CORMACO, the butter and milk fat engineering specialist, supports dairy manufacturers in designing their installations, implementing their manufacturing processes for high-value-added technical butters — 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, CORMACO brings 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.
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 in the choice of processes and equipment.
Our 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: 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, technical margarines.
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.
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.
