ASSIGNMENT

Butter churn

1. Objective/ Aim:-

To get acquainted with the construction, working principle and application

of Butter Churn in dairy industry.

2. Introduction/ theory:-

The cream is churned after thermal treatment and after souring where

applicable, Butter is traditionally made in cylindrical, conical, cubical or

tetrahedral churns with adjustable speed. Axial strips and c dashers are

fitted inside the chum The shape, setting and size of the dashers in

relation to the speed of the chum are factors that have an important effect

on the end product. Modern churns have a speed range that permits

selection of the most suitable working speed for any set of butter

parameters. The size of churns has increased greatly in recent years.

Churns of 8000 -12000 litres capacity or more are used in large Central

creameries, Before transfer to the churn the cream is stirred and the

temperature in adjusted. The churn is usually filled to 50-67% to allow

space for foaming.

3. Journey from milk to Butter:-

Receiving milk-------------- Testing---------- Pre- heating-------

Separation------------ Cream obtained------------Neutralization--------------

 Standardization------------- Pasteurization-------------- Cooling &

Ageing---------- Ripening----------- Churning------------ Packaging----------

Storage

4. Working of Butter churn :-

4.1 Loading the cream :–

Pasteurized cream with 35-40 percent fat, properly aged is pumped into

the churn. Cream is filled to 40-45% of the volume of the churn. The

cream may be ripened.

4.2 Churning :- The chum can be operated at different speeds. The range of

speed depends on the size and shape of the chum. The cream is churned

at the churning speed (60-100 rpm). The cream is well whipped by the

comers, edges and other irregularities in the chum. Chilled water is

sprayed over the chum during churning operation. It takes about 35-40

minutes for the formation of butter granules of peanut size.

4.3 Buttermilk draining :-The chum is stopped and buttermilk is drained off.

Equal quantity of pasteurized Wash water is added.

4.4 Washing :- The churn is started again. The wash water is drained off after

some time. Two or three washings are generally given.

4.5 Salting and working:- The wash water is drained off and salt is added.

The chum is then operated at lower speed (25-50 rpm) for working as
 compared to that at churning After 3-5 min, sample is taken and moisture

is adjusted by adding required quantity water. The working is carried out

till desired body and texture is attained. Applying van of 5 m of water

gauge during working gives close texture by reducing the content of air.

5. Unloading and packing:- The butter is unloaded in trolleys and then packed for

sale. Different types of packing machines are employed for the required size of

packages.

6. Specifications:-

MANUFACTURER Silk burg

COUNTRY Switzerland

CAPACITY 300kg (cream)

MATERIAL Stainless steel

RPM 40-45

TEMPERATURE OF CREAM 7°-8°c

VISCOSITY OF CREAM 100000cps

DENSITY OF CREAM 1.008kg/ lit

SPECIFIC GRAVITY OF CREAM 0.9

FAT OF CREAM 35 - 40%

7. CIP (Clean in place):-

 Hot water rinsing is the first step to melt the butter in the churn.

 Pump the hot water of 70-80°C through the churning cylinder,

washing unit and through extruder for 20-30 Min .

 Caustic soda of 0.5% strength can be circulated after Hot water

rinse, intermittently to remove the adhered Milk soil.

 Then wash with hot water to flush out the residues of alkali.

 Sanitization using chlorine solution can be achieved By circulating

hypochlorite or chloride of lime with 200-250 ppm of available

chlorine.

8. Maintenance:-
 The churn and butter making equipment should be washed as soon As

possible, preferably Wash the inside of the churn thoroughly with hot

water. Invert the churn with the lid on in order to clean the man-hole; this

should be pressed a few times with the back of a scrubbing brush to allow

water to pass though (NB The man-hole should be dismantled

occasionally for complete cleansing). Remove the rubber seal from the lid

and scrub the groove. Scald the inside of the churn with boiling water or

steam. Invert and leave to dry. Dry the outside and treat metal parts with

food grade grease or Vaseline to prevent rusting. The rubber seal should

be placed in boiling water or dipping in warm water with disinfectant is

enough. How to lubricate motors will depend on what type of bearings is

used. Sleeve type bearing are usually lubricated with oil fed by a ring oiler,

or if a it is small motors by felt wick. The type of oil used for these bearing

are oil with viscosity of 300-500 seconds at 100° F. For anti-friction

bearings a multipurpose grease of medium consistency is recommendable

9. Conclusion:-

From the assignment we infer that butter churn is a device which convert

the phase of cream oil-in water into water-in-oil. Which cause phase

inversion of cream to convert it into butter which have more fat % like 80-

82% fat.

Questions and Answers:-

1. Describe shape of butter churn in brief.

  The shape is mostly cylindrical with front opening, cone with

cylindrical, single cones and double cone etc. The churn is short in

length and large in diameter.

2. Mention the fitting of butter churn.

 The main fitting are air vent, sight glass, butter milk outlet, opening

for cream inlet and outlet for butter mounted on banal.

3. What is best condition for Churning?

 Best condition for Churning i.e. maximum turbulence, is achieved

when the force of gravity just exceed the centrifugal force.

4. Upto what volume the butter churn should be filled with cream?

 Butter churn should be filled one third to one and half of its volume

with cream.

5. What should be the churning speed of butter churn?

 It should be 60-100rpm

6. Normally how much time is taken by butter churn to make butter

granules of about peanut size?

 It takes about 30-40 minutes

7. How much quantity of Wash water is added to Butter churn?

 Wash water is added equal to the quantity of butter milk drained.

8. At which stage salt is added to the churn?

 During the initial stage of working salt is added to the churn.

9. Why the butter churn wall is made rough from inside?

  To provide the friction to the cream, so that it should be carried

from lower to about upper part of the churn, which provides its

proper agitation for Churning.

10. What should be the churning temperature?

 Churning temperature should be 7°-9°C