• Cream concentration is a common task in the Dairy Industry. separation technology offers specific units enabling the production of high-fat cream. By minimizing residual fat in the resulting buttermilk high-fat cream can be the first part of the processing for butter oil production or the starting point for alternative butter production.

• Applying mechanical energy to high-fat cream induces phase inversion, transforming the cream from a stable milk fat emulsion into a combination of oil and butter serum. This mixture can undergo a two-stage processing method to yield butter oil. Initially, an oil purifier is employed to extract a significant portion of the butter serum from a 70-80% oil concentrate. Subsequently, an oil polisher is utilized to refine the product into butter oil, prepared for the vacuum drying process.

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