ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Innovation Technique of Butter Production from High Fat Cream

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
How to quote?
About journal

Contents
Abstract
Keywords