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Butter Production LineReturn

Butter Production Line

Anhydrous milk fat and butteroil production line is designed by reference of the foreign techincal.It is consisted of feed elevator,continous roaster,conveyor,cooling machine,mixing machine,vacuum derator,etc.It has advantages of high automation, easy-operating integrated control, stable performance, high product quality, etc.

Anhydrous Milk Fat (AMF) or (Butteroil) could be made either from cream (methodⅠ)or from butter (method Ⅱ). Figure 13.2 shows the principle of two ways of AMF production.无水乳脂.jpg

 

Manufacture of AMF from cream

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A production line for manufacture of AMF from cream is outlined in figure 13.3.

 

The cream of 35 –40% fat content enters the plate heat exchanger (2) for temperature adjustment to the centrifuge (4) for pre-concentration of the fat to about 75%. The “light” phase is collected in a buffer tank (6) to await further processing while the “heavy“ phase-buttermilk, passed through a separator (5) for recovery of fat which will then be mixed with incoming cream (3). The skimmilk goes back to the plate heat exchanger (2) for heat recovery and goes into a storage tank. The cream concentrate in tank (6) is fed to a homogeniser (7) for phase inversion, after which it is passed through the final concentrator (9).

 

Finally the oil, consisting of some 99.5% fat, is pre-heated to 95 – 98Cin a plate heat exchanger (11) and routed into a vacuum chamber (12) to obtain a moisture content not exceeding 0.1 %, after which the oil is cooled(11) to 35 – 40C, the typical packing temperature. 

 

Manufacture of AMF from butter

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AMF is often produced from butter, non-salted butter is normally used as the raw material, but salted butter may also be used. Figure 13.4 shows a standard plant for production of AMF from butter.

 

The butter is melted by indirect heating. Before the final concentration starts, the temperature of the melted butter should have reached 60C. After melting and heating the hot product is pumped to a holding tank (2) where it may be held for a certain period of time, 20 – 30 min, primarily to ensure complete melting but also for protein to aggregate.

 

From the holding tank the product is pumped to the final concentrator(3), after which the light phase, containing 99.5% fat, proceeds to a plate heat exchanger (5) for heating to 90 – 95C, thence to a vacuum vessel (6),and finally back to the plate heat exchanger (5) for cooling to the packing temperature of 35 – 40C. 

 

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

Working capacity

from 1 tons/d up to 50 tons/d

Products

-       Anhydrous Milk Fat

-       Butter oil

  • * Deodorizer
  • * Plate pasteurizer
  • *  Centrifuge separator
  • *  Homogenizer
  • *  Tanks:
  •      Storage tank
  •      Processing tank
  •      Aging tank

Inquiry

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