Milk Processing

Milky – more than just a brand

We combine in the milk processing category our products from our own production line of the brand “MILKY”.
We have experience on the milk processing market of more than 30 years. Over this time, we have developed and positioned ourselves as a quality producer.
With our cream separators, butter churns, multi-purposekettles for cheese and yoghurt production, as well as cheese presses we offer the client everything for processing milk.
A complete production line for producing butter, cheese or yoghurt can be equipped from us.
Our technical and development center is based in Europe and uses unique technologies for the production. Innovations and new developments come from our house.
We offer quality products on international standards.
We only use food approved materials to cover the highest requirements. Our stainless-steel containers and outlets in Milky cream separators are unique worldwide.
Our selected dealer and service partners all around the world will offer you our Milky assortment.

Direct marketing of dairy products made easy with Milky.

More than 30 years of experience in milk production. From raw milk to cheese, yoghurt or butter. Everything from the one-stop shop Milky.
Milky products are THE quality products on the market and impress with functionality, simplicity and elegance. See for yourself, our high quality brand will add direct value to your products!

Separating milk made easy

Milk that has body temperature (30-45° C) is ideal for centrifuging. The milk is separated into skimmed milk and cream. If needed, you can you can increase the fat content by adding whole milk. Milky milk separators allow you to easily and efficiently separate milk. Depending on the fat content of the milk and the setting of the cream screw you get between 8 and 12% cream. The percentage of cream as well as the fat content depend on the quality of the milk, the temperature, and the possible addition of whole milk and whether or not whole milk was added during the skimming stage.

The extracted cream can be used in various ways. It is either processed with a pasteurizer, made into butter with a butter churn or used directly as cream.

The churning of cream.

Butter churns are available in different sizes from small to large – in glass, plastic or stainless steel – with or without a motor. Steady processing of the cream ensures high-quality butter. After separation, 100 liters of milk yield around eight to 12 liters of cream with a typical fat content of around 30% to 42%. When making butter, the preparation of the cream is very important as it can affect the taste, aroma and quality of the butter. For churning, one ideally uses cream that is 2 to 3 days old and stored at 5-8° C (in summer) or 8-10°C (in winter). The cream is either processed directly with a butter churn or pasteurized with a pasteurizer before processing. Pasteurization of the cream is recommended. The pre-cooled cream is reheated to a temperature of 12-14° C. The cream bowl of the butter churn may only be filled up to the stirrer. The longer the churning time, the higher the quality. Depending on the set speed, the butter is ready in 20-35 minutes. After draining the buttermilk, the butter is washed with cold water. If the outlet tap is left open, the butter can be pre-kneaded with the machine. Then the butter is kneaded in small portions with wet hands and washed repeatedly until the last remaining butter-milk has been removed from the butter. The cleaner the butter, the longer it will be good – butter that still contains buttermilk will turn rancid more quickly. The individual portions are filled into a wet butter model – one needs to be careful that there are no air bubbles. Afterwards, the butter needs to be slightly cooled and knocked out of the butter model.
From 100 liters of milk or the extracted 8-12 liters of cream you get about 4 kg of butter and between 5-6 liters of buttermilk, suitable for drinking or bottling.

Churning time

In normal condition churning time should be between 20 to 35 minutes. Of course, this could enlarge up to 50 minutes depending on the environment. If the process is not finished during this time and no butter is produced, it could have the following causes:

• Greasy, oily cream due to too high fat content
• Rounds per minute too high or low (for buttering 32 – 36 rpm and for kneading 10 – 15 rpm)
• Quantity of cream in the container. Butterchurns should only be filled up to the axe with cream. If the quantity of cream
  is too much, it cannot process and produce butter.
• The temperature of cream plays an important role. The higher the temperature, the less time is needed.

Mistakes in the processing of butter

• Butter won’t be produced: If the cream is too cold, it can happen, that the processes cannot be completed. You should warm up the cold cream with a little bit of warm water.
• Butter is too hot: If the cream temperature is too high, the butter can only be processed into concentrated butter.
• Butter is mixed too much: If the butter is mixed and churned too much it will sack into itself again and become cream again.
• Age of cream: The cream, which is used for buttering, should not be older than 4 days. About 20 hours after acidifying the cream,it is sour enough to become butter.

Another processing option for milk and cream is pasteurization, or the processing into cheese and yoghurt.

Our world-wide unique pasteurizers and multipurpose kettles meet every hygiene standard and are used both in the household and in the professional sector.

Before you order a larger pasteurizer/multipurpose kettle from us, you should take a moment to answer the following questions:

• Where do you live?
• How many volts does your plug have?
• How many phases does your plug have?
• How many Hz do you need?
• What would you like to produce?
• How much milk do you want to process daily?
• Which available fuses do you have?
• What sort of water supply do you have?
• How much water do you have available and what temperature does it have?
• Do you need a temperature recorder?
• What does your typical process look like when it comes to temperature and time?

The Milky app simplifies working with the pasteurizer and is the next step in cheese and yoghurt production.

The Bluetooth-enabled pasteurizer or multipurpose kettle can be connected to a tablet. The tablet must meet the following specifications:

• Operating system OS, Android 4.4 or higher
• 1.5 GHz dual-core processor
• Internal memory: 2 GB Ram, 8 GB Rome
• Display size at least 6 to 10.1 inches

You can use the tablet once it is connected to the pasteurizer. The big advantage of the app is that you can add and access recipes in almost unlimited quantities. This means that time and temperature are stored for the 4 phases of the production cycle.
First, the recipe is stored and then added to the pasteurizer. Press the Start button and upload the recipe. Press again, the pasteurizer starts with the process. This can
now be monitored and sent to one Printer. When the tablet is connected to any commercial printer, the production process can be printed anytime and a complete documentation of the process is available. The App is recording time and temperature every minute. If the tablet is connected to a commercially available printer, the production process can be printed out at any time and you receive a complete documentation of the process.