Cream, Butter and Ghee Processing Line

Overview

How the line works

The line starts with milk fat in the form of cream, or with butter if you make ghee from purchased butter. Cream is heat-treated in a pasteurizer and held in tanks to ripen, then churned into butter in a batch churn or a continuous butter maker. For ghee, butter or cream is melted and heated until moisture evaporates and milk solids separate, then the clear fat is filtered and packed.

Custom design

This is a plant designed for each project, not a catalog machine. We do not state one standard capacity because yours will depend on the milk or cream supply, the products you want and the hours you run. Our engineers prepare a flow diagram, equipment list and layout before the quotation is finalized.

Typical equipment

Pasteurizing equipment, cream storage tanks, butter churn or continuous butter-making equipment, ghee making kettles or continuous units, filtration, filling and a CIP (clean-in-place) unit to clean pipes and tanks without dismantling. Food-contact parts are in stainless steel.

What the design depends on

• Which raw material do you start from, cream or butter
• Fat content of the cream and target composition of the butter and ghee
• Batch or continuous operation
• Heat treatment temperatures and holding times
• Packaging format: tubs, blocks, jars, tins
• Utilities: steam, hot water, cooling water, electricity

Hygiene and standards

Dairy products need hygienic design and validated cleaning. We design the line with sanitary pipes and surfaces, and prepare the documents you need for local food safety approvals.

Installation and training

We manufacture, test and ship the equipment, and our engineers support installation, commissioning and operator training.

Which route fits your dairy

This line can start from cream or from butter, and end at ghee. If you receive whole milk, add a cream separator first. If you already buy cream from farms, start at the pasteurizer. Butter is churned from cream at around 35–42% fat, then washed and worked to reduce moisture. Ghee is made by heating butter or cream butter until water evaporates and the milk solids settle.

The choice between a traditional churn and a continuous butter maker comes down to output. A churn is simpler and cheaper and works in batches of a few hundred kilograms. A continuous butter maker saves labor and gives a more even product above about one tonne per hour of cream.

Capacity is not fixed in advance because it follows your milk intake, the product mix between butter and ghee, and the pack type you sell.