Filtration of cream for buttermaking

Abstract

An appreciable reduction of the amount of extraneous matter in butter, as reflected by routine tests for extraneous. matter on samples examined in the laboratory, has occurred in Queensland butter factories. This has resulted from the use of cream filtration equipment in factories during the past two years. The paper reports investigations which resulted in satisfactory methods for the filtration of cream in factories. It gives details of experiments with nylon filter cloths of varying pore size and the filtration of cream, prior to and after pasteurization, with commercially available and improvised types of cream filtration equipment. Nylon cloth of 75-100u pore size was practicable for factory conditions and better results were obtained by filtering cream before pasteurization.