Butter & Dairy Spreads
Butter is usually divided into two main categories: Sweet cream butter, or cultured/sour cream butter made from bacteriological soured cream. Butte can also be classified according to salt content: unsalted, salted and extra salted. Commercial it’s made in two ways, in a churn or in a continuous butter making machine.
It takes estimated fat from 20 Kg of milk to make 1 kg of butter
Heat and temperature treatment of the cream
Cream – both traditional and organic – which is to be used for butter production, must undergo pasteurisation above 85° C. The ideal way to store cream for butter making is in a triple jacketed buffer tank where it’s possible to heat or cool the cream to get a uniform size of the fat globules and in the end a better consistency of the butter.
Churning divide the cream into buttermilk and butterfat. Most of the butter today is produced on a continuous butter machine and only a small part in the churn.
Packaging and cold storage. Most butter is wrapped in aluminium foil, which protects the butter from light, oxygen and strong odours The packaging is marked with the dairy’s identification number (EEC mark) and the date of minimum durability.
Butter making in Denmark. The Danish Dairy Industry really took off by introducing the Cooperative movement and focus intensively on butter making, and a set of rules for the quality of butter, the result: Lurpak.
The Butter making and related machines are almost in our genes and today, we are working with the best suppliers of butter making equipment. So if you give us the type of butter, the quantity of cream and way of packing, we can quite easily find the right equipment and guide you to success.