fat content of the milk in β-carotene. Unlike cow dung, goat butter is white and this is because the goat converts the β-carotene it receives in its food to vitamin A, which is colorless.
Butter is basically produced in two types: in hard, whose composition we mentioned above and which is the well-known butter, which is sold in stores and in liquid butter, which contains up to 98% fat. The raw material for the production of butter is cow’s milk, which, depending on the breed to which the cow belongs, contains from about 3-6%. Butter can also be made from buffalo milk, as well as from goat’s milk which is considered the most beautiful or sheep’s.
Raw or fresh or even hard butter may taste sour or sweet, depending on the method of processing followed. Butter has great nutritional value, because it is one of the best sources of calories. It is very easy to digest and contains a large amount of vitamin A, as well as vitamin D.
The basics of butter production
The butter production is quite complex and complicated. By centrifugation, flower milk is obtained from milk, which is the real raw material for the production of butter. Depending on the intensity and duration of the centrifugation will depend on the percentage of fat that will remain in the milk.
Then the flower milk before being beaten, must go through some preparation. It must be pasteurized, cooled, then aerated and finally its fat content must be corrected. It is then subjected to special fermentation by specialists for the fermentation of milk thistle fungi. The pasteurization of flower milk is done in the same way as the milk, only it is done at a higher temperature by 10 degrees.
In some countries special devices are used in which pasteurization is done with the help of steam and high pressure. The excess water is then evaporated in a vacuum to evaporate at very low temperatures.
The fat content of flower milk is regulated depending on the technological process to be followed and is between 25-82%. The biological maturation of the flower milk is done by fermentation and after using special bacteria. Normal fermentation is very important for whether the butter will finally have the typical taste and aroma, while at the same time the yield of buttermilk increases.
The fermented milk is made in special containers that have double walls. The double wall is filled with water, while there is a special stirrer inside. The mission of the water and the stirrer is to keep the milkweed at a certain temperature throughout the fermentation and on its entire surface. The temperature during fermentation is around five degrees.
After the fermentation of the flower milk follows the beating so as to create small grains of butter. The size of the grains is one of the elements that determine its quality. After the beating, the shaking follows, in order for the whey to be distributed throughout the mass, then it is washed and finally the packing process follows.
In recent years a new way of producing butter has been developed, the so-called “non-stop”. In this way the whole production process is fully mechanized and automated, resulting in better quality butter and more economical.
The ideal storage temperature of butter is 15 ° C, which is much higher than that of a refrigerator in storage 4 ° C. For this reason there is a special place in modern refrigerators, usually on a high shelf or on the door for storage.
- DAIRY EQUIPMENT
- PREHEATERS WITH TOPPER
- COOLERS WITH PUMP
- MILK BOILERS
- BURNER BOILERS
- STEAM BOILERS
- ELECTRIC BOILERS
- TANKS FOR MATURING WHITE CHEESE
- OPENING MACHINE FOR CHEESE CONTAINERS
- TURNING MACHINE FOR FETA CHEESE CONTAINERS
- CONVEYOR BELTS
- TEFLON ROTATABLE TABLE
- CUTTING MACHINES
- FETA CHEESE CUTTING MACHINES
- MACHINES CUTTING FETA CHEESE INTO CUBES
- PACKAGING MACHINES
- FETA – WHITE CHEESE PRODUCTION
- CHEESE VATS WITH VARIOUS DIMENSIONS
- FETA INTEGRATED PRODUCTION LINES
- TROLLEY BENCHES FOR CURD DRAINING
- TURNING MACHINE FOR FETA CHEESE MOULDS
- STACKERS FOR MOULDS
- DESTACKER FOR MOULDS
- FETA CHEESE MOULDS
- CURD CUTTER
- WASHERS FOR MOULDS
- OTHER EQUIPMENT
- DELTA CREAM STABILIZER
- FROZEN WATER TANK
- CLOSING FETA CONTAINERS
- CONVEYORS FOR PARKING MOULDS
- MODEULAR CONVEYOR BELT
- CONVEYOR BELT WITH STAINLESS STEEL CHAIN
- CONVEYORS CUTTERS BELT
- ENDLESS TYPE CONVEYOR
- CUTTING CURD
- STEAM TANKS
- SQUARE TANKS
- THREE LEVEL TROLLEY
- HANGER DRAINING COTTAGE CHEESE BENCH
- HEALTHY WASHBASIN
- BUTTER BARRELS
- CHEESE CUTTING MACHINES
- YOGHURT PRODUCTION MACHINERY
- YOGHURT DISTRIBUTION PUMPS
- YOGHURT PISTOLS
- YOGHURT CHAMBERS
- TROLLEYS WITH DRAINING SHELVES
- YOGHURT PACKING
- YOGHURT PRODUCTION GROUP
- LIQUID PUMPER
- HALOUMI PRODUCTION MACHINERY- CHEESE GRILL
- CLEAN IN PLACE – MACHINERY CIP
- BAKERY MACHINERY
- YELLOW CHEESE PRODUCTION
- PRODUCTION OF HARD CHEESE
- PRESSERS FOR MOULDS
- DISTRIBUTION AND DRAINING BENCHES
- DISTRIBUTORS FOR BENCH DRAINING
- WASHERS FOR CHEESE HEADS
- SHELVES FOR HARD CHEESE MATURING
- CHEESE MOULDS
- COTTAGE CHEESE PRODUCTION
- STEAM BOILERS – SIMPLE TYPE MUZITHRAS
- STEAM BOILERS – HARD TYPE MUZITHRAS
- CHEESE TABLES AND HANGERS