# CORMACO

> CORMACO is an independent butter and milk fat process consultancy based in Belgium, built on the expertise of Philippe Corman, pioneer of the physical processes that overcame butter's technical limitations. It supports dairy processors across Europe in plant design, process implementation and production optimisation for high-value technical butters. Advice is fully independent of equipment suppliers.

## Services
- Technical audit: finished product characterisation, process parameter analysis, yield evaluation, operational recommendations
- Butter texturisation with scraped-surface heat exchangers: laminating/bakery butter, sandwich butter, spreadable butter, low-fat butter
- Concentration: anhydrous milk fat (AMF) production
- Milk fat fractionation: high and low melting point fractions
- Butter standardisation: consistent quality year-round
- Deodorisation: recovery of butter with high free fatty acids or peroxides
- Tailor-made formulations: low-fat butters, fridge-spreadable butters, dairy spreads, milk fat and vegetable oil blends, technical margarines
- Plant design and commissioning: layout, production line sizing, independent equipment supplier selection, owner's engineer role alongside integrators
- Production optimisation: fat loss reduction, hourly throughput increase, downtime reduction

## Track record
Design, fine-tuning and supervision of complete technical butter production units in France, Spain, Switzerland and Ireland. Commercial introduction support on specific markets.

## Contact
Nicolas Corman, Managing Director - nicolas.corman@cormaco.com - +32 87 85 84 80 - Rue Francois Michoel 228, 4845 Sart-lez-Spa (Jalhay), Belgium

## Pages
- [English](https://www.cormaco.com/en/)
- [Francais](https://www.cormaco.com/fr/)
- [Deutsch](https://www.cormaco.com/de/)
- [Espanol](https://www.cormaco.com/es/)
- [Italiano](https://www.cormaco.com/it/)
- [Polski](https://www.cormaco.com/pl/)