Introduction
Butter is a vital dairy product derived from the fat and protein components of churned cream. Typically semi-solid at room temperature, butter varies in taste, salt content, and color—ranging from pale yellow to white.
Modern butter production units involve various high-performance food processing equipment, such as:
- Pasteurizers
- Cream Separators
- Continuous Butter-Making Machines (CBM)
- Churns and Storage Tanks
- Hygienic Transfer Pumps
- Cold Storage Rooms
This article outlines the technical process of butter manufacturing, essential hygienic design guidelines, and equipment used in a food-grade production facility.
Composition of Butter
Principle of Butter Making
Butter production involves emulsion inversion—transforming a fat-in-water emulsion (cream) into a water-in-fat emulsion (butter). This is a critical step in dairy food process engineering.
Types of Butter Production Systems:
- Traditional Batch Churning – Using cream with 25–35% milk fat.
- Continuous Flotation Method – Utilizes 30–50% milk fat cream.
- Concentration Process – Produces plastic cream (82% fat) from 35% cream at 55°C, inverting emulsion without draining buttermilk.
Requirement of Hygienic Equipment
As per food safety consultants and global standards like FSSC 22000:
- All equipment must be non-corrosive and food-grade.
- Surfaces should have minimal roughness for easy cleaning.
- Iron or galvanized containers are strictly prohibited.
- Machinery should be accessible for inspection and maintenance.
- Location must be free from pollution, odor, pests, and contaminants.
This hygienic setup aligns with best practices followed by leading food manufacturing consultants.
Process Flow Sheet
Butter Manufacturing Process Equipment
Raw Milk Silo Tank
Insulated stainless steel tank for storing milk at 4°C.
Centrifugal Pump for Transfer Milk
Transfers milk with minimal foaming using rotational energy.
Milk Pasteurizer
Heats milk to 72–74°C for 15–20 seconds to kill pathogens.
Cream Separator
Separates cream from milk via centrifugal force.
Cream Balance Tank
Maintains constant cream level before pumping.
Cream Chiller
Chills cream to 4°C using plate chillers to prevent microbial growth.
Cream Pasteurizer
Dual-function unit for heating and cooling cream to extend shelf life.
Cream Storage Tank
Stores pasteurized cream at 4°C before churning.
Butter Churn
Converts cream into butter via mechanical agitation.
5.10. Butter Trolley
Continuous Butter-Making Machine
Converts cream into butter via mechanical agitation.
Butter Cutting Machine
Cuts bulk butter into smaller blocks for packaging or further processing.
Butter Packing Machine
Cuts bulk butter into smaller blocks for packaging or further processing.
Butter Cold Room
Maintains -18°C to -20°C to preserve quality until dispatch.
P & I Diagram for Butter Manufacturing Equipment
Conclusion
The butter manufacturing process is a critical segment of the dairy food processing industry, requiring precise control, hygienic design, and the integration of specialized equipment. From milk reception to cold storage, each step must adhere to food safety standards and use food-grade machinery to ensure product quality and regulatory compliance.
For businesses aiming to set up or modernize a butter production line, partnering with an experienced food processing consultant or engineering consulting firm is essential. At PMG Engineering, we offer end-to-end food factory design, process integration, and turnkey project management services tailored to the unique needs of the dairy sector.
Investing in a hygienically engineered facility with optimized workflows not only enhances product consistency but also improves operational efficiency and market competitiveness—paving the way for world-class food manufacturing excellence.
Reference
GEA Butter Production Line
IASRI eCourse on Dairy Processing
Dairy Technology Blog
Sanitary & Hygienic Requirements PDF – eGyanKosh
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