RVS TECHNICAL CAMPUS COIMBATORE

(Department of Agriculture Engineering)

AI8811- PROJECT WORK

DEVELOPMENT OF MINI BUTTER CHURNER PROTOTYPE

GUIDE BY :- SUBMITTED BY :-
Ms. E. ANUSUYA., M.Tech ABINAYA M (712918108003)

ASSISTANT PROFESSOR, POORANI A V (712918108039)

DEPARTMENT OF AGRICULTURE ENGINEERING SNEHA M (712918108053)
 ABSTRACT

• The present study was proposed to develop a batch butter churn and characteristics of the

churning process.

• The efforts were made to optimize the batch butter making process to obtain a high yield

and good quality of butter.

• Various factors viz. acidity, fat percentage, ageing temperature and time were kept constant.

• The churning temperature and churn speed and their interaction showed a significant effect

on churning time and quality of butter.

 INTRODUCTION

• Traditionally butter is produced from matured cream using a discontinuous process.

• Butter manufacturing is essentially a process of solidifying fats contained in milk by churning at a low

temperature.

• At the end of eighteenth century, butter churns began to receive consideration and the barrel butter churn

made its appearance.

• The churning can be done either in continuous process or with the simple batch churning process.

• After pasteurization of the cream it undergoes cooling and ripening.

PROCESS BEHIND BUTTER CHURNING
 OBJECTIVE

• To develop a mini butter churner was developed with a capacity of 5 liters

• To develop small scale butter churner with closing lid.

• To improve butter churner on churning time and butter making efficiency.

• To evaluate the design of the technology in terms of performance

including the practicality, production rate and hygienic issues.
 LITERATURE REVIEW
AUTHOR YEAR JOURNAL TITLE REVIEW

Aljaafreh 2017 Journal of Food Agitation and mixing •Automation in mixing

Engineering processes automation process
using current sensing
and reinforcement
learning

Aljaafreh 2011 Journal of Computing Butter churning process •Automation in Butter

automating based on Churning process
acoustic signals

Avramis et al. 2003 Journal of Dairy Physical and processing •Properties of butter
Science properties of milk, •Processing of milk,
butter, and Cheddar butter
cheese from cows fed
supplemental fish meal
AUTHOR YEAR JOURNAL TITLE REVIEW
Gonfa et al. 2001 Journal of Food Traditional Fermented •Traditional method of
Microbiology milk products fermenting the milk
products

Griffiths 2010 Technology and Improving the safety •The safety checks to
Nutrition and quality of milk be done in milk
products
•Quality of milk
improvements

Papademas and 2010 International Journal Food Safety •Safety measures to be

Bintsis of Dairy Technology Management system followed in dairy
in the Dairy Industry industry
 Additional reviews were collected

• Development of butter churning from traditional to modern.

• Factors that influence butter churning.
• Importance of butter .
• Methods to process the butter.
 Plan of work
Procurment of Curd

Assembled the
components of Butter
churner

Run the churner for 3-

5 mins
To get the butter
 METHODS AND METHODOLOGY

CONCEPT OF MINI BUTTER CHURNER

• The butter is one of the most valuable obtained from the milk and it
acquires a good position in the Indian foods.
• The milk fat being one of the costliest components of the milk, the
farmers can fetch good money out of it by manufacturing the butter.
• The milk production in India is not concentrated at single place and
mainly at farm level where the milk production is very stumpy; they
require small equipment for manufacturing of milk products, hence to
tackle this problem a mini butter churner was developed with a
capacity of 3 liters.
• The temperature control of the churning process is one most

prominent step in manufacturing of butter

• In dairy industries they normally sprinkle chilled water over

the churn to maintain the temperature, which has an effect

of increased cost and unhygienic atmosphere in the dairy.

• To overcome this problem we had considered to develop a

butter churner, insulated with a low thermal conductive

material mainly foamed polyethylene which could maintain

the desired churning temperature and avoid unhygienic and

physical problems at the work place.

 TRADITIONAL BUTTER PROCESSING METHOD

• Traditionally milk is churned after frequent

accumulation of raw milk.

• The current finding revealed that improved butter

churner reduced churning time, provides better amount
of butter yield and improves butter making efficiency
than the traditional churning equipment (clay pot).

• The improved churners was preferred interims of better

butter amount, more butter making efficiency, shorter
churning time.
MODERN BUTTER CHURNER
• As improvement of technologies
there are many changes in the
traditional methods of butter
churner.

• In diary industries, the butter

processor is large in size and it
will produce large amount of
yield.
 COMPONENTS OF MINI BUTTER CHURNER

The following are the components of mini butter churner;

Stainless Shear Impeller

 Stainless Steel Vessel

 Covering Lid

 Frame Stand

 Electric Motor
 Stainless Shear Impeller

• This component is a part of butter churner which is used

to break down the solid particles from curd by

centrifugal force.

• This shear impeller revolves in 1400 rpms by which at

continuous process of churning gives the final product

butter.

• For a mini butter churner, the shaft length is up to 6

inches.
 Stainless Steel Vessel

• The churning process takes place in this

vessel. The shaft is partially submerged in
this vessel allowing the churning of curd.

• It can hold a capacity of 3 litres.

 Covering Lid

• This component is used to cover the vessel.

• A hole is drilled in the lid to allow the shaft pass through

it.

• This covering lid decreases the spillage of curd during

the churning process.

• This lid helps to maintain the hygiene of the churning

process.
 Frame Stand

• This is used to hold the electric motor

above the vessel and is a main component
which combines all other as one.

• Height adjustment can be done, which

enables us to increase the capacity of the
vessel.
 Electric Motor

• The power source used in this butter

churner is a 75W power electric motor.

• Runs the shaft at 1400 rpm for butter

churning.
 RESULTS

• The efficiency of improved butter churner was 64% higher (82g/liter)

than the local churner (50g/liter).

• This implies the possibility of extracting 32 gram extra butter from

one litter of curd by using improved churner.

• If a milking cow can give an average of 1.5 litres of milk then we can
get about 13kg of extra butter in one lactation period (270 days)
 0.7

0.6
Measured Average Value

0.5

0.4

Improved Churner
Traditional Churner
0.3

0.2

0.1

0
Butter Yield(kg) Churning time (hour)

Evaluated Parameter
 CONCLUSION
• The new churner operation in milk separation is good but there is
problem in butter aggregation.

• Hence the experimentation should continue before introducing it.

• The new modified churner was developed successfully.

 SCOPE
• The scope of the MINI BUTTER CHURNER is to create hygienic
butter and save human energy.

• It eliminates the manual process of churning the curd and extracting

butter out of it.

• With the use of it the whole process is rendered very simple, just dip the
rotating shaft of the machine into the bowl of the curd and switch on.
 REFERENCE
• Debela B, Lemma F, Alganesh T. Assessment of traditional butter production and preservation techniques in West Shewa
Zone, Oromia Regional State, Ethiopia. 2016;6:23
• Eyassu S, Asaminew T. Small-scale milk processing, utilization and marketing of traditional dairy products in
Bahirdarzuria and Mecha districts, North Western Ethiopia. J Food Technol Res. 2014;1:122-132.
• Farah, Z., Streiff, T., and Bachmann, M. R.,Manufacturer and characterization of camelmilk butter, Milchwissenschaft-
Milk ScienceInternational, Germany, 44(7), 1989.
• Gebremedhin B, Tegegne A, Hoekstra D, et al. Developing the butter value chain in Ethiopia. LIVES Working Paper.
2014.
• Papademas, P., andBintsis, T. (2010). Foodsafety management systems (FSMS) in thedairy industry: a review.
International journal of dairy technology, 63(4), 2010, 489-503.
• Robinson, R. K. (Ed.), Dairy microbiologyhandbook: the microbiology of milk and milkproducts, John Wiley and Sons,
2005
• Tsadkan Z, Amaniel T. Assessment of post-harvest loss of milk and milk products and traditional mitigation systems in
mekelle milk shed, Northern Ethiopia. Food Sciand Qual Manage. 2016;48:27-34.
• Yonad. Value chain analysis of milk and milk products in borana pastoralist area. Yonad Business Promotion
andConsultancy PLC, Addis Ababa, Ethiopia. 2009.
THANK YOU