Customizable Industrial Production Line | High-Efficiency Cheese/Curd/Butter Making Plant for Commercial Dairy Processing

Cheese/curd and butter production line/plant  product chees line

The detailed process of butter production line: Butter is a product made by physically processing butter (a high-fat component extracted from milk). The following are the main steps and equipment of the butter production line:

1. Raw material preparation
Fresh cream: The main ingredient should meet hygiene standards.
Salt (optional): Used for seasoning and enhancing the flavor of butter.

2. Production process

2.1 Raw material acceptance and pretreatment
Raw material acceptance: Check the quality of the cream to ensure it meets hygiene standards.
• Pre treatment: Filter and cool the cream to maintain freshness.
2.2 Standardization
• Fat content adjustment: Adjust the fat content in the cream according to product requirements to achieve consistent standards.
2.3 Homogenization
Homogenization: Use a high-pressure homogenizer to crush the fat particles in the cream, evenly distribute them, and improve the taste and stability of the product.
2.4 Pasteurization
Pasteurization: Heat the cream to 72-75 ° C and hold for a period of time (usually 15-20 seconds) to kill harmful microorganisms, then quickly cool to around 4 ° C.
2.5 Ripening
Maturity: Place the sterilized cream at a specific temperature (usually 10-12 ° C) for a period of time (usually several hours to a day) to make the fat crystals in the cream more uniform and facilitate subsequent processing.
2.6 Churning Mixing
• Stirring: Place the mature cream into a blender and stir at high speed to gather the fat particles in the cream together, forming butter granules. During this process, whey (a liquid byproduct) will be separated.
2.7 Washing
• Washing: Wash the butter granules with cold water to remove excess whey and other impurities, and improve the purity and quality of the butter.
2.8 Salt Addition (Optional)
Add salt: Add an appropriate amount of salt to the butter as needed and mix evenly. For unsalted butter, this step is omitted.
2.9 Molding
• Molding: Pressing butter into the desired shape and size, such as block, sheet, etc., through a mold or extruder.
2.10 Packaging
• Packaging: Wrap the molded butter in appropriate packaging materials (such as paper boxes, plastic film, etc.) and seal them.
2.11 Quality Control
Quality control: Strict quality control is carried out throughout the entire production process to ensure the safety and consistency of the product.
2.12 Storage and Transportation
• Storage: Store the finished product at an appropriate temperature (usually below 4 ° C) to extend its shelf life.
• Transportation: Perform necessary refrigerated transportation to ensure that butter does not spoil during transportation.

3. Main equipment
Raw material acceptance equipment: filters, cooling equipment.
Standardized equipment: Fat content adjustment equipment.
Homogenizer: High pressure homogenizer.
Pasteurization equipment: heat exchanger, plate heat exchanger.
Mature equipment: Mature tanks.
Blender: Butter blender.
Washing equipment: washing sink, water circulation system.
Salt adding equipment: mixer.
• Forming equipment: molds, extruders.
Packaging equipment: automatic packaging machine, sealing machine.
Quality control equipment: laboratory testing equipment.

4. Quality control
• Raw material selection: Choose high-quality fresh cream.
Hygiene conditions: The entire production process needs to be carried out under strict hygiene conditions to avoid pollution.
• Temperature control: Proper temperature control helps maintain the quality and flavor of butter.
Standardized production: Ensure consistent product quality for each batch.

5. Precautions
Formula adjustment: Adjust the formula in a timely manner based on market feedback and consumer preferences.
• Packaging materials: Choose appropriate packaging materials to ensure the shelf life and appearance of the product.
Label information: Ensure that the product label contains all necessary information, such as ingredient list, nutritional content, production date, and shelf life.

The core equipment of the cheese production line includes but is not limited to:
1. Raw milk receiving and storage system: Ensure the freshness of dairy products and maintain appropriate temperature.
2. Standardized equipment: Adjust the milk fat content to a specific ratio to meet the needs of different types of cheese.
3. Heat treatment/pasteurization equipment: kills harmful microorganisms while protecting probiotics in milk.
4. Fermentation tank: Add lactic acid bacteria and other fermentation agents to start the cheese fermentation process.
5. Solidification and cutting device: By adding rennet to coagulate milk protein and cutting it into small particles, it facilitates the discharge of whey.
6. Whey extraction system: Efficiently separate whey, leaving behind curd blocks.
7. Molding mold and press: Fill the curd into the mold to shape it, and remove excess whey through pressing. 8. Salting equipment: Adding salt to cheese to enhance flavor and extend shelf life.
9. Maturation Room: Provides a suitable temperature and humidity environment to promote internal chemical reactions of cheese and develop flavor.

Specifications:

Description:

Shanghai beyond machinery co., ltd is specialized in supplying various kinds of milk processing line, including the pasteurized milk, UHT milk, flavored milk, yoghurt, cheese and butter, cream, condensed milk etc.

Shanghai Beyond can supply complete turnkey projects for customers, integrating with designing, equipment manufacturing, to installation and commissioning and also training the operators.

cheese line: milk transporting tank or vessels, milk filter and collection tank; cooling and storaging tank(milk chilly tank), heating, and culture adding, fermentation, and cutting and slicing, whey draining, cheese collecting, cutting and vacuum packing;

Butter line: milk transporting tank or vessels, milk filter and collection tank; cooling and storaging tank(milk chilly tank), Mixing/Blending and milk standardization, cream separation, cream storaging, cream heating, butter churner.

Features and advantages:

1. Processing capacity can be ranged from 200-50000LPD.

2. High standard design, manufacture and project installation requirements, which guarantee the first-class finish products in the dairy processing line.

3. PLC control the whole production line, saving labor force and facilitate production management.

4. Full-auto CIP cleaning, to ensure whole production line equipments meet food sanitary safety requirements.

5. Whole line with features as high level automatic, low labour intensity, easy operation, safe function and low operation cost.

6. Whole line adopt sanitary design, can be cleaned thoroughly, with high level sanitation.

The following are some key points and questions that can help us determine the customization details of the butter production line:

1. Production capacity
• Hourly/Daily Production Capacity: How much production capacity do you want the production line to achieve? For example, how many tons of butter can be produced per hour or per day?
2. Raw butter
• Raw material type: Which type of cream do you plan to use as raw material? Is it fresh cream or pre treated cream?
• Raw material supply: What is the source and supply situation of raw butter? Do we need to consider storage facilities?
3. Process flow
• Preprocessing steps: What preprocessing steps would you like to include? For example, preheating, homogenization, etc.
• Mixing and Separation Method: Which mixing and separation method would you like to use? For example, mechanical stirring, centrifugal separation, etc.
• Cleaning and Cooling: How would you like to clean and cool butter? Are there any specific equipment requirements?
4. Processing and packaging
• Processing requirements: What further processing would you like for butter? For example, adding salt, seasonings, etc.
• Packaging method: Which packaging method would you like to use? For example, block shaped, sheet shaped, canned, etc.
• Packaging materials: Which type of packaging material would you like to use? For example, plastic, aluminum foil, paper boxes, etc.
5. Degree of automation
• Automation level: What level of automation do you want the production line to achieve? For example, fully automated, semi automated, or manually operated.
• Control System: Which control system would you like to use? For example, PLC (Programmable Logic Controller), HMI (Human Machine Interface), etc.
6. Quality control
• Inspection equipment: What quality inspection equipment would you like to be equipped with? For example, fat content detectors, microbial detection equipment, etc.
• Process monitoring: How would you like to conduct process monitoring? For example, real-time data collection, online monitoring systems, etc.
7. Health and Safety
• Hygiene standards: What hygiene standards do you want the production line to meet? For example, compliance with GMP (Good Manufacturing Practice), etc.
• Security measures: What security measures would you like to be equipped with? For example, emergency stop button, protective cover, etc.
8. Environmental requirements
• Wastewater treatment: How would you like to treat the wastewater generated during the production process? For example, sewage treatment systems.
• Waste disposal: How would you like to dispose of the waste generated during the production process? For example, a waste recycling system.
9. Other special requirements
• Special features: Do you have any special functional requirements? For example, remote monitoring, data analysis, etc.
Regulatory requirements: What specific regulatory requirements do you want the production line to comply with? For example, CE certification, EU food hygiene regulations, etc.

Please provide as much detailed information as possible based on the above questions, so that we can provide you with the most suitable customized solution.

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