PRODUCTION METHOD OF PRESERVED STERILISED BUTTER OUT OF HIGH FAT CREAM Russian patent published in 2009 - IPC A23C15/02 

FIELD: food industry.

SUBSTANCE: method provides for production of high fat cream, packing, package vacuum sealing, sterilisation and cooling. Before production of high fat cream it is normalised according to fat weight fraction 20-38% and skim solids. High fat cream is obtained by condensation of normalised cream in vacuum apparatus at residual pressure 0.078-0.088 MPa and temperature 60-70°C till fat content 57-75%. Sterilisation is performed at 120°C and staged cooling of packages till 90°C at a speed of 0.5°C/min, from 90 to 30°C - at a speed of 4-5°C/min. After that it is cooled in cooling chamber at 8 to 14°C - at a speed of 0.4-0.2°C/min during at least 15 hours. Guaranteed product storage time at least 2-2.5 years in unregulated temperature conditions max 26°C.

EFFECT: method allows to use all components of milk more rationally and fully, obtain product with increased biological value due to increased weight fraction of protein, mineral substances and product's increased calorific capacity.

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