Butter Processing Equipments

Cream Pasteurisation Tank

As much as milk cream is a good source of energy and provides high level of nutrition for human beings, it is a perfect media for bacterial growth as well. For this reason it has to be pasteurised for preventing the growth of harmful bacterias and extending the shelf life of the final product while increasing its' textural and structural properties.

Butter Drum Churner

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.

Butter Tank Mixer/Churner

For smaller butter processing capasities; Sp Makina Butter Tank Mixer/Churner is coming up as a good alternative of Sp Makina Butter Drum Churner.

Butter Forming And Weighing

Once the Churning process is over; fats get crystallised form and milk cream completely turns to Butter, which has much higher aromatic features, more acidic and longer shelf life.

Qaymak Trolley

Sp Makina Qaymak Trolley is the unit for processing Spreadable Qaymak from milk fat.