Integrated Cream Separation & Pasteurization
A high-speed separator skims cream to the exact fat percentage required, while inline standardization units adjust residual skim for optimal economy. Plate heat exchangers reclaim up to 94 % of thermal energy during pasteurization, slashing utility costs without compromising safety. ProTrus modules include vacuum deaeration to remove off-flavours before cooling to 8 °C.
Controlled Maturation for High-Yield Butter
Double-jacket maturation tanks hold cream at 5–8 °C for 8–15 hours, allowing crystal formation that boosts churning efficiency and improves spreadability. Gentle agitation prevents fat clustering, ensuring uniformity before transfer to the churn.
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Continuous Churning & Working
Our line features a continuous butter-maker that accelerates churning through high-shear rotor chambers, producing up to 15 t/h of butter with less variability than batch units. Variable-speed drives and water-recirculation pumps cut consumption by 550 L/h, advancing sustainability goals.
Real-Time Fat Standardization
Inline mass-flow meters and control valves hold butter fat to ±0.1 %, improving batch consistency and reducing giveaway.
Energy Recovery & Sustainability
Regenerative plate heat exchangers, VSD pumps and closed-loop chilled-water systems can cut total plant energy by up to 20 %.
CIP Assurance for Food Safety
Automated detergent concentration monitoring documents every wash, satisfying retailer audits and global standards such as 3-A and ISO 22000.
Turnkey Support from ProTrus Experts
From 3-D factory layout to FAT, installation and lifetime service agreements, ProTrus engineers stay on-site until first-run success—and return for optimisation audits that keep yield high and downtime low.
Ready to transform your cream and butter operations? Contact ProTrus today for a customised ROI projection and discover how quickly you can churn out market-leading efficiency.
Get in Touch Today
Get in touch today to explore how our dairy processing solutions can elevate your production efficiency and product quality.