Continuous Butter Making

Attempts were made since 1890 to explore the possibility of producing butter by a continuous process. Consequently a number of different systems have now been developed for regular commercial use. Continuous butter making systems are more economical as it requires lower capital cost, reduced floor space, lower running cost and reduced power, labour, refrigeration, steam, detergent, etc. It does not require expensive foundation. In preparation of butter by continuous method, there is no time loss for fat crystallization. Butter wastage is also very less. It is a closed and hygienic system. Hence, it yields a product, which is free from airborne contamination and longer shelf life. It is difficult to draw a representative sample for analysis due to fluctuation in the quality of butter during the production.

Basic principle: The continuous methods of butter production developed since 1935 may be divided into three main groups:

Group I: The system is based on churning process. This involves the use of high-speed beaters to destabilize the fat emulsion in chilled cream, and cause the formation of grains of butter in a matter of seconds. The buttermilk is drained away and the resulting grains worked in a kneading section prior to extrusion. The examples of this system include Fritz; similar ones are Westfalia,Paasch and Silkeborg and Contimab.

Contimab method of continuous butter making machine

Group II: This group is based on the principle of concentration and phase reversal process. This involves a system whereby cream of 30-40 per cent fat is concentrated in a special cream separator to 80-82 per cent fat. After standardization, the concentrated cream or ‘butter mix’ is subjected to a combined cooling and mechanical action, which causes phase reversal and the formation of butter, followed by its expulsion from the machine. Examples of this group are Alfa-Laval and Meleshin.

Group III: The systems in this group are based on phase reversal and emulsification process. This again involves the concentration of 30-40 per cent cream. During concentration, the emulsion is broken and the fat, water and salt content are standardized. This is followed by re-emulsification, cooling, working and finally extrusion. Such systems are Creamery Package and Cherry Burrell.