The document discusses the process of making butter using a butter churn. It begins with an introduction to butter churns and how cream is converted to butter within the churn. Next, it describes the journey from raw milk to butter and includes a diagram of a butter churn. It then explains the working of a butter churn, including loading cream, churning, draining buttermilk, washing, salting, and unpacking butter. Specifications for a butter churn are provided along with cleaning and maintenance procedures. The document concludes that a butter churn converts the cream's oil-in-water emulsion into a water-in-oil emulsion through churning, increasing the butter's fat content.

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Dairy Process Engineering
Butter Churn
Arghya Chaudhuri
221

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Dairy Process Engineering
Topic Covered
• T i t l e
• O b j e c t i v e / A i m
• I n t r o d u c t i o n / T h e o r y
• J o u r n e y f r o m m i l k t o B u t t e r
• D i a g r a m
• W o r k i n g o f B u t t e r C h u r n
• S p e c i f i c a t i o n s
• P r o c e d u r e
• C I P
• M a i n t e n a n c e
• C o n c l u s i o n
• R e f e r e n c e
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3. 1.0 Title
STUDY OF BUTTER CHURN
1.1 Objective/Aim
To get acquainted with the
construction, working principle and
application of Butter Churn in dairy
industry.

4. FR
The cream is churned after thermal treatment and
after souring where applicable. Butter is
traditionally made in cylindrical, conical, cubical or
tetrahedral churns with adjustable speed. Axial
strips and dashers are fitted inside the churn. The
shape, setting and size of the dashers in relation
to the speed of the churn are factors that have an
important effect on the end product. Modern
churns have a speed range that permits selection
of the most suitable working speed for any set of
butter parameters. The size of churns has
increased greatly in recent years. Churns of 8000
– 12000 litres’ capacity or more are used in large
central creameries. Before transfer to the churn
the cream is stirred and the temperature is
adjusted. The churn is usually filled to 50– 67% to
allow space for foaming.
1.2 Introduction/Theory

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1.3 Journey from milk to Butter
Receiving
milk
Testing Pre-heating Separation
Neutralization
Standardization
Pasturization
Cooling & Ageing
Cream obtained
Ripening
Churning
Packaging
Storage

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1.4 Diagram
Special Features
1.Safety rail is not fixed.
2.Surface inside Churn is rough.

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1.4 Diagram

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1.5 Working of Butter Churn
1. Loading the cream :-
Pasteurized cream with 35 - 40 percent fat, properly aged is pumped into the churn.
Cream is filled to 40 - 45% of the volume of the churn. The cream may be ripened.
2. Churning :-
The churn can be operated at different speeds. The range of speed depends on the
size and shape of the churn. The cream is churned at the churning speed (60 - 100
rpm). The cream is well whipped by the corners, edges and other irregularities in the
churn. Chilled water is sprayed over the churn during churning operation. It takes
about 35 – 40 minutes for the formation of butter granules of peanut size.
3. Buttermilk draining :-
The churn is stopped and buttermilk is drained off. Equal quantity of pasteurized
wash water is added.

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1.5 Working of Butter Churn
4. Washing :-
The churn is started again. The wash water is drained off after some time. Two or three
washings are generally given.
5. Salting and Working :- The wash water is drained off and salt is added. The churn is
then operated at lower speed (25 - 50 rpm) for working as compared to that at churning.
After 3 – 5 min., sample is taken and moisture is adjusted by adding required quantity of
water. The working is carried out till desired body and texture is attained. Applying vacuum
of 5 m of water gauge during working gives close texture by reducing the content of air.
6. Unloading and packing :
The butter is unloaded in trolleys and then packed for sale. Different types of packing
machines are employed for the required size of packages.

10. FR
1.6 Specifications
Specifications
Manufacturer Silk burg
COUNTRY New Zealand
CAPACITY 300 Kg (cream)
MATERIAL Stainless-steel
RPM 40-45
TEMPERATURE OF CREAM
7-8⁰C
VISCOCIY OF CREAM 100000 cps
DENSITY OF CREAM 1.008 kg/lit
SPECIFIC GRAVITY OF CREAM 0.9
FAT OF CREAM 35-40%

11. 1.7 CIP(Clean in place)
•Hot water rinsing is the first step to melt the butter in
the churn.
•Pump the hot water of 70-80⁰C through the churning
cylinder, washing unit and through extruder for 20-30
mins.
•Caustic soda of 0.5% strength can be circulated after
hot water rinse, intermittently to remove the adhered
milk soil.
•Then wash with hot water to flush out the residues of
alkali.
•Sanitization using chlorine solution can be achieved
by circulating hypochlorites or chloride of lime with
200-250 ppm of available chlorine.

12. The churn and butter making equipment should be washed as soon
as possible, preferably
Wash the inside of the churn thoroughly with hot water. Invert the
churn with the lid on in order to clean the man-hole; this should be
pressed a few times with the back of a scrubbing brush to allow
water to pass though (NB The man-hole should be dismantled
occasionally for complete cleansing).
Remove the rubber seal from the lid and scrub the groove. Scald the
inside of the churn with boiling water or steam. Invert and leave to
dry. Dry the outside and treat metal parts with food grade grease or
Vaseline to prevent rusting.
1.8 Maintenance

13. The rubber seal should be placed in boiling water or dipping in warm
water with disinfectant is enough.
How to lubricate motors will depend on what type of bearings is
used. Sleeve type bearing are usually lubricated with oil fed by a ring
oiler, or if a it is small motors by felt wick. The type of oil used for
these barings are oil with viscosity of 300-500 seconds at 100° F. For
anti-friction bearings a multipurpose grease of medium consistency
is recommendable
1.8 Maintenance

14. FR
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1.9 Conclusion
From the assignment we infer that
butter churn is a device which
convert the phase of cream oil-in-
water into water-in-oil. Which cause
phase inversion of cream to convert
it into butter which have more fat %
like 80-82% fat.

15. 1.10 References
•Tetra Pak Dairy Processing
Handbook
•(Publisher- Tetra Pak Processing
Systems ABS-21 86 Lund, Sweden)
•Outlines of Dairy Technology
•(by Sukumar De)
•E-Course, DT-212(Fat Rich Dairy
Products), NDRI, Karnal.

16. FABRIKAM RESIDENCES
Thank You.
Arghya Chaudhuri
(+91)9436495701
nvp.kls@gmail.com
https://www.linkdin.com/in/arghy
a-chaudhuri-356a9415a
DE
221
Dairy Process Engineering