The cream obtained after centrifugal separation of milk fat is matured, stirred and pressed. The dairy product is called butter (butter). The production process of butter is:

Stirring→discharging buttermilk and washing→adding salt and squeezing→forming→packaging The key points of butter production are:

(1) Cream Standardization and Neutralization Standardization of cream refers to adjusting the fat content (30 to 35) in cream to ensure product quality. The purpose of cream neutralization is to reduce the acidity of cream and prevent casein from denaturing and coagulating during the sterilization process. Lime or sodium carbonate is usually used as neutralizing agent.

(2) Cooling and physical maturation of cream and addition of pigments In order to ensure the smooth operation of the mixing operation, ensure the quality of the cream and prevent the loss of milk fat, the cream ingredients must be cooled and matured before mixing to make the fat Be as solid as possible.

In order to keep the color of the cream consistent throughout the year, when the color of the cream is too light, it is necessary to add coloring. The most commonly used one is Annatto, which is a natural plant pigment. Its dosage is about 0.01 of the cream.

(3) Stirring and washing: Place the cream in a blender and use mechanical impact to destroy the fat globule membrane to form fat particles. The liquid separated during stirring is called buttermilk.

When stirring, first filter the cream through a sieve or filter to dissolve insoluble solids. After adding the cream to 1/2 to 1/3 of the capacity of the blender, seal the lid and start. Rotate and stir, repeat 2 to 3 times. Then close the exhaust hole and continue to rotate to form soybean-sized cream particles, and the stirring ends. After stirring, drain the buttermilk through the switch, and put the buttermilk into the receiving tank through gauze or a filter to block the small particles taken away by the buttermilk.

After the buttermilk is discharged, wash the butter granules with good quality water to remove the buttermilk on the surface of the butter granules, and adjust the hardness of the butter granules by washing with water. The water temperature is generally in the range of 3 to 10°C. , when the cream particles are soft, the water temperature can be lower; when the cream particles are hard, the water temperature can be slightly higher.

(4) Salting and squeezing of butter The purpose of adding salt to butter is to increase the flavor, inhibit the reproduction of microorganisms, and increase the preservation. The salt content in the finished cream is approximately 2. Since part of the salt will be lost during squeezing, when adding, add 2.5. Before adding, the salt needs to be baked in an incubator at 120 to 130°C for 3 to 5 minutes, and then sieved for use.

The purpose of pressing is to turn the butter particles into a dense cream layer, evenly distribute the water droplets, and dissolve all the salt and evenly distribute it in the butter. At the same time, adjust the moisture content, that is, remove excess moisture when there is too much moisture, and add an appropriate amount of moisture when there is insufficient moisture and allow it to be absorbed evenly.

The cream should be pressed immediately after washing, and the washing water should be removed as much as possible. Then close the cock and the hole cover of the cream maker, slowly rotate the mixing barrel and at the same time start the pressing roller to squeeze the cream. Press the granules into a cream layer.

After the butter is pressed, it can be packed in wooden barrels, wooden boxes or cartons filled with polyethylene film, or in aluminum foil bags. After the cream is packaged, it is sent to cold storage for storage. The picture below is a schematic diagram of a cream manufacturing production line.

Schematic diagram of cream manufacturing production line