BUTTER AND METHOD OF ITS PRODUCTION Russian patent published in 2000 - IPC

Abstract RU 2148347 C1

FIELD: dairy industry. SUBSTANCE: butter contains its fat, aromatizer and flavor additive. For butter preparation, water solution or water suspension of flavor suspension and aromatizer is prepared. Then butter fat is mixed with prepared water solution or water suspension at temperature 12-45 C, mostly at 14-16 C up to full working-in of moisture and preparation of homogeneous suspension of "water-in-oil" type. The obtained mass is cooled, aged and packed. EFFECT: improved biological nourishing value and organoleptical properties of butter. 10 cl, 1 tbl

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RU 2 148 347 C1

Authors

Rashkovan A.B.

Brusentsev A.A.

Simonova R.N.

Frolova N.N.

Dates

2000-05-10—Published

1999-01-15—Filed