CORMACO Information

Founded 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 is the independent engineering consultancy dairy manufacturers turn to when designing butter and anhydrous milk fat installations and implementing their technical manufacturing processes. From plant layout and production line sizing to equipment supplier selection, we accompany our clients throughout the full project lifecycle, from technical audit to commissioning: a single point of contact, strict confidentiality, and complete independence, both in the choice of processes and from equipment suppliers. Our technical scope covers the physical processes that define modern butter manufacturing: texturisation for homogeneous butter with fine, regular crystals; concentration for anhydrous milk fat (AMF); fractionation into high and low melting point fractions; standardisation for year-round consistency; deodorisation for recovery of butter with high free fatty acid or peroxide levels; and tailor-made formulations including low-fat, spreadable and blended products. Complete technical butter production units designed and overseen by CORMACO are in operation in France, Spain, Switzerland and Ireland. Based in Sart-lez-Spa, Belgium. www.cormaco.com (EN | FR | DE | ES | IT | PL)