METHOD FOR MANUFACTURING BUTTER-TYPE PRODUCT Russian patent published in 2004 - IPC

FIELD: food industry, dairy industry.

SUBSTANCE: one should obtain milk-fatty dispersion to pasteurize it and transform it into ready-to-use product due to thermo-mechanical treatment. Ready-to-use product should be cooled and packed. Moreover, milk-fatty dispersion based either upon milk fat, or butter in milk plasma, or mixture of this foundation with dispersion of milk-free fats in milk plasma should be obtained at weight portion of fat being 50-80%. The ratio of components fat : protein : lactose after normalization corresponds to 39 : 6.1 :0.8 up to 70 : 1.8 : 4.0. Thermo-mechanical treatment should be performed either in one stage at cooling hot mixture up to 12-18 C at intensity of mechanic impact being 5-15 W/kg or in two stages at cooling the mixture up to the temperature of total crystallization of glycerides being 30-35 C at the rate of 12-120 deg./min. and mixing the product at 100-700 rot./min. - at the first stage and its additional cooling in packed form up to 12-18 C - at the second stage. The ratio of fatty to fat-free parts of ready-to-use product is established to be 39 - 70 : 61 -30. The innovation enables to obtain ready-to-use product of regulated composition, increased nutritive and biological value and decreased caloricity.

EFFECT: higher efficiency of manufacturing.

7 cl, 5 ex