FIELD: milk industry.
SUBSTANCE: method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months.
EFFECT: improved quality and prolonged shelf life.
1 dwg, 6 tbl, 4 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCING OF CANNED STERILIZED SOUR CREAM | 2003 |
|
RU2249969C2 |
METHOD OF PREPARING COW STERILIZED BUTTER (VERSIONS) | 2001 |
|
RU2191517C1 |
METHOD OF STERILIZED BUTTER PRODUCTION | 1998 |
|
RU2152724C1 |
CANNED PROCESSED CHEESE PRODUCTION METHOD | 2001 |
|
RU2215423C2 |
METHOD FOR PRODUCING CANNED STERILIZED BUTTER | 2001 |
|
RU2210219C2 |
METHOD FOR PRODUCTION OF CULTURED BUTTER (VERSIONS) | 2009 |
|
RU2414137C2 |
METHOD FOR PRODUCING CANNED STERILIZED CHEESE BUTTER | 2001 |
|
RU2206217C2 |
MILK PROCESSING METHOD AND PRODUCT PRODUCED BY THIS METHOD | 2012 |
|
RU2535876C2 |
METHOD OF PRODUCING CREAM CHEESE | 2001 |
|
RU2200419C2 |
METHOD FOR PRODUCING ICE CREAM | 2015 |
|
RU2614797C1 |
Authors
Dates
2005-04-20—Published
2003-06-09—Filed