METHOD FOR PRODUCTION OF CULTURED BUTTER (VERSIONS) Russian patent published in 2011 - IPC A23C15/02 

FIELD: food industry.

SUBSTANCE: group of inventions relates to methods for production of cultured butter. Cream is produced, pasteurised and chilled. One adds starters of pure cultures of Lactococais lactis subsp. lactis, Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. diacetilactis species lactobacilli, the acidifiers to aromatisers ratio being 2:1, in a quantity of 7-12% of cream volume. Then one proceeds with biological ripening of the mixture during 1-3 hours at a 38-50°C temperature. Structure stabilisers are used in a quantity of 0.1-1.5% of the mixture weight in the form of a solution in skimmed milk or buttermilk. The produced mixture is converted to the finished product by way of thermomechanical treatment and packaged, the fat to plasma ratio in the finished product being from 40/60 to 60/40. According to another version cream is produced, pasteurised and chilled. One adds pure cultures of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp.cremoris, Lactocoais lactis subsp. Diacetilactis species lactobacilli, the acidifiers to aromatisers ratio being 2:1, which are used in the form of a starter prepared of whole or skimmed milk by no transplant method, in a quantity of 1-5%, or in the form of bacterial concentrate activated in sterile milk medium or by way of immediate addition of bacterial concentrate to prepared cream or a mixture of cream and stabiliser at the rate of 1 EA per 200-300 l of cream. Then one proceeds with biological ripening of the mixture during 6-16 hours at a 38°C temperature The produced mixture is converted to the finished product by way of thermomechanical treatment and packaged.

EFFECT: group of inventions allowing to reduce calorie content of the product, improve its flavour characteristics and consistence and enhance storability.

2 cl, 1 tbl, 2 ex