What do we eat instead of butter? The choice of raw materials is an important aspect. Butter production equipment

Butter is absolutely deservedly considered one of the most popular and versatile products. Each hostess is happy to use it in the process of creating culinary masterpieces. Here we will talk about the manufacturing business butter, line and equipment for it, let's see the technology and manufacturing methods on the video.

Oil types

There are a great many types of butter, similar in appearance, but different in taste and nutritional qualities. The main types of this product differ in fat content, moisture and taste. A kind of rating for the above parameters is as follows:

1. Ghee must contain at least 99% fat and no more than 0.7% moisture;
2. Vologda - 82.5% fat, 16% moisture;
3. Amateur - 78% fat, 20% moisture;
4. Peasant - 72.5% fat, 25% moisture;
5. Sandwich - 61.5% fat, 35% moisture;
6. Chocolate - 62% fat, 16% moisture, at least 18% sugar, at least 2.5% cocoa.

Butter business can be a very lucrative business.

Necessary equipment and raw materials

Butter production line consists of the following machines and machines:

1. separators;
2. Vacuum deodorizers;
3. Normalization baths;
4. Long-term pasteurization bath;
5. Oil formers of continuous action;
6. Homogenizer-plasticizer;
7. Pump;
8. Reservoir with a volume of 10 sq.m.

The prices for all this equipment for the production of butter depend on many factors and can vary significantly, here everyone chooses the best option for themselves. In order for the line to work with maximum efficiency, it is necessary to hire a technologist, foreman and workers.

Line for the production of butter P8-0LF-01 / Price from 2.5 million rubles

The packaging machine will cost another 300 thousand rubles.

The quality of butter directly depends on the quality of raw materials, it is not worth saving on it. Milk is better to buy fatter. When buying cream, the following criteria are taken into account:

1. Cream of the 1st grade - homogeneous consistency; sweetish, fresh taste; no protein flakes are formed during boiling.
2. Cream of the 2nd grade - there are lumps of butter; the taste is weakly expressed; flakes are formed during boiling.

For the production of 1 kg of butter with 82% fat content, 17 liters of milk with 5% fat content or 29 liters of milk with 3% fat content will be required. It is possible to introduce vegetable fats to make the product cheaper. Based on the foregoing, it is possible to calculate the profitability of the enterprise quite accurately.

Production technology - manufacturing methods

There are two main technologies for making butter: whipping cream and converting high-fat cream.

The method of whipping cream consists of several stages. The milk must be warmed up and driven through the separator. The resulting cream must be normalized to 35% fat, cleaned and deodorized. The next stage is pasteurization of cream at a temperature of 85 degrees. The cream cooled to 4-6 degrees is aged for 7-15 hours. Then they are placed in an oil former and beaten for about an hour in a drum at a speed of 30-40 revolutions per minute. The result should be butter grains and buttermilk, which is drained. After that, the oil grains are washed twice with cold water in the same drum at a speed of 10 rpm. Then the future butter is sprinkled with fine salt "Extra" and with the help of rollers and screws of the same butter former, one large piece of butter is created. After that, it remains only to cut and package. The whipping cream method is not very good for production in large quantities due to the significant time required for the whole process.

The method of converting high-fat cream can significantly reduce the production time. The milk mass is heated, passes through the separator and pasteurized in the same way as in the first method. Normalization occurs by adding pasteurized milk or buttermilk. The output humidity should be 15.8%. To give a richer smell and taste, the cream is subjected to a thermostating process. Next comes the oil former, mixing takes 180-200 seconds in summer, 140-160 seconds in winter, after which the oil is salted and crystallized. Ready, packaged oil should be kept for 3-5 days at a temperature of 5-15 degrees. Yellow saturated color is achieved by adding carotene, it should be no more than 0.1%.

In order to obtain chocolate butter, during the normalization of the cream, the fillers provided according to the recipe are added to the baths. According to the standards, the percentage of their content is as follows: Honey - 36%, syrups - 16%, fruit and berry fillers - 10%, vanillin is given at the rate of 15 grams per ton.

After adding all of the above ingredients, the cream is heated to 65-70 degrees and after twenty minutes they begin to process with a butter former.

Storage Requirements

Butter is stored at a temperature not higher than 3 ° C, humidity - not higher than 80%. Under such conditions, the implementation period is no more than 10 days after packing in parchment, 20 - in aluminum foil, 8 - in the same material with a net weight of 15-30 grams, 15 - in polymer cups. Butter can be stored for 90 days in a metal container.

Sales of finished products

In winter and spring, butter costs 10% more. The market for this product is unimaginably wide. In order to avoid problems with the sale of products, it is important to organize an advertising campaign smartly. Interesting packaging will also create a memorable, popular brand. But still, quality is the main trump card of any manufacturer of butter, in other things, like any other product.

Butter today is one of the most common and versatile food products that can often be seen in the refrigerator of our compatriots. Accordingly, it is safe to say that the demand for it is very high. In this regard, the production of butter can be an excellent business idea, even despite the rather high competitive activity. Really high quality and delicious product at an affordable price will always find its consumer. About how to organize such a business, we propose to talk further.

Registration of a legal entity

First of all, you should decide on the scale on which you will produce butter. So, you can organize a very small business, in which your family members are employed.

Accordingly, in this case, it will be enough to register yourself as an individual entrepreneur with a simplified taxation system. If you have sufficient start-up capital or plan to use the investor's funds, then it makes sense to open an LLC.

Permits

Butter is included in the list of goods subject to mandatory certification. Therefore, without such a document, it will not be possible to start production. In addition, since you plan to manufacture food, you will need to bring the workshop and premises for storing raw materials and finished goods in accordance with certain requirements of the SES.

Butter production technology

Manufacturing this product nutrition is possible in two ways: the method of churning cream and the method of converting heavy cream. We invite you to learn more about each option. But first it should be noted that the first two stages - acceptance and separation of milk - are the same for both methods.

Then there is a process of pasteurization of cream with a fat content of 35 to 45%, during which extraneous microflora is destroyed and deodorization is carried out. The subsequent stages are already radically different depending on the production method.

Whipping cream method

Pasteurized cream is cooled and kept for some time at a temperature of 2-8 degrees Celsius. This is necessary for the product to "ripen". Moreover, the lower the temperature, the faster this process.

After that, the cream is placed in butter drums, which are rotating wooden barrels or metal cylinders. As a result of the impact of mechanical shocks, an oil grain is born, which consists of crystallized particles of fat contained in milk. After that, the knocking process is stopped.

Then the oil grain is washed once or twice. To increase the stability of the oil during storage, calcined salt is added to it. After that, the mass is passed through the squeezing rollers, as a result of which a dense homogeneous layer is formed, which remains only to be packaged and packaged. It should be noted that the technology for the production of sour cream butter is no different from the stages described above, except that after pasteurization it is necessary to ferment.

Heavy cream conversion method

This method of manufacturing the product is based on the process of thermomechanical processing of raw materials. At its first stage, cream with a high fat content is obtained, which is then sent to the butter former, where they acquire the structure characteristic of butter. Without going into theoretical details, it should be noted that the consistency of such a product differs significantly from that produced by the churning method.

To complete the process of making butter, it must go through a maturation process. To do this, it is kept for several days at a temperature of 12-16 degrees Celsius. It should be noted that if the finished product "spreads" when room temperature, which means that at the final stage of the process of its production, the temperature regime was violated. However, at the same time it the nutritional value does not decrease at all.

Butter production equipment

Since most businessmen organize the manufacture of this product on an industrial scale, consider what you need to purchase to implement the fat cream conversion method:

Separators (they separate cream with medium fat content into high-fat cream) - the cost is from 80 to 200 thousand rubles.

Vacuum deodorizers (remove foreign tastes and odors) - 600 thousand rubles.

Normalization baths (set the required mass fraction moisture) - 150 thousand rubles.

Bath for long-term pasteurization - 150-800 thousand rubles.

Cylindrical and lamellar butter-formers (make butter from cream). The price range of this equipment is very wide and depends on the performance (from 150 thousand rubles to 20 million rubles).

From this article, you will learn about all the nuances of opening an oil production business, as well as about investments and profits from this business.

Any entrepreneurial business begins with writing a business plan, which specifies the goals of creating a business, the necessary organizational measures, as well as the amount of investment, the expected profit.

A business plan for the production of butter is necessary for further management of the enterprise with minimal investment and maximum benefit.

It is often necessary for an entrepreneur looking for investors to develop and present a detailed business plan to potential investors. The business plan may present an analysis of the profitability of the enterprise and its further development strategy.

Butter production equipment

First you need to select and buy equipment for the production of butter. The cost of the corresponding equipment directly depends on the scale of the manufactured products.. A small workshop can produce about 100-200 kg of product in one shift.

The butter production line is a technical complex necessary for the corresponding production. The production line for creating butter consists of:

• Separating machine;
• Pasteurizing equipment;
• Oil mill;
• Homogenizer;
• Bath in which the normalization process takes place;
• Containers for storing raw materials.

However, often an entrepreneur will need to purchase additional equipment - freezers for storage, as well as an apparatus for packaging and packaging products.

Butter production lines

Present on the market a large number of complex lines designed to create butter. The higher the productivity of the line, the higher its cost..

Here are some of the most requested specialized lines:

1. Production line P8-0LF-01 – price from $45,000, Molmash, Russia.
2. Oil production line A1-OLO-1 – OOO MNPP Tekhmo, Russia.
3. OLMas-Pro line – Protemol LLC Plant, Russia.

High-quality equipment can be purchased both in Russia and ordered from China.

Butter production technology

When implementing, the entrepreneur must understand the chosen area. Therefore, before starting a business to create butter, you need to know how butter is made and what is needed for this.

How is butter made in a factory? On the scale of a small workshop, butter is made in two ways. The main methods for the production of butter are churning cream, as well as the transformation of high-fat cream. The second method is the most commonly used and takes less time..

At the initial stage, when receiving and separating milk raw materials, these methods of butter production are indistinguishable from each other. Then the cream (fat content 35-45%) is pasteurized. After that, according to the chosen method, the technological process of butter production is carried out.

churning cream

Cream (pasteurized) goes through a cooling stage and is left until completely “ripened” at a certain temperature (2-8 degrees).

The rate at which a product "ripens" is directly related to how low the temperature was - the colder it is, the faster the raw material is ready for processing.

After “ripening”, the cream is poured into oil drums, where, by means of constant rotation, oil grains – fat crystals – appear in the raw material. After the formation of oil grains, the raw material is washed.

To keep the oil longer, calcined salt is placed in the mass. Then the raw material is squeezed out in rollers, where the mass turns into a homogeneous layer of finished oil.

In the production of sour cream butter after pasteurization, the mass is fermented, however, the remaining stages of butter production remain unchanged.

Heavy cream conversion

Butter manufacturing technology, in which cream is transformed, is based on thermochemical treatment. First, the fat cream is poured into the oil mill, in which the raw material thickens to the consistency of butter.

For several days, the raw material "ripens". The temperature at this stage is 12-16 degrees. The finished product must retain its shape at positive temperatures.

If this did not happen, then the temperature regime was violated during the manufacture. Also, the finished product should not crumble.

Raw materials for butter production

What is butter made from? The basis for the product are milk fats, which may contain various aromatic additives. Most often, the composition of butter includes cream from cow's milk. However, oil can be made from different types raw materials:

• cream ( cow's milk);
• cream (buffalo milk);
• cream (curd whey);
• mixture of milk plasma and fat;
• mixture of baked milk and plasma.

Should be remembered that milk for butter must necessarily have the appropriate quality, because the quality of the butter also depends on it.

Range

At the enterprises that create butter, several types of this product are usually produced. GOST R52969-2008“Butter” is a document by which the quality of the relevant product is verified, if it was made from milk.

If the composition of the product contains additives, then the quality is verified by GOST R52970-2008 Butter with fillers. According to these standards, it is determined how butter is made in production.

Varieties of butter

1. Traditional - with or without salt, sour cream or sweet cream. Fat content - 82.5%;
2. Peasant - fat content 72.5%;
3. Sandwich - fat content 62.5%;
4. Amateur - fat content 80%;
5. Tea - allowable level fat content is 45.5%;
6. Dessert (fat content 62%) with the addition of various ingredients (berries, fruits, coffee, etc.);
7. Honey - fat content 57% and 52%;
8. Delicacy (fat content 62% and 55%) with the addition of seafood, mushrooms, meat;
9. Snack (fat content 62% and 55%) with the addition of vegetables;
10. Chocolate (fat content is 62%).

Sales and advertising

The payback period of any is related to how successfully it was possible to organize the sale of goods. The product should attract the buyer not only with its quality, but also with bright packaging, advertising, etc. Ingredients of a good advertising campaign:

• bright packaging;
• installation of advertising paraphernalia ( outdoor advertising, banners, etc.);
• holding promotions and tasting events in large stores;
• rental of a personal pavilion for the sale of products.

If the production of butter as a small business should bring an appropriate income, then when selling the goods, it is necessary to cooperate with wholesalers.

Required documents

Before you need to think about the scale of the sale. To open a butter mini-factory, in which, perhaps, only family members will be involved, it makes sense to register an individual business. If the entrepreneur has sufficient start-up capital, then you can open an LLC.

When registering, a fee is paid to the state, and the appropriate OKVED code is selected. This type of business corresponds to the code OKVED 10.51.2"Production of butter, ghee, butter paste, milk fat, spreads and melted vegetable mixtures".

The circuit must pass certification by inspection control, which will determine the quality of the product, the conformity of the product with the declared names. An inspection of related documents, a separate batch of goods, etc. is carried out. Then a license is obtained, which allows the production of the product to begin.

Necessary steps to start a business

1. LLC registration.
2. The reporting package template is filled out.
3. A complex of acts, conditions of production is being studied.
4. Creation of a business plan.
5. A room for the workshop is selected, equipment is purchased.
6. Certification procedure.

room

Since the creation and storage of butter in production requires certain conditions, it is necessary to take care of the choice and equipment of the premises. The room in which it is planned to create a workshop should be spacious enough - 60-150 m2.

However, it must be remembered that warehouses should be located in the room, as well as rooms for workers.

A mini workshop for the production of butter should be located in a non-basement room, with plumbing, hot and cold water, as well as sewerage. To ensure the safety of products in production, a minus temperature must be set.

The room should be well ventilated with air humidity up to 80%. The room is equipped with electrical wiring designed for 380 volts. Floors and walls should be tiled with easy-to-clean tiles.

Recruitment

Hired employees must be well aware of how butter is produced, what quality requirements apply, etc. For a 24-hour production process, three shifts of employees are required. Each shift should have two workers and one foreman.

First of all, you need to find a good technologist who knows firsthand how butter is made. The number of staff can be as follows - 4 workers, 1 technologist, 1 laboratory assistant, 1 director, as well as an employee responsible for sales and advertising.

To optimize business processes, it is possible to transfer bookkeeping to outsourcing. In this case, the entrepreneur can focus on doing business.

Expenses

The production of butter as is one of the most promising projects, since such a product is always bought under any conditions.

The payback period directly depends on the number of sales, the volume of investments, as well as the cost of products. First you need to calculate the cost of butter production.

• purchase of the line - about 45,000 dollars.
• installation and delivery of the line - $ 4,500.
• purchase of refrigeration equipment - about $ 9,000.
• purchase of a packaging machine - about $ 5,000.
• rent (taking into account that the fee is calculated at $ 2.5 per 1 m2) - from $ 150.
• salary of employees (8 people) - about $ 4,000.
• other expenses - $ 5,000.
• creating a stock of products - about $ 17,000.

In total, you need to invest about 89 thousand dollars in your business.

Profit

A medium-sized workshop can produce about 500 kg per day. The number of shifts per month can reach 22. If the cost for 1 kg of oil is $3, the revenue will be about $33,000. Accordingly, the percentage of profitability of such a business will be about 15%, and the payback period will be six months.

6. Production and assortment of drinking milk and fermented milk products.

Technology for the production of fermented milk products of liquid and semi-liquid consistency

Technology for the production of fermented milk products with a high protein content

7. Features of the production of the main types of cheese.

Production technology of Yaroslavl cheese

8. Secondary products of milk processing and their use.

9. Leather raw materials.

The main defects from improper shooting, primary processing, transportation and storage of skins

Cattle breeding

1. Evaluation of livestock of dairy and dairy-beef breeds according to the exterior and constitution.

2. Meat breeds of cattle.

3. Evaluation of cows according to their suitability for machine milking.

4. Black-motley breed of cattle and ways to improve it.

5. Zootechnical characteristics of combined breeds of livestock.

7. Cultivation and fattening of cattle.

9. Principles of appraisal of cattle of dairy and milk-meat breeds.

10. Methods for evaluating sire bulls.

1. The main physical and technical properties of sheep wool (fineness, length, strength).

2. Reproduction of a herd of sheep (preparation and conduct of mating, lambing of queens, rearing of young animals).

3. Organization and technique of carrying out the appraisal of t / t / t / t fleece sheep.

4. Milk productivity of sheep and methods for its increase (composition and properties of milk, methods for assessing milk productivity).

5. Checking sheep for the quality of offspring.

7. Organization and conduct of shearing and classifying sheep wool.

8. Assessment of the quality of sheepskin coats.

9. Meat productivity of sheep and methods for its evaluation. Factors affecting the production of lamb.

1. Carp. Biological features, economic qualities.

2. Types and systems of fish pond farms.

3. The main objects of breeding in the warm-water and cold-blooded pond farms, their brief description.

4. Methods and equipment for the transport of live fish.

5. Wintering of fish seed in ponds and wintering complexes.

7. Carrying out natural spawning of carp. Factors that determine its success.

10. Polyculture, its biological basis, economic importance.

11. Methods of stocking fish in pond and industrial farms.

12. Fish feeding methods, nutritional value of carp feed.

Pig breeding

1. The state and main tasks of the pig industry in Russia and the world. Ways to intensify the industry.

3. Carrying out supports, maintenance and feeding of suckling pigs, early weaning.

4. Ethology of pigs.

8. Hybridization in pig breeding.

9. Large white breed of pigs in Russia, its breeding, area of ​​use.

1. Modern methods for assessing the energy nutritional value of feed.

2. Features of vitamin nutrition of different animal species.

3. Organization of full-fledged feeding of cattle.

4. Evaluation of the protein nutritional value of feed.

5.Principles of complete feeding of poultry.

Feeding broiler chickens

6. Evaluation of the usefulness of diets in different animal species

7. Complete feeding of pigs.

Feeding rates for sows

Feeding suckling piglets

pig fattening

Feeding boars-producers

8. Evaluation of the mineral nutritional value of feed and diets.

9. Nutritional value and technology of harvesting silage and haylage.

10. Nutritional value and preparation for feeding grain cereals and legumes.

Beekeeping

2. Embryonic and postembryonic development of bees.

5. Development of bee families during the year.

7. Ascospherosis and varroatosis of bees, diagnosis, control measures and prevention.

8. Purebred breeding and its features in beekeeping.

9. Properties of the winter club of bees and features of the preparation of bee colonies for wintering.

10. Early spring work in the apiary and their importance for the development and productivity of the bee colony.

Electrification and automation

2. Equipment for milking with tethered livestock. The device is the principle of operation of the milking machine. Assignment of individual elements of the installation.

3. Equipment for the preparation and distribution of feed mixtures in pig breeding.

4. Basic requirements when choosing a site for the construction of a livestock facility.

5.Mechanization of the main production processes in sheep breeding.

6. The use of optical radiation in animal husbandry.

7. Milking machines for farms with loose cows. Features and scope of milking machines of various types.

9. Removal and disposal of manure on farms with tie-down and loose livestock.

10. The main differences in the requirements for the premises for cows with tie-down and free-range cattle.

1. Inbreeding and its use in breeding work.

2. Variability, heritability and repeatability of traits and their importance in breeding.

3. Evaluation of animals according to their own phenotype.

4. Evaluation of animals by genotype.

5. The concept of the breed. The structure of the breed and its importance in breeding.

6. Purebred breeding, line breeding and the concept of modern breeding programs.

7. Crossing, its biological essence and significance in breeding and user animal husbandry.

8. Efficiency of selection. Factors affecting its effectiveness.

9. Types, forms and principles of breeding selection.

10. Factors affecting the growth and development of agricultural animals. Chervinsky-Maligonov law.

1. Exterior and its importance in evaluating horses. Exterior flaws that reduce the breeding and use value of horses.

2. Thoroughbred breeds of horses.

3. Trotting breeds of horses.

4. Heavy horse breeds.

5. Half-breed horse breeds.

6. Classic and national equestrian sports.

7. Working qualities of horses. Types and organization of the working use of horses in agriculture.

8. Productive horse breeding

9. Reproduction and cultivation of horses under different systems of their content.

1. Egg breeds and crosses of chickens used in industrial poultry farming.

3. Meat breeds and crosses of chickens used in industrial poultry farming. Doesn't fully match!

4. Technological process for the production of hatching and food chicken eggs.

Calculation of the yield of food eggs

5. Features of feeding broilers.

6. Peculiarities of feeding rearing young and laying hens of the industrial herd.

8. Technological process of production of broilers.

9. Cage growing and keeping of poultry, features, advantages, and disadvantages of the method in comparison with floor growing and keeping.

10. Technological process of incubation of poultry eggs.

Recommended microclimate in hatchery premises

Obstetrics, veterinary medicine, animal hygiene

1. Microclimate of livestock premises, its formation and influence on the condition and productivity of agricultural animals.

2. Hygiene of pasture keeping of agricultural animals.

3. The value of veterinary and preventive measures in animal husbandry and the role of a zoo engineer in their implementation.

4. Hygiene care for farm animals.

Skin care

5. Hygiene of milking and prevention of mastitis in cows.

6. Main measures for the prevention of infectious and parasitic diseases in agricultural animals.

7. The main directions in the prevention of non-communicable diseases of agricultural animals, the importance of clinical examination.

Oil production technology

In the production of any kind of butter, there is a great similarity between the individual operations of the technological process. In the conditions of dairy farms, it is more acceptable to manufacture sweet cream butter with a mass fraction of moisture in it of 16%. It is produced in two types: salted and unsalted in discontinuous and continuous butter makers. Such butter can also be made by converting high-fat cream.

Technology for the production of sweet cream butter by churning at a batch butter maker includes the following operations: receiving and sorting milk, obtaining cream, preparing cream for churning, churning cream, removing buttermilk, washing butter grains, settling, processing, packing and packaging, storing and transporting butter.

Receiving and sorting milk is subject to general requirements in accordance with the standard. Each type of milk must be separately separated to obtain cream.

Preparation of cream for churning consists in normalization, pasteurization, cooling, physical ripening, cream coloring.

pasteurized normalized cream Grade I at a temperature of 85 ... 90 ° C without exposure. Cream of the 2nd grade is pasteurized at a temperature of 92...95°C.

Cooling and physical ripening of cream. After pasteurization, the cream should be cooled to 4-7°C as soon as possible. At this temperature, mass crystallization of milk fat glycerides occurs. Cooling the cream prevents free fat from melting, while aromatic substances are better preserved, the fat passes from a liquid state to a solid state, which makes it possible to form an oil grain during subsequent cream churning. The cream is subjected to physical maturation, in which about 50% of the fat solidifies.

Under physical maturation understand the curing of cream at a low temperature. During this period, hardening of milk fat and physico-chemical changes in the shells of fat globules occur. To ensure optimal physical maturation of the cream, the following modes are recommended: in the spring-summer season, the temperature is 4..6°C, the holding time is at least 5 hours; for the autumn-winter season) - 5 ... 7 ° C and at least 7 hours. During the ripening period, the cream is stirred 3 ... 4 times for 3 ... 5 minutes. To give the butter a normal yellowish color, the cream is tinted with carotene.

Filling the oil maker. Before starting work, the buttermaker is washed with a hot washing solution (75...80°C), and then with cold water (the temperature is 2...3°C lower than the cream temperature when churning). Cold water is removed from the buttermaker before filling it with cream. The walls of the butter maker must have a temperature not higher than the temperature of the whipped cream. If the barrel of the oil maker is wooden, then it is first steamed so that oil does not stick to the walls. Then a washing solution is poured (25...30% of the barrel capacity), the temperature of which is 95°C, and rotated for 3...5 minutes. After removing the solution, the barrel is filled hot water and rotate 3...5 min. Next, the barrel is washed with cold clean water (the temperature is 2...3°C lower than the cream churning temperature). Outside, the oil maker is washed with brushes and hot water.

Cream is brought into the butter maker in the spring-summer period at a temperature of 7 ... 12 ° C, in the autumn-winter period - 8..14 ° C. The barrel of the buttermaker is filled with cream to about 35 ... 40% of its capacity. After that, the hatch of the oil maker is tightly closed and the apparatus is put into operation.

churning cream lasts 40...45 min. In the first 3...5 minutes of churning, the buttermaker is stopped 1...2 times and air and gas released from the cream are released through the valve.

The course of churning is observed through sight glasses located in the end part of the oil maker. Removal of buttermilk and washing of butter grains. After making sure that the grain is ready, open the butter faucet to remove the buttermilk, filtering it through a sieve in order to retain small grains. Then proceed to washing the grain to remove the buttermilk more completely, using drinking water. Wash the oil 2 times. Take 50 ... 60% of water from the amount of whipped cream, the temperature of the first wash water should be equal to the temperature of the whipped cream, the second - lower by 1 ... 2 ° C. Having closed the valve of the oil maker, water is poured through the hatch, the hatch is closed with a lid, 3 ... 4 turns are made, and then the water is drained through the valve. In the same way, washing is carried out a second time.

When producing butter from first-class cream, with strict observance of the requirements of technology and sanitation, the butter grain can not be washed. In the case of processing cream with pronounced flavors (silage, impure, etc.), washing of butter grains is mandatory.

Water can improve the consistency of the oil. If the oil is crumbly, the temperature of the washing water is taken 2°C higher, and if the oil is soft, 2°C lower.

Oil salting. Salt "Extra" is used for salting oil, which meets the requirements of the current standard. Before use, it is calcined at a temperature of 120 ... 130 ° C (2 ... 4 minutes) to kill microorganisms. The mass fraction of salt in the oil should be 0.8. ..1%, but not more than 1.5%, which corresponds to its concentration in the oil plasma of about 9 ... 12%. Such a high salt concentration inhibits the development of microorganisms, which explains the good stability of salted butter during storage.

Oil grain processing. It aims to connect the oil grain and obtain a layer of uniform consistency, give the oil a certain structure, marketable appearance, evenly distribute salt and moisture throughout the mass, and disperse water drops to a minimum size.

The method and intensity of oil processing affect its stability during storage. Processing is carried out by passing oil between the rollers of the oil manufacturer. Oil processing is carried out as follows. After 20..30 minutes after the settlement, the valve and the hatch of the oil maker barrel are closed, the rollers are turned on, the oil maker slowly rotates for 3...5 minutes. As soon as a layer is formed, the valve is opened so that free moisture flows out. When the moisture stops flowing out, the oil maker is stopped, the hatch is opened, and an average sample is taken from different places in the formation, which is analyzed for moisture content.

The finished oil is unloaded from the oil maker into a container and sent for packing and packaging. The released oil maker is rinsed with cold water, then filled with 1% hot (90...95 ° C) soda solution by 20 ... 25% and rotated for 5 ... 8 minutes; after removing the solution, the barrel is washed with hot water.

Before putting the oil in the boxes, they are inspected, the roughness is cleaned with sandpaper, lined with parchment, laminated foil or polymer film. Boxes lined with parchment are weighed with a lid and then filled with oil. Pieces of butter weighing 3 ... 5 kg are placed in the center of the box and compacted with a pestle. To prevent sticking of oil, the pestle is periodically moistened with water, and then the excess moisture is shaken off. When packing, it is necessary to pay attention to the fact that there are no voids in the oil monolith, between the oil and the walls of the container, as well as parchment and the walls of the container, as this can lead to the development of mold and deterioration of the oil during storage. After filling the box with the required amount of oil, the surface is leveled with a special ruler and carefully closed with a long butt end of parchment, then with a short one, then with side sheets, covered with a lid and hammered in with nails. If cardboard boxes are used, the lid is closed and sealed with special paper tape. Packed boxes are sent to the cooling and storage chamber.

Oil storage. The packaged oil should be cooled as soon as possible. Boxes with oil are placed in a refrigeration chamber in 3-4 rows in height in a checkerboard pattern at a distance of 30-50 cm from the walls (wooden slats are placed between the rows to speed up cooling). The temperature in the storage should be from 5 to minus 8 ° C. A day after the oil has hardened, the boxes are stacked in a checkerboard pattern up to eight pieces high. The shelf life of the oil in the factory is no more than 10 days at a temperature of minus 5 ° C and below, and at plus - no more than 3 days. Relative humidity in the storage is allowed not higher than 80%. Before being sent to the bases, the oil temperature should not exceed 10°C. In refrigerators, oil is stored at a temperature of minus 18 ° C, if its shelf life exceeds 3 months.

Oil production at continuous oil makers - the steps of the technological process are the same as in the manufacture of oil in discontinuous oil makers.

Prepared cream with 36...45% fat content, cooled to 8...14°C, enters the butter maker in a continuous stream and is churned within a few seconds. Then the oil enters the corresponding chambers, where all technological operations are carried out rather quickly; the finished oil from the oil maker comes out in a continuous stream. Oil producers are produced with a capacity of 200 to 5000 kg per hour.

Butter production by converting high-fat cream. The essence of the method lies in the concentration of milk fat in the centrifugal field of the separator and the subsequent transformation of the obtained high-fat cream. The finished product is obtained within a few minutes. In the production of butter by converting high-fat cream, such operations as the physical ripening of cream, the formation of butter grains and its subsequent mechanical processing are excluded from the technological process. The concentration of fat to the required index, corresponding to the fat content of the oil, is achieved by separation.

To give high-fat cream the structure and physical properties inherent in butter, the cream is subjected to in-line (in the butter former) thermal and mechanical treatment. The requirements for milk, cream and cream heat treatment are similar to those used in the production of butter by churning. The peculiarity of the heat treatment of cream is that they are not cooled, but at the pasteurization temperature they are sent for re-separation.

Butter is the food product that will always be in demand among buyers. Therefore, its production can bring large profits. Oil production equipment must meet certain requirements and perform all the processes prescribed by the work technology.

There are several varieties of oil that differ from each other in quality composition, taste, fat content and other characteristics. However, they are very similar in appearance. In the production of butter, you can organize the production of the following varieties:

• melted. Contains about 99% fat and less than 0.7% moisture;
• Vologda. The concentration of fat reaches 82.5%, moisture - 16%;
• amateur. The fat content of the product is 78%, humidity - 20%;
• peasant. Fat content - 72.5%, moisture - 25%;
• sandwich. Fat concentration - 61.5%, moisture - 35%;
• chocolate. Fat content - 62%, moisture - 16%, sugar - more than 18%, cocoa - 2.5%.

What raw materials are needed to organize production

Regardless of the chosen methods for the production of butter, it is necessary to provide workshops with high-quality raw materials. The taste and smell, as well as the shelf life of the finished product, will depend on this.

Quality control of raw materials should be carried out by qualified specialists at the stage of its receipt at the warehouse. If possible, it is best to conclude contracts with local farmers who will supply the necessary products in the right quantity.

The main raw material for the production of butter is cow's milk. If it is planned to release other types of products, it is necessary to additionally purchase honey, cocoa powder, nuts, etc. Many manufacturers use artificial components (stabilizers, flavor enhancers, dyes) to improve the basic quality characteristics of the finished product.

When buying milk, you should give preference to a product with a high fat content. If cream is used as the raw material, the following must be taken into account:

• cream of the 1st grade. They have a homogeneous consistency, no lumps and flakes are formed during boiling;
• raw materials of the 2nd grade. The presence of clots of oil is allowed, with a mild taste.

In the production of butter, it must be taken into account that in order to obtain 1 kg of the finished product with a fat content of 82%, it is necessary to use 17 liters of milk with 5% fat content or 23 liters of 3% fat content. Vegetable fats can be added to its composition, which will reduce the price of the product, but will negatively affect its taste and quality.

Equipment used for organizing production

Oil production is impossible without special equipment. Its quantity and capacity depend on the volume of products that are planned to be produced and the technology chosen. Typically, a mini-workshop for the production of butter is equipped with the following equipment:

• pasteurizer. It is used for heat treatment of raw materials, which makes it possible to destroy all harmful microorganisms in its composition;
• separator. Performs the separation of milk and cream, which occurs in several stages;
• vacuum deodorizer. The equipment is used to remove foreign tastes and odors from raw materials;
• normalizing baths or containers. Used to bring the product to the required fat content;
• cylindrical or lamellar oil former. It is used to obtain a finished product from prepared raw materials;
• homogenizers-plasticizers. Such equipment gives the creamy mass a uniform consistency;
• pump;
• packing machine. The equipment lays out the finished product in the package.

Production technology

To obtain oil, two technological schemes– churning cream and its transformation. In each case, the raw material undergoes similar preparation using the same equipment. Raw materials collected from suppliers are discharged into a receiving tank. Milk is heated, after which separation takes place.

With the help of special equipment, pasteurization of cream with a fat content of 35–45% is carried out, which destroys all pathogenic microflora. Subsequently, the raw material is deodorized. It is in this form that the cream is sent for further processing, using the selected technology and equipment.

Cream, pasteurized with the help of special equipment, is cooled and kept for some time at an air temperature of 2-8°C. This is necessary for the "ripening" of the product, which makes it suitable for further processing. The lower the temperature environment, the faster this process will occur.

After such preparation, the cream is transferred to the oil mills. They are special wooden or metal containers that can rotate. As a result of the blows produced, an oil grain is formed. It is a crystallized fat, which is part of dairy product. After the formation of butter grains, the churning of cream is stopped.

This process takes an average of one hour. The speed of rotation of the working drums must be at least 30 revolutions per minute. The resulting grain is sent to the next stages of processing, and the buttermilk is drained. In the future, the process of oil formation is carried out according to the following technology:

1. The resulting product is washed with special equipment (once or twice).
2. Calcined salt is added to the oil, which increases its shelf life.
3. With the help of special equipment equipped with squeezing rollers, a layer of uniform thickness is formed from the oil mass.
4. The finished product is packaged, packaged and sent to the consumer.
5. In the production of sour cream butter, after pasteurization, milk is subjected to fermentation.

The method of cream processing, which involves churning with the use of special equipment, has many disadvantages. It is economically unprofitable to use in the production of large volumes of products.

This method of butter production is based on the thermomechanical processing of the creamy mass. After preparing the milk, high-fat cream is obtained. They are sent to an oil former, where a mass with a characteristic structure comes out. Its consistency is significantly different from that which is obtained as a result of churning.

To complete the production process of this product, it must undergo a maturation process. For this, the prepared mass is kept for several days at + 12–16 ° С. After such an exposure, the finished product will not melt at normal room temperature. If the oil quickly loses its characteristics and loses its shape, then the manufacturer has violated the production technology.

To obtain a creamy yellow mass, a dye called carotene is added to the prepared raw material. Its quantity in finished product should not exceed 0.1%. In the process of normalization, which is carried out in special equipment, other additives are added to the raw materials - honey, cocoa, syrups, vanillin.

The advantage of this method of processing dairy raw materials is its efficiency and speed. It is advisable to use it in the manufacture of large volumes of goods of various types.