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. Trained at his side since 1999, his son Nicolas CORMAN develops this expertise at the helm of the company.
Our approach
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.
Our role is that of an independent technical navigator: we ensure that the technology choices, equipment selection, process design and final product quality stay aligned with the client's commercial objectives, alongside their 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 suppliers step back, and where profitability is decided (line productivity, downtime, fat losses).
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, 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, fridge-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.
Track record and experience
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 a rare 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.
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.
