General description and assignment of butter-making plant with 3 drums for the dairy industry
Butter-making plant should be provided with rapid, even cooling of high-fat cream to the optimum temperature. This requires a uniform supply of high-fat cream to the butter-making plant at a constant temperature, no cream whipping and air inflow on the discharge line, a good fit of the blades to the cooling surface of the cylinders, a sufficient circulation of the brine and the optimum temperature in the plant.
Normalized cream are served at the first (lowest) cylinder of the butter-making plant. Do not use centrifugal pump for cream supply, as it contributes to whipping of cream into lumps of fat that disrupts the normal process of butter-maker work. D.M.Shnayder recommended to supply the cream via the gear pump having installed it on the discharge line of the back of the pipe connected to the bottom of the bath.Thanks to this,cream, before getting into butter-maker repeatedly return to the bath. The pump acts as a homogenizer, crushing fat globules into tiny, aligning the degree of their dispersion. This causes rapid and uniform solidification of fat in all the balls. On the discharge line a pressure relief valve is mounted, which prevents the flow of high-fat cream into butter-maker with pressure above the recommended.
Cylindrical butter-maker consists of three successive cylinders communicating with shirts where a brine is supplied with temperature of -2 ...- 7 ° C depending on the productivity of a butter-maker and a season. In each cylinder there is rotating stirrer in the form of a hollow cylinder with a speed of 150-180 rpm. On the surface of a stirrer there is a narrow ribbon soldered spiral that promotes mixing and promotion of high-fat cream. On the drum-mixer there are two flat fixed knives that drop out while rotating. These knives removed from the cooled inner cylinder surface the hardened cream layer. It is mixed with uncooled cream, gradually reducing their temperature to 18-22 ° C, which corresponds to the solidification temperature of the mass of high melting glycerides. Then the cream gradually moves into the middle and upper cylinders of a butter-maker.
In the middle cylinder the temperature of the cream is reduced to 13-15 ° C, there is most intense solidification of the glycerides of the fat with the inclusion of a large volume of medium-melting glycerides. The third upper cylinder temperature of the mixture may vary by 1-2 ° C, it continues the process of butter-maker while stirring. Thick flow of butter goes from the third cylinder into the packing box where it hardens quickly. It is spread as it flows by wooden spatula. Slide’s formation may lead to uneven solidification and obtaining the butter laminated on the consistency.