Chach Butter Milk Plant

Product Description

A facility or processing unit specifically designed for the manufacture of chach or buttermilk is known as a chach (buttermilk) plant. A common dairy beverage known as chach is created from the liquid left over after making butter from cultured milk.

A chach butter milk plant has the following essential components:

1. Fresh milk is delivered to the plant from dairy farms or suppliers, and this milk is used as the primary ingredient in the creation of chach.

2. Pasteurisation: To get rid of dangerous germs while keeping the milk's flavour and nutritional content, the milk is pasteurised once it is received.

3. Culture: Following pasteurisation, special bacterial cultures are added to the milk to start the fermentation process. This process turns lactose in the milk into lactic acid, which gives chach its distinctly sour flavour.

4. Churning: After the cultured milk has attained the desired amount of fermentation, it is physically stirred or agitated to separate the butter solids from the liquid portion, producing butter and buttermilk.

5. Separation and packaging: To guarantee product quality, the buttermilk is separated from the butter particles and then put through additional processing, like filtration and refrigeration. After that, it is put into the appropriate packaging, such as bottles or cartons, for distribution and sale.

6. Chach butter milk plants use stringent quality control procedures to guarantee the consistency, safety, and freshness of the chach product. To satisfy legal criteria, hygiene standards are upheld throughout the processing plant.

Chach, a well-liked dairy drink appreciated for its reviving flavour and health advantages, is produced and supplied in large part by chach butter milk factories. To assure the production of high-quality chach while maintaining cleanliness and safety standards, the plants employ a variety of tools and procedures. 

Specification