CONTINOUS BUTTER BRICKS FILLING AND WRAPPING MACHINE

Industrial pasteurized butter packaging production machine/line:
1. Pasteurization:
The purpose of pasteurization is to destroy microorganisms and inhibit enzyme activity in cream. The commonly used pasteurization temperature is 90÷95oC for 15÷20 seconds.
If the temperature and pasteurization time are increased, the efficiency of the process will increase. However, cream has a cooking smell and negatively affects the quality of finished butter.
If the cream has a strange smell, we use the air removal method combined with the cream pasteurization process.

2. Heat-cold treatment:
The purpose of this process is to crystallize some of the fat in cream. Because cream contains a mixture of fats with different melting points, their crystallization temperatures are also different. Normally, people rely on the iodine index of cream to choose the optimal heat-cold treatment regimen.

3. Create buttermilk:
The process of creating buttermilk granules and processing can be done by intermittent or continuous methods with the following steps:

Stir the cream mixture containing fat crystals to turn them into buttermilk and buttermilk particles.
Separate the buttermilk to collect the butter particles.
Process the individual butter seeds to form a cohesive mass.
Add salt and distribute evenly throughout the butter mass.
Adjusts humidity and evenly distributes tiny water particles throughout the product mass.
Vacuum treatment to reduce the amount of air in the butter mass.

4. Packaging:
Currently, the product packaging process is carried out on an automatic equipment system. The most suitable type of equipment is aluminum foil or plastic boxes because they block light, moisture and minimize the loss of flavor components in butter. After that, they continue to be placed into cartons and then stored in cold storage.