ИННОВАЦИОННЫЕ СПОСОБЫ ПРОИЗВОДСТВА СЛИВОЧНОГО МАСЛА ИЗ ВЫСОКОЖИРНЫХ СЛИВОК

Innovation Technique of Butter Production from High Fat Cream

Chervetsov V. V. ^a

Aram G. Galstyan ^a

Affiliation

a All-Russia dairy research institute (VNIMI)

Copyright ©Chervetsov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The techniques of butter production from high fat cream have been developed including the method of vacuum butter formation, the method of high fat cream cooling in the inert gas (nitrogen) medium at the initial temperature of -195 C and a combined method with butter grain cooling in cold buttermilk. The appropriate equipment is visually presented. The combined method was proved to be the most promising for butter grain formation from high fat cream. The butter grain (in buttermilk mixture) is suitable for further treatment and it is possible to regulate milk solids and moisture content with comparative ease.

Keywords

High fat cream, method of high fat cream conversion, method of churning, butter-working machine

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