METHOD FOR AUTOMATIC CONTROL OF BUTTER MOISTURE-CONTENT NORMALIZATION PROCESS Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method involves controlling the delivery of normalizing component with its moisture content higher or lower than normalized moisture content of butter into the stream of high-fat cream at the inlet of butter-forming device depending on the difference of current moisture content in butter from that which is set at the outlet of said butter-forming device. The normalizing component with high-moisture content is introduced into the product contained in butter-forming device at the end of the high-fat cream cooling stage to the start-of-crystallization temperature (22-23 C) of the bulk of glycerides in milk fat. The temperature of each normalizing component is brought to the product temperature at the point of introduction of normalizing component. EFFECT: more efficient control of butter moisture content. 1 dwg