| 摘要 |
Method and apparatus for controlling the quality and optimizing the profit in continuous butter making for given butter and buttermilk values. The quality of the butter produced is measured for water percentage of the butter and the density and velocity of butter produced is measured. Responsive to these measurements at leat the beater (12) rotation, the cream feed, the cream temperature, the butter drive or the injected water is controlled to maintain the butter quality within legal limits and to optimize profit at given butter and buttermilk values. In a preferred embodiment the beater (12) rotation and the cream temperature are varied to optimize profit. |
