The Krishna District Milk Producers Mutually Aided Krishna Milk Union
Cooperative Union Limited, Vijayawada (KMU)
VIJAYA DAIRY
FOOD SAFETY MANAGEMENT SYSTEM
Issue No.: 03 WORK INSTRUCTIONS Issue Date: 01.03.2021
TITLE: BUTTER MANUFACTURE (CHURN OPERATIONS AND CLEANING)
OBJECTIVE: To manufacture butter in butter churn.
INSTRUCTIONS:
1. Take 1500kg of cream into each churn, close the door and switch on the motor.
2. Churn the cream at 25 to 30 RPM for about 40 minutes until clear separation of
fat grannles in visualized in the sight glass.
3. During this breaking stage raise the churn RPM to 35.
4. Switch off the motor, place filter near the outlet of the churn and collect
buttermilk into the buttermilk trolley.
5. Send the buttermilk sample to lab and pump into the buttermilk vat for further
processing.
6. Add chilled water from the chiller (approximately. 700lts.) and churn for 7-10
minutes at 8 to 10 RPM.
7. Drain the wash water.
8. Work the butter by churning the butter at 8 to 10 RPM for 10 minutes.
Note: If the butter is used for packing it is to be worked for 15 minutes.
9. Switch off the motor and unload the butter into the butter trolley.
10. Handover the butter to Ghee section.
CLEANING OF CHURNS:
The butter churns are cleaned with hot water once every day after completion of
operations. For every 15 days the churn are chemically cleaned.
1. Take about 150 to 200lts. of hot water at 70oC into the butter churn.
2. Run the churn for 10 minutes and drain the water.
3. Put hot water at 80oC to 85oC and add caustic soda (1.0 – 1.5% strength).
4. Run the churn for 20 minutes and drain the chemical water.
5. Take hot water at 70 oC and run the churn for 10 minutes and drain the water.
6. Take 150lts of tap water and run the churn for 10 minutes and drain the water.
Doc. No. WI/PROD/BUTR/02. Rev. No.00 Date: 01.03.2021
Page. No. 1of 1
