Butter Production Line

milk butter is actually milk fat, milk is known as an emulsion of fat in water, and butter is known as an emulsion of water in fat. First, the fat percentage of milk should be increased from 3% to 35% using a separator, then cream with a fat percentage between Pasteurize 30 to 40% and crystallize in crystal tanks, which are three-wall tanks with stirrers.
Then we put the crystallized cream in a device called churn until its fat percentage reaches 82% and the buttermilk is separated from the cream. It was packed according to the needs of the market.
In the butter production process, if we use sweet cream, the final product is sweet butter, and if we use sour cream, the final product is lactic butter.
Behnab Sazan company is a designer and manufacturer of all kinds of sweet and lactic butter production lines with the best quality formulations, relying on world-class knowledge and 31 years of expertise and experience, contact us for more information and free consultation.