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

Journal of Food Science and Technology volume 53, pages 2219–2226 (2016)Cite this article

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.

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Affiliations

  1. Department of Dairy Engineering, College of Dairy Science & Food Technology, CGKV, Raipur, 492012, CG, India

    Adarsh M. Kalla, C. Sahu, A. K. Agrawal, P. Bisen, B. B. Chavhan & Geetesh Sinha

Authors
  1. Adarsh M. Kalla
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  2. C. Sahu
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  3. A. K. Agrawal
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  4. P. Bisen
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  5. B. B. Chavhan
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  6. Geetesh Sinha
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Correspondence to A. K. Agrawal.

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Kalla, A.M., Sahu, C., Agrawal, A.K. et al. Development and performance evaluation of frustum cone shaped churn for small scale production of butter. J Food Sci Technol 53, 2219–2226 (2016). https://doi.org/10.1007/s13197-015-2110-y

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  • DOI: https://doi.org/10.1007/s13197-015-2110-y

Keywords

  • Butter
  • Cream
  • Churn speed
  • Churning temperature
  • Churning time