title: Development and performance evaluation of frustum cone shaped churn for small scale production of butter.
abstract: The present research was intended to develop a small scale butter churn and its performance by altering churning temperature and churn speed during butter making. In the present study, the cream was churned at different temperatures (8, 10 and 12 °C) and churn speeds (35, 60 and 85 rpm). The optimum parameters of churning time (40 min), moisture content (16 %) and overrun (19.42 %) were obtained when cream was churned at churning temperature of 10 °C and churn speed of 60 rpm. Using appropriate conditions of churning temperature and churn speed, high quality butter can be produced at cottage scale.
authors.affiliation: Department of Dairy Engineering, College of Dairy Science & Food Technology, CGKV, Raipur, 492012 CG India.
authors.forename: Adarsh M
authors.initials: AM
authors.lastname: Kalla
authors.affiliation: Department of Dairy Engineering, College of Dairy Science & Food Technology, CGKV, Raipur, 492012 CG India.
authors.forename: C
authors.initials: C
authors.lastname: Sahu
authors.affiliation: Department of Dairy Engineering, College of Dairy Science & Food Technology, CGKV, Raipur, 492012 CG India.
authors.forename: A K
authors.initials: AK
authors.lastname: Agrawal
authors.affiliation: Department of Dairy Engineering, College of Dairy Science & Food Technology, CGKV, Raipur, 492012 CG India.
authors.forename: P
authors.initials: P
authors.lastname: Bisen
authors.affiliation: Department of Dairy Engineering, College of Dairy Science & Food Technology, CGKV, Raipur, 492012 CG India.
authors.forename: B B
authors.initials: BB
authors.lastname: Chavhan
authors.affiliation: Department of Dairy Engineering, College of Dairy Science & Food Technology, CGKV, Raipur, 492012 CG India.
authors.forename: Geetesh
authors.initials: G
authors.lastname: Sinha
keywords: Butter; Churn speed; Churning temperature; Churning time; Cream