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Food Science and Technology QUESTION #6002
Question 1
In a continuous butter-making machine (e.g. Fritz machine) compared to the traditional batch churn, the main advantages are:
  • Batch churn produces better flavor; continuous machine is only faster
  • Continuous machines offer higher throughput, better process control, more uniform butter composition (fat \(\approx 80\%\), moisture \(\leq 16\%\)), and easier CIP while eliminating the need for batch washing steps✔️
  • Batch churns produce butter with higher fat content
  • Continuous machines cannot handle cream with fat content \(>35\%\)
Correct Answer Explanation
Continuous butter-making machines (Fritz/Westfalia) operate at high throughput (up to \(10{,}000\;\text{kg/hr}\)) with: consistent butter composition; automated process control; integrated pasteurization and standardization of cream; better CIP capability; and elimination of batch-to-batch variation. They have largely replaced batch churns in modern dairy plants.