METHOD OF PREPARING COW STERILIZED BUTTER (VERSIONS) Russian patent published in 2002 - IPC

FIELD: dairy industry, applicable in production of sterilized butter with prolonged storage life. SUBSTANCE: method involves sterilization of milk at temperature of 53-55 C for preparation of cream with mass part of fat 38-40%. Obtained cream is mixed with salts solution of sodium polyphosphate in mixture with sodium ortophosphates in amount of 50-90 g/t of cream in ratio, respectively, (3-1): (1-3). Ratio of trisubstituted sodium ortophosphate to disubstituted sodium ortophosphate is, respectively, 1:(2-4): (0.1-3). Cream is pasteurized at temperature of 74-76 C. Obtained highly-fat cream is packaged, sterilized at temperature of 120 C, and then stage-by-stage cooling is conducted with the following ageing of prepared product. Packaging is carried out in packets from combined materials, such as polyethyleneterephathalate-aluminum foil - polyethyleneterephthalate or metallized polyethyleneterephthalate polyethylene, or cans from aluminum foil laminated by polypropelene film "Lamister". Cream sterilization may be conducted at temperature of 124-126 C, while packaging is carried out in cans. Claimed method allows to produce product in convenient for transportation packaging. EFFECT: increased storage life of butter; broadened range of storage life; improved tastiness. 4 cl, 2 ex