CORMACO, the butter and milk fat engineering specialist, supports dairy manufacturers from the vision of their project to its industrial realisation: designing the installations, implementing the manufacturing processes for high-value-added technical butters (texturisation, concentration, fractionation, standardisation, deodorisation, tailor-made formulations) and optimising production.
Our mission is twofold: to unlock the full potential of milk fat, and to secure the investments that turn it into value.
Our approach
Vision before the investment
Your milk fat can become far more than butter. Before any commitment, we give you a concrete vision of that potential: high-value-added applications suited to your raw material (lamination butter, cold-spreadable butters, reduced-fat butters, fractions with targeted melting points), accessible markets, the processes required and the level of investment involved. So you can decide with full knowledge of the facts, before investing.
Support from design to commissioning
From the very design stage of installations (plant layout, production line sizing, equipment supplier selection), we support our clients throughout their projects.
Working with CORMACO means dealing directly with the expert who leads the project, from audit to commissioning: a single point of contact, strict confidentiality, and complete independence, both in the choice of processes and from equipment suppliers.
Securing your investment
Developing technical butters means committing substantial resources to equipment, formulations and markets that few dairy processors work with day to day. Our role is that of an independent technical navigator: making sure the technology choices, equipment selection, process design and final product quality stay aligned with your commercial objectives, alongside your teams and at every phase of the project. The crystallisation of milk fat can be run across a very wide range of parameters, and the same equipment does not give the same result depending on the quality of the raw material: this is where process expertise makes the difference, where equipment suppliers reach their limits, and where profitability is decided (line productivity, downtime, fat losses).
It is not unusual for a new technical butter line to take several years to reach its quality and yield targets, and the causes are almost always the same: a line incompletely specified at the ordering stage, production parameters poorly adjusted, unsuitable procedures that translate into fat losses. This know-how is not delivered with the machine: it is how the process is run, from specification to settings, that determines success. Our support has only one objective: that your investment delivers on its promises, technically and commercially.
Areas of expertise
Technical audit: finished product characterisation, process parameter analysis, yield evaluation and operational recommendations for dairy processors looking to assess the improvement potential of their existing operations.
Texturisation: use of scraped-surface heat exchangers to produce homogeneous butter with fine, regular crystals and perfect water dispersion. This process delivers specific hardness and consistency tailored to each application: lamination butter, sandwich butter, spreadable butter, reduced-fat butters…
Concentration: production of anhydrous milk fat.
Fractionation: production of high and low melting point fractions for butters with targeted properties.
Standardisation: ensuring consistent butter quality throughout the year.
Deodorisation: recovery of butter with high free fatty acid or peroxide levels.
Tailor-made formulations: reduced-fat butters, cold-spreadable butters, dairy spreads, butters for sandwich industry, milk fat and vegetable oil blends, industrial margarines.
Beyond implementing these processes, we work with our clients to optimise their production: reducing fat losses, increasing hourly throughput, minimising downtime. Our support also includes training the production teams and establishing, together with the laboratory, the analytical protocols required for consistent quality control.
At the request of industrial partners, we also facilitate their commercial introduction into specific markets where our expertise, our network and our name open the door.
Track record and experience
Philippe CORMAN, pioneer of the physical processes that overcame butter’s technical limitations and expanded its applications across industrial and consumer markets worldwide, is the source of CORMACO’s expertise. Trained at his side from 1999, Nicolas CORMAN has led the company since 2009 and brings this expertise to dairy processors seeking to develop or optimise their milk fat transformation capabilities.
Our track record includes the design, fine-tuning and oversight of complete functional and industrial butter production units in France, Spain, Switzerland and Ireland.
The experience accumulated across many sites and configurations gives us an unrivalled operational perspective, which we draw on when a highly specific issue arises. This know-how is not acquired on paper: it is built on the production floor, in contact with a milk fat whose profile, marked by strong seasonality, also depends on the region of production. It is this experience in the field that shapes the vision we bring upstream of a project, and the security we provide during its execution.
Contact
Exploring diversification? A quality issue? Production to optimise? A new industrial project? Contact us: nicolas.corman@cormaco.com
