CORMACO, the butter and milk fat engineering specialist, supports dairy manufacturers in designing their installations, implementing their technical butter manufacturing processes — texturisation, concentration, fractionation, standardisation, deodorisation, tailor-made formulations — and optimising their output.
Built on the expertise of Philippe CORMAN, pioneer of the physical processes that overcame butter’s technical limitations and expanded its applications across industrial and consumer markets worldwide, we bring that same expertise to dairy processors seeking to develop or optimise their milk fat transformation capabilities.
From the very design stage of installations — plant layout, production line sizing, equipment supplier selection — we support our clients throughout their projects.
Our areas of expertise:
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: croissant production, sandwich butter, spreadable butter, low-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: low-fat butters, fridge-spreadable butters, dairy spreads, butters for sandwich industry, milk fat and vegetable oil blends.
Beyond implementing these processes, we work with our clients to optimise their production: reducing fat losses, increasing hourly throughput, minimising downtime.
Our track record includes the design, fine-tuning and oversight of complete technical butter production units in France, Spain, Switzerland and Ireland.
Depending on our partners' needs, we can also provide commercial representation in target markets.
