Butter Production Line

Overview

Ever since Dr. Fritz invented the continuous buttermaking machine in 1941, GEA has continuously developed the principle further. Whereas initially only relatively small quantities of cream could be processed to make butter, subsequent generations up to the current buttermaking machines type BUE have also been designed for large-scale industrial production as a matter of course. GEA process lines are designed as complete solutions and, in addition to the buttermaking machine, comprise all the other components required for producing high-quality butter – from the tanks to the pasteurization unit to the buttermaking machine, including all the control elements and the complete pipework. With the exception of the directly connected packing machine, all process modules thus come from a single source. This means reduced interfaces, optimum compatibility and more reliability as a result of tried and tested components.

The heart of butter production: the buttermaking machine

Buttermaking, i.e. the transformation of cream into butter, is effected by reversing the oil-in-water emulsion into a water-in-oil emulsion. To achieve this phase inversion, the fat globules have to be mechanically broken down with the incorporation of air.

The fat globules are surrounded by a membrane which consists of phospholipids, proteins, enzymes, hydrate water as well as copper and iron ions and prevents the fat simply merging in the raw milk.

Destroying this membrane releases the fat which consists of liquid and crystalline fractions. The liquid fractions combine and form so-called fat agglomerates which are also known as butter granules. The butter granules in turn float on the aqueous phase, the buttermilk, and this is separated by the machine, cooled and used as a valuable by-product.

The ideal process for every butter

Butter

GEA process lines can be used to produce sweet, lactic and sour cream butter which are obtained from sweet or soured cream. Integrating additional elements, however, also allows the serial production of mixed fats with a reduced fat content, with vegetable fat additives or even with a reduced content of so-called SNF (solids, non-fat). As more and more consumers consciously follow a low-fat diet, the market significance of such modified mixed fats will continue to increase. 

But whether traditional or modified, the GEA process lines allow all types to be produced in consistently high quality. The complete solution is rounded off by a CIP (cleaning-in-place) system to clean the system both simply and reliably. This CIP system comprises a hot water tank, a tank for the special washing caustic together with the necessary valves and a heating system with the corresponding pumps.