Butter, Pure Butter, Cream Unit
The butter production unit is a production line located in milk processing plants and specially designed for butter production. Butter is a milk fat product obtained by separating and kneading the fat of milk.
General Components and Operation of the Butter Production Unit:
Milk Reception and Standardization: Milk is received from farms or milk collection centers. The fat and dry matter content of the milk is standardized and brought to the desired composition. This step is important for the quality and consistency of the product.
Fat Separation: Milk is usually separated into fat and cream by means of centrifuges or fat separators. This step ensures that the fat to be used in butter production is pure and homogeneous.
Cream Pumping: The cream obtained after fat separation is pumped to the butter production unit. The quality and fat content of the cream determine the final quality of the product.
Cream Churning and Kneading: Cream is kneaded in specially designed kneading cylinders or kneading machines. This process encourages the formation of butter by allowing the fat particles to come together.
Separation and Washing: Milk curds and butter are separated from the kneaded cream. In addition, depending on whether salt is added or not, salted butter is obtained.
Packaging and Storage: The butter produced is packaged appropriately (for example, tin cans or plastic containers) and stored in cold storage. This ensures that the butter remains fresh and reaches the consumer safely.
Butter production units are usually managed by automatic or semi-automatic control systems. These systems monitor, adjust and intervene in the production process when necessary. Butter production must be carried out under hygienic conditions and milk processing standards must be fully complied with. In this way, a healthy and high-quality product is obtained.
The cream production unit is a production line that is usually located in milk processing plants and is specially designed for the production of cream. Cream is a dairy product obtained by condensing the fat in milk and converting it into cream.
General Components and Operation of the Cream Production Unit:
Milk Reception and Standardization: Milk is received from farms or milk collection centers. The fat and dry matter content of the milk is standardized and brought to the desired composition. This step is important for the quality and consistency of the product.
Fat Separation and Cream Pumping: Milk is usually separated into fat and cream by centrifuges or fat separators. In this process, the cream separated from the milk is pumped into the cream production unit. The quality and fat content of the cream determine the final quality of the cream.
Cream Kneading: Cream is kneaded in specially designed kneading cylinders or kneading machines. The kneading process encourages the formation of cream by bringing the fat particles together.
Heat Treatment (Pasteurization): The kneaded cream is pasteurized by heating it to a certain temperature. This process kills microorganisms and allows the cream to last longer.
Packaging and Cooling: The produced cream is packaged appropriately (for example, in glass or plastic containers) and stored in cold storage. This ensures that the cream remains fresh and reaches the consumer safely.
Cream production units are usually managed by automatic or semi-automatic control systems. These systems monitor, adjust and intervene in the production process when necessary. It is important to ensure hygienic conditions and comply with milk processing standards, which makes it possible to produce healthy and high-quality cream.
The pure oil production unit is a facility or production line where unrefined or minimally processed oils, usually obtained by processing vegetable or animal oils, are produced. Pure oils can generally be in liquid or solid form and vary for use in different industries.
General Components and Operation of the Pure Oil Production Unit:
Oil Raw Material Receiving and Storage: The oil raw material to be used in the pure oil production unit (vegetable oils, animal oils, etc.) is supplied from various sources and temporarily stored.
Refining or Simple Processes: The oil raw material can be subjected to a refining process if necessary or can be brought to the desired quality and properties by only undergoing simple processes such as cleaning and filtration.
Filtering and Cleaning of the Oil: The oil is cleaned of mechanical and chemical contaminants by passing through special filters. This step is important for the cleanliness and quality of the product.
Deodorization (Optional): Some plain oils can be deodorized to neutralize their odor and taste.
Packaging and Storage: The plain oil produced is packaged in appropriate packaging materials (e.g. plastic bottles, metal cans or packaging bags) and stored under appropriate conditions. This ensures that the product remains fresh and ready for use.
Plain oil production units usually operate on an industrial scale and are managed by automatic or semi-automatic control systems. Adherence to hygiene standards and processing procedures during the production process is critical to the quality and safety of the product. Plain oils have a wide range of uses in the food industry, cosmetics industry and other industrial areas.