FIELD: dairy industry. SUBSTANCE: cream is pasteurized, then normalization of high-fat cream is conducted. After it, tonarol-antioxidant additive is added into cooled high-fat cream. EFFECT: improved butter taste. 1 tbl
Title | Year | Author | Number |
---|---|---|---|
METHOD OF BUTTER PREPARATION | 2000 |
|
RU2198527C2 |
METHOD OF PRODUCING BUTTER "UGRINICH" | 2000 |
|
RU2191516C2 |
METHOD FOR PRODUCING OF VOLOGODSKY BUTTER | 2004 |
|
RU2297771C2 |
METHOD OF MANUFACTURING BUTTER WITH REDUCED MASS PORTION OF FAT | 2001 |
|
RU2219775C2 |
BUTTER PRODUCTION METHOD | 2006 |
|
RU2329654C1 |
BUTTER WITH FLAVOR ADDITIVES | 2023 |
|
RU2814250C1 |
METHOD OF PRODUCING BUTTER "YARANSKOYE" | 1997 |
|
RU2125807C1 |
METHOD OF CHEESE PRODUCTION | 1998 |
|
RU2155490C2 |
METHOD FOR MANUFACTURING VOLOGODSKOYE BUTTER | 2004 |
|
RU2278522C1 |
METHOD OF MAKING BUTTER | 0 |
|
SU858714A1 |
Authors
Dates
1998-04-10—Published
1996-08-30—Filed