Solutions · · 3 min read
Butter & Cream Line: Churning, Working and Packing
A butter and cream line for butter, ghee and cream products: cream separation, ageing, churning, working and packing, from 300 L churns to 500–10,000 L churners.
By the process engineering team at Supreme Beast Intelligent Machinery (Shanghai) Co., Ltd.
Key takeaways
- Butter is made from cream, so the line starts with separation — cream quality and fat content set everything downstream.
- Churn size sets batch size; match it to the cream you can supply per batch and the packs you fill per shift.
- Every capacity figure below is the listed figure from the linked product page; anything not listed there is confirmed against your recipe and site.
How does the line work?
Milk is separated to cream, the cream is pasteurized and aged, then churned. The butter is worked, salted where the recipe calls for it, and packed. Ghee branches off by clarifying the butter.
- Separation: milk is separated into cream and skim milk, with the cream standardized to the fat content the butter needs.
- Cream pasteurization: the cream is pasteurized and cooled before ageing.
- Cream ageing: cream is held and aged so the fat crystallizes, which sets churnability and texture.
- Churning: the churn turns cream into butter grains and buttermilk, at the batch size the churn is listed for.
- Working and salting: butter is worked to an even moisture and texture, with salt added where the recipe calls for it.
- Packing: butter is formed into blocks or tubs and packed for cold storage and dispatch.
Which machines are in the line?
Each machine below is a listed product on this site. The capacity shown is the listed capacity on that product page — open the link to see the full specification.
| Machine | Listed capacity |
|---|---|
| Butter Churner, 500–10,000 L | 500–10,000 L |
| Butter Churn, 300–500 L | 300–500 L |
| 5 T/Day Semi-Automatic Butter Making Machine | 1–10 T/H |
| Mozzarella, Butter & Ghee Production Line | 500–1,500 L |
| Mozzarella Cheese and Butter Processing Line | 500–10,000 L |
| Cheese Curd and Butter Production Line | Customised |
| Butter Churn for Cow & Buffalo Milk Butter | 500–2,000 L |
How is capacity confirmed?
Capacity is confirmed against your recipe and site. The large churner is listed at 500–10,000 L, the small churn at 300–500 L, the semi-automatic butter making machine at 1–10 T/H, and the butter and ghee line at 500–1,500 L. Butter output per litre of cream depends on the cream fat content, so we confirm the churn and packing sizes against your milk and your daily butter target.
Frequently asked questions
Can the line make butter and ghee together?
Yes. The mozzarella, butter and ghee production line is listed at 500–1,500 L and covers butter and ghee in one plant; tell us the split between the two and we size the clarifying and packing stages for it.
Does the line work with buffalo milk?
Yes. The butter churn for cow and buffalo milk butter is listed at 500–2,000 L and is built for both milks.
How much cream do I need per kilogram of butter?
Butter must contain at least 80% milk fat, so the cream volume depends on the fat content of your cream. Share your milk and cream figures and we work the balance into the quotation.
What is the lead time and warranty?
Lead time is about 3 months from order, FOB Shanghai port, with a 12-month warranty. Our engineers commission the line on site and train your operators.