Milk fat centrifugal separation of the thin cream obtained by ripening, mixing, refining and made of dairy products called cream (butter). Cream production process is:

Stirring → discharge buttermilk and washing → salt and refining → molding → packaging cream production points are:

(1) the standardization of diluted cream and neutralization of diluted cream standardization refers to the adjustment of diluted cream in the fat content (30% to 35%), to ensure the quality of the product. Thin cream and the purpose of neutralization is to reduce the acidity of thin cream, to prevent the sterilization process in the casein denaturation coagulation. Usually use lime or sodium carbonate as a neutralizer.

(2) the cooling and physical maturation of thin cream and the addition of color In order to make the mixing operation can be carried out smoothly, to ensure the quality of the cream and to prevent the loss of milk fat, in the mixing before the thin cream ingredients must be cooled and matured, so that the fat as much as possible to become a solid state.

In order to make the color of the cream consistent throughout the year, when the color of thin cream is too light, it is necessary to add coloring. The most commonly used is Annatto, which is a natural plant coloring, and is used in an amount of about 0.01% of the thin cream.

(3) stirring and washing the thin cream in the mixer, the use of mechanical impact to make the fat globule membrane destruction and the formation of fat particles, stirring the liquid separated from the buttermilk is called buttermilk.

When stirring the first thin cream with a sieve or filter to dissolve the insoluble solids, thin cream added to the mixer capacity of 1/2 ~ 1/3, the lid closed after the start of the rotary stirring, repeated 2 to 3 times. Then close the air vent and continue to rotate to form soybean-sized cream particles, the end of mixing. After mixing, the buttermilk is discharged through the switch, and the buttermilk is put into the receiving tank through a gauze or a filter to block the small particles carried away by the buttermilk.

After the buttermilk is discharged, the cream grains are washed with good quality water to remove the buttermilk on the surface of the cream grains, and the hardness of the cream grains is adjusted by washing with water, and the temperature of the water is generally in the range of 3 to 10 ℃, and the temperature of the water can be lower when the cream grains are softer and higher when the cream grains are harder.

(4) Cream salt and refining The purpose of adding salt to the cream is to increase the flavor, inhibit microbial reproduction and increase the preservation. The salt content in the finished cream is about 2%, because some salt will be lost during refining, so when adding, add 2.5% of the amount. Before adding, the salt needs to be baked in a heat preservation oven at 120~130℃ for 3~5 minutes, and then sieved for application.

The purpose of refining is to make the cream particles into a dense organization of the cream layer, so that the water droplets are evenly distributed, and so that the salt is all dissolved and evenly distributed in the cream. At the same time to regulate the moisture content, that is, in the case of excess water to exclude excess water, water shortage to add the right amount of water and make it evenly absorbed.

The cream should be pressed immediately after washing and the washing water removed as much as possible, then the cork and the hole cover of the cream maker should be closed, and the press rollers should be turned on while rotating the mixing drum at slow full to press the cream grains into a cream layer.

After the cream is pressed, it can be packed in wooden barrels, wooden boxes or cartons with polyethylene film inside, or in aluminum foil bags. After the cream is packed, it is sent to cold storage. The following diagram shows the cream manufacturing line.

Schematic diagram of cream manufacturing line