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Butter is a mass-market product that never drops in price. The abundance of spreads and palm oil products on store shelves has made the average customer more attentive and demanding. But what is bad for a large producer is good for a private entrepreneur who wants to start his own production of butter at home.

How much to get butter from milk.
Before starting a homemade butter production business, you need to solve a key question – to find reliable suppliers of high-quality raw materials: milk or cream. The option of buying ready-made cream is suitable if the oil will be produced for yourself and in small quantities. It is very difficult and financially unprofitable to find a supplier who will be ready to supply tens of liters of fresh cream of the right density daily.

Cheaper and easier to buy milk. In this case, it is worth following a simple calculation:

100 liters of milk = 10 liters of cream = 4.5 kg of butter.

Despite the fact that this calculation is approximate and the amount of product obtained depends on the density of the cream, which, in turn, depends on the fat content of the milk. But even he makes it clear that the daily need for raw materials will be several hundred liters.

To calculate the exact yield of butter from milk, you should use 3 formulas:

Formula 1 – the amount of milk delivered in accordance with the required standard basic fat content of 3.7%. First, using a special formula, the first indicator is calculated – the amount of milk with basic fat content (CML). The indicator is calculated by recalculating the actual amount of Fat (QL) in the received amount of Milk (KM) (i.e. quality in terms of fat content) with respect to Milk Base Fat (BMI) of 3.7% (i.e. the required norm of 37 kg of fat per 1000 kg of milk):
KMBZH = KM * KZh / MBZh = 1000kg * 36.7kg / 37kg = 991.9kg


KMBZH – The amount of Milk with Base Fat in the batch (991.9 kg).
KM – The amount of milk in the supply (1000 kg).
QOL – Amounts of Fat in a batch of milk delivered (36.7 kg or 3.67%).
MBZH – Dairy Base Fat (3.7%).
We brought the appearance of the formula to the most readable. Although the same formula is written differently in industrial production, the calculation result is the same:

1000kg * 3.67% / 3.7% = 991.9kg

As a result, we see that the quality in terms of fat content of the delivered milk = 3.67% is slightly below the norm (991.9 * 3.7 * 0.01 = 36.7%).

Formula 2 – the amount of cream obtained with the required mass fraction of fat in cream 39.5% (base cream fat). Next, we determine how much we get the cream of the required quality in terms of fat content of 39.5%.

KS = [KMBZH * (MBZH – MJOM)] / (MJS – MJOM) * (100% – RV)

That is, in our case:

KSMJ = [991.9kg * (3.7% – 0.05%)] / (39.5% – 0.05%) * (100% – 0.4%) = 91.4 kg
KSMJ – The amount of Cream at the norm with the Mass fraction of Fat of 39.5% obtained from the amount of milk delivered with the basic norm of fat content of 3.7% (91.4 kg).
KMBZH – The amount of Milk with Base Fat in the batch (991.9 kg).
MBZH – Dairy Base Fat (3.7%).
MJS – norm Mass fraction of Fat Cream (39.5%).
MJOM – norm Mass fraction of Fat in Skim Milk after separation (0.05%).
ПЖ – Fat loss of cream during separation (about 0.4%).
Formula 3. Calculation of the amount of butter obtained from cream at the required rate of mass fraction of fat in butter (82.5%). The formula is very similar to the previous one:

KMMJ = [KSMJ * (MJS – MJP)] / (MJM – MJP) * (100% – PZ)

That is, in our case:

KMMJ = [91.4 kg * (39.5% -0.5%)] / (82.5% -0.5%) * (100% -0.48%) = 43.4 kg
KMMJ – The amount of Oil with a Mass Fraction of Fat of 82.5% obtained from cream with a norm of the mass fraction of fat content of 39.5% (43.4 kg).
KSMJ – The amount of Cream with the norm with a Mass Fraction of Fat of 39.5% (91.4 kg).
MJS – Mass fraction of Cream Fat (39.5%).
MJP – Mass fraction of Buttermilk Fat (butterfish) – (0.5%).
MJM – Mass fraction of Fat Oil (82.5%).
ПЖ – Fat Losses in the Production of Butter from Cream (0.48%).
You need to look for suppliers of fresh milk in the villages neighboring your city, turning to farmers who have documents on animals and are ready to sell raw materials directly at wholesale cost.

In addition to purchasing raw materials, you will have to solve the issue with equipment, without which it is impossible to produce enough oil for sale. For home production of butter, you will need the following equipment:

Separator (cream separator)

It is necessary for processing milk into cream and must be powerful enough to process enough raw materials per day. A home household separator looks like a large food processor or slow cooker.

The cost of household separators starts at $ 100, depending on the model and performance within 80l / hour. A high-performance household separator with a capacity of up to 600 liters / hour will cost $ 1,700.

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