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A System of Continuous Buttermaking¹

Research Department, Cherry-Burrell Corporation, Chicago

ABSTRACT

There are now 27 "lines" or 2,000 lb. per hour units of the continuous system in operation in the United States, Canada, and Mexico. The importance of these units so far as total butter production is concerned can be gauged by the fact that during the past 5 or 6 years about a quarter of a billion pounds of continuously made butter has passed through normal trade channels to consumers. The experience obtained in the processing of substantial quantities of butter and the knowledge gained as to consumer acceptance seem to warrant the belief that this system of production has a permanent place in the industry.

Historical Aspects

The continuous system had its beginning in some experiments conducted at the Sugar Creek Creamery, Danville, Ill., in 1939. Early in 1941 an agreement was entered into between the Sugar Creek Creamery and the Cherry-Burrell Corporation of Chicago, for the cooperative development of a system of continuous buttermaking.

¹ The continuous process of buttermaking referred to throughout this discussion applies only to the Cherry-Burrell Gold'n Flow system.