Butter Manufacture TRIZ Cases

Segmented butter pressers divide intermediate product into independent chambers, eliminating transfer pumps and reducing energy consumption.

Saturated aqueous fluid separates beef fat from lean particles via buoyancy, preventing micronutrient depletion during processing.

Nesting the churning cylinder within the post-churning drum reduces installation space and manufacturing costs while maintaining reliable butter production.

Measurement marking indentations in silicon mold cavities eliminate separate packaging and tools.

A butter making device uses segmented flow control to produce multiple butter types from a single machine.

Dynamic beater speed control adapts to varying cream properties, ensuring consistent butter quality while reducing manual monitoring workload.

Abrupt cross-sectional changes in the feed channel accelerate then decelerate food mass, preventing jamming while maintaining natural appearance.

Waste cooking oil reacts with polycarboxylic acids and polyols to form alkyd resins.

Blending grass-fed, grain-fed, and annatto-colored butters creates a marbled pattern that preserves traditional taste while improving spreadability.

Adjustable cream inlet positions along the beater axis modify residence time to prevent over-buttering at high flow rates.

Automated power consumption monitoring detects deviations in churning drum current to adjust screw speed and maintain optimal butter grain size.

Segmented screen assemblies with intermediary seals allow seamless filter replacements, reducing material waste and downtime during butter filtration.

A buttermaking filter uses a rotatable auger conveyor to sweep butterfat through a cylindrical screen toward an outlet.