It takes estimated 20 litres of milk to make 1 Kg of Butter, but you still have 20 litres of Skim-milk you can process to other Dairy products
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
More info about Butter line
Contact us for a Budget price for a Butter line