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Description
Description
The butter churn is for batch butter making. The processed cream is churned in the churn then split into two fractions: butter grains and buttermilk. The machine is stopped when the grains have reached a certain size, and then the buttermilk is drained off.
After drainage buttermilk the butter is worked to a continuous fat phase containing a finely dispersed water phase.
If the butter is to be salted, salt is spread over the surface in the churn
The working of the butter is done in the churn as well.
When the aroma, taste, keeping quality, appearance and colour is approach the final product requirement, the finished butter is discharged into the packaging unit and thence to cold storage.
The butter churn is for batch butter making. The processed cream is churned in the churn then split into two fractions: butter grains and buttermilk. The machine is stopped when the grains have reached a certain size, and then the buttermilk is drained off.
After drainage buttermilk the butter is worked to a continuous fat phase containing a finely dispersed water phase.
If the butter is to be salted, salt is spread over the surface in the churn
The working of the butter is done in the churn as well.
When the aroma, taste, keeping quality, appearance and colour is approach the final product requirement, the finished butter is discharged into the packaging unit and thence to cold storage.
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