Churning is the mechanical agitation of the cream at 10–15 0C. Significant changes to the microstructure of the dairy emulsion take place during this process, as the emulsion undergoes a process of phase inversion from the initial cream oil-in-water-type emulsion to a water-in-oil-type emulsion.
Capacity : 100 Kg (200 Lt) – 500 Kg (1000 Lt) per batch
Material : AISI304/316 Stainless Steel
Control Pannel : PID (Analog) or PLC (Touch Screen) Control Option
Rotating Speed : 0-50 rpm ( Electronic Speed Control)
