FIELD: food industry.
SUBSTANCE: invention is related to butter production. The method envisages determination of butter grain temperature at the churner output and the cream temperature at the churner input and stabilisation of these temperatures difference with account for the magnitude of its deviation from the technologically admissible value.
EFFECT: invention enables functional control over moisture content in butter and to ensure increase of butter quality indices.
1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MOISTURE STABILIZATION OF DAIRY BUTTER | 2005 |
|
RU2302108C2 |
| METHOD FOR STABILIZING OF BUTTER MOISTURE NORMALIZATION PROCESS | 2005 |
|
RU2298918C2 |
| BUTTER MANUFACTURING METHOD | 0 |
|
SU1757568A1 |
| APPARATUS FOR BEATING-UP CREAM TO CONTINUOUS ACTION BUTTER MAKING MACHINE | 0 |
|
SU1009353A1 |
| APPARATUS FOR WHIPPING CREAM FOR BUTTER MAKER OF CONTINUOUS ACTION | 0 |
|
SU1496725A1 |
| BUTTER PRODUCTION METHOD | 0 |
|
SU624593A1 |
| BATCH-OPERATED BUTTER CHURN | 2004 |
|
RU2269890C1 |
| BUTTER PRODUCTION METHOD | 0 |
|
SU643141A1 |
| BUTTER PRODUCTION METHOD | 0 |
|
SU959735A1 |
