FIELD: dairy industry. SUBSTANCE: in butter production used as flavor filler is syrup of hydrolyzed lactose in the amount of 0.8-1.2%, and as aromatic filler, nut aromatizer in the amount of 68-72 g per 1 t of product. EFFECT: improved taste.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING DAIRY PROTEIN-LIPID PRODUCT FOR SANDWICH MAKING | 1996 |
|
RU2112390C1 |
| METHOD OF PRODUCING BUTTER "YARANSKOYE" | 1997 |
|
RU2125807C1 |
| METHOD OF PREPARING COW STERILIZED BUTTER (VERSIONS) | 2001 |
|
RU2191517C1 |
| METHOD OF PRODUCING BUTTER "UGRINICH" | 2000 |
|
RU2191516C2 |
| METHOD OF STERILIZED BUTTER PRODUCTION | 1998 |
|
RU2152724C1 |
| METHOD FOR MANUFACTURING VOLOGODSKOYE BUTTER | 2004 |
|
RU2278522C1 |
| ICE CREAM PRODUCTION | 2002 |
|
RU2289263C2 |
| METHOD FOR MANUFACTURING BUTTER-TYPE PRODUCT | 2002 |
|
RU2242134C2 |
| METHOD OF PREPARING SOUR CREAM "ROSINKA" | 1996 |
|
RU2125806C1 |
| METHOD OF MANUFACTURING BUTTER WITH REDUCED MASS PORTION OF FAT | 2001 |
|
RU2219775C2 |
