3. Implementation

The example chosen to detail the steps involved is that of butter with pasteurized cream (figure 3 b).

• Step 1 – Fat standardization of cream

  To transform cream into butter, it must contain a sufficient level of fat, otherwise the phase inversion process is impossible. Indeed, during this operation, the aim is to agglomerate fat globules with an average diameter of 3 to 4 μm, and if the cream is not sufficiently concentrated, butter cannot be obtained. Churns, which develop little mechanical action through shocks during rotation, due to a 50% volume filling of the churn with cream, require cream fat contents of 35 to 45%. On the other...