Research on the Process of Obtaining Butter in Laboratory Conditions

Abstract

Optimizing the process of obtaining butter requires experiments in laboratory conditions, where some parameters need to be adjusted and monitored. For a low-capacity churn with a horizontal semi-helical paddle, the beating time was determined depending on the speed of the beater and the fat content of the cream. At a fat content of 30% in the cream, the butter percentage obtained at low speeds was 27.7%, while for a speed of 3000 rpm a butter percentage of only 21.3% was obtained. The paper also presents other results necessary for establishing the functional parameters of small churns.