Development and performance evaluation of frustum cone shaped churn for small scale production of butter

Abstract

The present research was intended to develop a small scale butter churn and its performance by altering churning temperature and churn speed during butter making. In the present study, the cream was churned at different temperatures (8, 10 and 12°C) and churn speeds (35, 60 and 85 rpm). The optimum parameters of churning time (40 min), moisture content (16 %) and overrun (19.42 %) were obtained when cream was churned at churning temperature of 10°C and churn speed of 60 rpm. Using appropriate conditions of churning temperature and churn speed, high quality butter can be produced at cottage scale.

Research on the Process of Obtaining Butter in Laboratory Conditions

“…It should be mentioned that all the cream used in the experiments was kept in the refrigerator overnight, and batches of 1.5 kg were taken from the total quantity of cream to perform each experiment, so that the cream subjected to the tests had a starting temperature of experiment of about 10 °C. This value supports the statement from the work of the authors Kalla et al (2016), who mention that the optimum parameters of stirring time and moisture content were obtained when the cream was stirred at a churning temperature of 10 °C. Using suitable conditions of temperature and speed, high quality butter can be produced also in domestic or laboratory conditions.…”

“…The degree of filling of the churn is 40-50% in its total volume, if the fat content of the cream varies between 25% and 37%. During the first 3-5 minutes of churning, the churn stops 1-2 times and, through a special valve, gases which create an overpressure in the beater and can increase butter losses are evacuated from it (Celik and Bakirci, 2000;Funahashi and Horiuchi, 2008;Fred and Buchheim, 2007;Lee and Martini, 2018;Kalla et al, 2016;Sun et al, 2008 ).…”

“…At low speeds of the whipping arm (approx. 60 rpm), it is considered that the optimal parameters of the process of transforming cream into butter are obtained by stirring it at a temperature of 10°C (Kalla et al, 2016). The same authors specify that the stirring temperature, the stirring speed and their interaction have a significant effect on the stirring time and the quality of the butter, if the other parameters, such as acidity, fat percentage, temperature and ripening time, were kept constant (Sinha et al, 2015).…”

Quantification of Porous Properties of Shear Crystallized Lipids

“…However, the lack of voids in samples developed at this lower shearing rate made it difficult to investigate in detail the impact of processing conditions on their morphology. Utilizing high shearing rates has been generally shown to increase the void fraction of foams, butters, and ceramics [42][43][44]. Likewise, these conditions may better mimic industrial processing applications that typically crystallize lipids under high shear [45].…”