METHOD OF BUTTER PRODUCTION

FIELD: food products manufacturing technique. ^ SUBSTANCE: method of butter manufacturing involves producing high-fat cream, its standartisation, following cooling and mechanical treatment to obtain butter. Pumpkin-oil paste is introduced when mixing to the high-fat cream before its standartisation....

Full description

Saved in:
Bibliographic Details
Main Authors KORNENA ELENA PAVLOVNA, BRIKOTA TATJANA BORISOVNA, PETRIK OKSANA PAVLOVNA, KALMANOVICH SVETLANA ALEKSANDROVNA, PETRAKOVA VIKTORIJA VALEREVNA, MKHITARJANTS IGOR GEORGIEVICH, MONAKHOVA NADEZHDA ARKADEVNA
Format Patent
LanguageEnglish
Russian
Published 20.10.2008
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

More Information
Summary:FIELD: food products manufacturing technique. ^ SUBSTANCE: method of butter manufacturing involves producing high-fat cream, its standartisation, following cooling and mechanical treatment to obtain butter. Pumpkin-oil paste is introduced when mixing to the high-fat cream before its standartisation. The paste is manufactured by drying pumpkin press residues, simultaneous grinding and extracting by vegetable refined deodorised oil in thin spiral-rotating film 0.5-1.0 mm thick with pressure gradient 10-20 MPa, temperature 20-30°C and relation pumpkin press residues-vegetable refined deodorised oil (40-60) - (60-40). The mix is separated producing the desired product. Weight fraction of pumpkin-oil paste accounts for 2.0-5.0% to the high-fat cream weight. The paste is introduced in the form of emulsion in pasteurised whole milk with relation pumpkin-oil paste-pasteurised whole milk equal to (1:1)-(1:3). ^ EFFECT: improved structural-mechanical and consumer properties. ^ 1 tbl, 3 ex
Bibliography:Application Number: RU20070107557