WSEAS Transactions on Environment and Development
Print ISSN: 1790-5079, E-ISSN: 2224-3496
Volume 15, 2019
Design and Development of an Automated and Quality Controlled System for Traditional Butter and Ghee Production
Authors: , , , ,
Abstract: Traditionally, Jordanian butter has always been made from yogurt. Raw milk of sheep are collected, fermented, and then churned by mechanical shaking until butter granules are formed. After extracting the butter, the remaining buttermilk, called Makheedh or Shaneena in Jordan, is used to produce a type of dry yogurt called Jameed, a local dairy product in Jordan. The traditional process of churn and Jameed production is primitive and time-consuming. Moreover, many challenges may affect the quality of products such as poor sanitation, lack of effective milk cooling, and absence of milk pasteurization. Observations made of traditional butter-making by smallholders have indicated that the process should be improved by increasing the efficiency of fat extraction from the yogurt and reducing the processing time, thereby improving the economic return. The main objective of this work is to automate the process of traditional Jameed and butter production, as well as improve the quality of the products. To achieve this goal and overcome all production problems of the traditional process, a system was designed and developed to churn milk and produce butter rapidly and consistently. Several experiments were performed to select the optimal churn parameters such as rotor velocity, churn temperature and time. Many experiments were also performed to select the best sensors that can be used to control the whole process including heating, cooling, fermentation, and churn
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Keywords: Dairy Mechanization, Butter Churn, Process Automation, Quality Controlled, Jordanian Jameed
Pages: 478-484
WSEAS Transactions on Environment and Development, ISSN / E-ISSN: 1790-5079 / 2224-3496, Volume 15, 2019, Art. #51