FIELD: food products, milk industry.
SUBSTANCE: method includes production of milk-fat emulsion using soybean oil and buttermilk which is emulsified at a temperature of 65-70°C with the following homogenisation under a pressure of 1.0±0.5 MPa. Thick cream with fat content of 84% is standardised by skimmed milk powder and after that is mixed with milk-fat emulsion. The high fat blend obtained is pasteurised at a temperature of 97°C during 5 minutes, cooled down to the temperature of 65-70°C and fed to a butter worker. The invention allows manufacturing of a product with higher biological value and lower energy value, simplifying production process and increasing product storage time.
EFFECT: manufacturing of a product with longer storage time, higher biological value and lower energy value.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING BUTTER-TYPE PRODUCT | 2002 |
|
RU2242134C2 |
| METHOD OF PRODUCING BUTTER "UGRINICH" | 2000 |
|
RU2191516C2 |
| METHOD OF BUTTER SUBSTITUTE PRODUCING | 1992 |
|
RU2054264C1 |
| METHOD OF MANUFACTURING BUTTER WITH REDUCED MASS PORTION OF FAT | 2001 |
|
RU2219775C2 |
| METHOD FOR PRODUCING DAIRY BUTTER | 2006 |
|
RU2360424C2 |
| METHOD OF MAKING BUTTER | 0 |
|
SU858714A1 |
| METHOD OF BUTTER PREPARATION | 2000 |
|
RU2198527C2 |
| BUTTER PRODUCTION METHOD | 0 |
|
SU1736390A1 |
| METHOD OF MAKING LOW FAT CONTENT BUTTER | 0 |
|
SU1012865A1 |
| CREAM BUTTER "SEVERNOYE" | 0 |
|
SU745474A1 |
