Types of churner

TYPE OF CHURNER

Batch type

  • Churner may be swinging type (cream is made to move forward and backward in a horizontal way) or rotatory type (by rotatory jerking movements) or dash churns (only the blade kept inside the barrel rotates)

Continuous type

  • Fritz, Westfalia, Paasch, alfa lavel, Melshein and Cherry Burrel.

Parts of batch type churner

  • Barrel like containers made up of wood or insulated metal containers with lid fitted with glass eyeholes. The churner with Gear system can be operated manually or using motors at an RPM of 45.

Materials required

  • Churner, Cream at churning temperature, Ice or chill water, Butter Scoop, sieve, knife and wooden worker, Collecting vessel for butter and butter milk.

Procedure

  • The butter churn is cleaned and sterilised as follows. Fill 1/3rd of churn with clean water at 43ºC and run the churn for 10 min and drain. It is followed with washing water at 60ºC for 15-20 min and then with hot water at 80ºC for 15 min.
  • A final rinse with chlorinated water (200 ppm) is carried out. The already weighed and sampled cream at lower temperature of 9-11ºC is transferred to the churner to ½ or 1/3 capacity. Tightly close the lid and the churner is operated at the RPM specified by the manufacturer (45 RPM).
  • The starting time of operation is noted. After 10 min, the gas liberated is released by opening the churn vent once or twice. Foaming and rise of temperature accompany churning. Then comes the breaking stage, when the cream breaks away from the spyglass which becomes clear. At this stage the fat in skim milk emulsion breaks and very small butter granules of pin head size makes their appearance.
  • It is some times necessary to add breakwater (9-10ºC) at this stage to reduce the temperature of churn contents and to control the body of butter.
  • After breaking stage, churning is continued still the granules reach maximum size (pea-size or so). The closing time is noted to assess the time taken (normally it takes 30 min for churning good quality cream).
  • The buttermilk is drained through drain-plug after positioning the churner for better drainage.
  • Fresh chill water at a temperature 1-2 degree less than churning temperature and a volume equal to the volume of buttermilk drained is added for washing.
  • Washing is done to remove the adhering buttermilk and reduce the curd content. The washed butter is collected and transferred to butter worker.
  • A good quality finely powdered salt free of bacterial contaminants is sprinkled at 2 per cent level.
  • For uniform mixing of salt, removal of excess moisture and to bring the butter granules together into a compact mass, kneading of butter (working) using the wooden butter worker is done. The butter is then packed in the required packages.

Packaging

  • Overrun is caused by the presence (in addition to that of fat) of moisture, curd, salt, etc. in butter.
  • It is a source of profit to the butter-maker (economical aspect); and also helps to check the efficiency of factory operations (technical aspect).
  • Average Overrun in Butter – 25% (due to moisture, curd, salt)
  • Butter contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant. People with milk allergies need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.
  • Butter can form a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may stave off feelings of hunger
Last modified: Monday, 16 April 2012, 8:02 AM