BUTTER PRODUCING METHOD AND APPARATUS Russian patent published in 2004 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves separating, normalizing and pasteurizing cream; vacuumizing and collecting ready product. Pasteurization is performed at temperature of 85-90 C. Vacuumizing is carried periodically under pressure of 450-500 Pa, with high-fat cream being injected for 5-15 s every 2-3 min. Apparatus has milk receiving, normalizing and heating device, two sequentially arranged separators, pasteurizer, churn, product feeding pipelines, heat- exchangers, vacuum pump, churn, and ready product collecting vessel. Upper part of churn has electrically heated die made in the form of perforated plate. Diameter of each perforation is equal to 175-225 average diameters of cream fat ball. Pipelines positioned between pasteurizer and churn and pasteurizer and pump are equipped with inlet and cutoff valves, respectively. Such construction of apparatus allows shelf life of butter having fat content of up to 87% to be increased to 100 days at storage temperature of -5 C. EFFECT: improved quality and increased shelf life of butter produced by method with the use of said apparatus. 3 cl, 2 dwg, 1 tbl