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Butter making equipment

People have always loved butter. Suffice it to say that Ancient Norsemen were buried with it to take to the afterlife. It seems impossible but making butter is all about separation. First, you separate the raw milk to get the buttercream using a cream separator. After cooling, mixing and pasteurizing your buttercream, the churning process separates it into buttermilk and butter grains. Then, mix butter grains with salt and use a butter churner to mix the ingredients again, before shaping begins using butter molds. Which butter-making equipment can improve your process?

Which butter technology do you need?

Automatic butter wrapping machine

Automatic butter wrapping machine

Do you pack your butter wraps in aluminium foil, parchment paper or ecoline solutions? And…

Butter Churner Machine

Butter Churner Machine

When processing smaller quantities of cream, you need to experiment with butter characteristics to cate…

Butter Tub Filling And Sealing Machine

Butter Tub Filling And Sealing Machine

When packing paste-like products such as butter, spreads or margarine you need flexib…

Continuous butter production line

Continuous butter production line

When producing large volumes of butter in consistent quality, taste and appearance you nee…

Butter Re-packaging Line

Butter Re-packaging Line

Although bulk butter blocks are commonly used in commercial food production, they are heavy and diffi…

Monobloc filler and capper

Monobloc filler and capper

If you have separate filling and capping stations you may experience lower throughput rates due to…

Food crates washer

Food crates washer

With the increasing demand of food production sectors for cutting costs, while increasing quality of produc…

High-clean FFS machine for butter in mini portions

High-clean FFS machine for butter in mini portions

With the production of dairy products such as butter in mini portions o…

Flexible pasteurizer for packaged food

Flexible pasteurizer for packaged food

Autoclaves for sterilising and cooking food products are a mainstay of many productio…

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Separate, pasteurize, and churn your buttercream


Butter making starts with raw milk going through a separator to get buttercream and skim milk. To maintain the consistency of your buttercream, you need to cool and stir it in a stainless steel bulk tank. After removing unwanted bacteria through a pasteurizer, you can add starter culture and leave the buttercream to age in the aging tank. The cultured buttercream needs about 24 hours to age before moving it to a churn. During the churning process, a separation takes place where you will obtain buttermilk and butter grains.


After extracting the buttermilk by draining, you can now add salt to the butter grains to improve flavor and shelf life. Now it’s time to churn your mixture again to get a homogenous blend of butter that will be transferred to a milling machine for shaping before packaging.


Are you producing sweet cream, cultured, clarified or whipped butter?

There are so many varieties of butter out there: sweet cream, cultured, clarified, and whipped… and the list can go on. Their names may give you an idea of what the difference between them is. Sweet cream butter is made from fresh, pasteurized cream that does not undergo any fermentation process. As the name suggests, if you want to make cultured butter, you have to add the cultures and ferment the buttercream before churning.

Skim whey protein or inject with nitrogen 

With 9,978,022 tonnes of butter produced annually worldwide, India is the leading butter producer thanks to a clarified butter variety: Ghee. To get it, you have to heat and stir the butter in a boiler tank until more of its water content evaporates. Then, whey protein or milk solids on the surface are skimmed off by using a strainer. For whipped butter, all you have to do is to inject nitrogen into the butter after churning. The result gives more volume but is less dense than standard butter.

Process vegan butter alternatives in an emulsifier tank


Nowadays, there is demand in the market for food alternatives or substitutes. Non-dairy products like plant-based butter are a demand for consumers practicing a vegan diet or for lactose-intolerant consumers. A combination of oils and milk from nuts such as almonds, soy, or coconut, and other emulsifiers are mixed in an emulsifier tank at a high temperature. You can also add other dry ingredients such as salt. When you achieve the right emulsion, the mixture goes through a high-shear mixer and pasteurizer before cooling it through a plate-type heat exchanger. The result is dairy-free butter!


Add vegetable oils for spreading butter at ambient room temperature

Regular butter usually takes time to melt from refrigeration temperature to ambient room temperature. So, manufacturers formulated ways to create butter that you can spread easily from refrigeration temperature to ambient room temperature. Spreadable butter is made the same way as regular butter. The difference lies in adding vegetable oils to make the butter melt quicker at ambient room temperature. Food manufacturers use butter depositors as toppings, filling or decoration for bread and other baked goods that are then packaged in plastic containers for consumers.

Form and wrap your butter blocks or fill them into containers

When your butter is ready, you can shape it in blocks before packaging it in paper with an outer aluminum coating. The aluminum coating prevents light from penetrating the packaging and making the butter rancid. But you can always decide to make spreadable butter and pack it in plastic tubes or different containers.

Processing steps involved in butter making

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