Westfalia Separator Ag

Werner Vennewald

Hanno Lehmann

Wolfram Hoffmann

A defined amount of a product containing concentrated non-fat dry substance is supplied in such a way that the content of non-fat dry substance in the butter is adjusted to the maximum permissible level during the buttering process.

Method of making butter

A continuous churn for making sweet-cream or sour-cream butter consists of an initial churning cylinder that contains a beater and creates butter grain and buttermilk, of a rotating second churning cylinder that is downstream of the initial cylinder and incorporates an afterchurning section, of a strainer-like section for separating the butter grain from the buttermilk, and of a washing section. To increase the yield of butterfat in the afterchurning section and decrease fluctuations in the butter's water content, a back-up disk is positioned between the afterchurning section and the separation section of the second churning cylinder.

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Oelde, Germany

Werner Vennewald