SU645640A1 - Butter production method - Google Patents

Butter production method

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Publication number
SU645640A1
SU645640A1 SU772526623A SU2526623A SU645640A1 SU 645640 A1 SU645640 A1 SU 645640A1 SU 772526623 A SU772526623 A SU 772526623A SU 2526623 A SU2526623 A SU 2526623A SU 645640 A1 SU645640 A1 SU 645640A1
Authority
SU
USSR - Soviet Union
Prior art keywords
production method
fat
butter production
separation
buttermilk
Prior art date
Application number
SU772526623A
Other languages
Russian (ru)
Inventor
Георгий Алексеевич Ересько
Сергей Сергеевич Гуляев-Зайцев
Станислав Петрович Ткачук
Валентина Григорьевна Добронос
Original Assignee
Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности filed Critical Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности
Priority to SU772526623A priority Critical patent/SU645640A1/en
Application granted granted Critical
Publication of SU645640A1 publication Critical patent/SU645640A1/en

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Description

1one

Изобретение относитс  к мопочной промышленности и может быть использовано при производстве мае па пониженной жирности.The invention relates to the dairy industry and can be used in the production of low-fat pasties in May.

Известен способ производства спивочного маспа, предусматривающий двухстадийное сепарирование мопока с попуче кием при повторном сепарировании высокожирных спивок и обезжиренной фракции на каждой стадии сепарировани , нормапизацию высокожирных спивок по жиру путем введени  в них бепковосрдержащего мопочного концентрата и поспедующее преобразование их в маспо fl,A known method for the production of a spinning mask, which involves a two-stage separation of a mopoc with a popcicon when re-separating high-fat batts and a defatted fraction at each stage of separation, normalizes high-fat batches by adding bopc-containing mopochny concentrate and a template.

К недостаткам известного способа относитс  то, что сгущение пахты на вакуум-выпарном аппарате ведет к значитепьной денатурации бепка, что снижает биологическую ценность попучаемого продукта. Бопее того, значительное содержание пактозы и минеральных сопей в концентрате пахты, а спедоватэглно , и в готовом продукте, вызьгаает по вление неестественного дл  масла спадковато-сопоноватого привкуса. Концентрирование пахты на вакуум-выпарном аппарате требует значительных затрат и громоздкого оборудовани .The disadvantages of this method include the fact that thickening of buttermilk on a vacuum evaporator leads to significant denaturation of bap, which reduces the biological value of the product to be fed. Moreover, a significant amount of lactose and mineral puffs in the buttermilk concentrate, and just spaghetti, and in the finished product, leads to the appearance of a sphdnum-smack flavor unnatural for the oil. Concentration of buttermilk on a vacuum evaporator is costly and cumbersome equipment.

Цепью изобретени   вп етс  повыще- ние биологической ценности готового продукта.The chain of the invention is to increase the biological value of the finished product.

Поставленна  цель достигаетс  тем, что в качестве бепковосодержащего мопочного концентрата используют фракцию , полученную ультрафильтрационной обработкой обезжиренного молока, выделенного на первой и второй стади х сепарировани  с посг|рдуюшим смешением полученньгх концентратов, а нормализацию сшгоок ведут до содержани  жира 40-7О%.The goal is achieved by using the fraction obtained by ultrafiltration processing of skimmed milk, isolated in the first and second stages of separation with subsequent mixing, and the normalization of batching is reduced to a fat content of 40-7%.

Предлагаемый способ осуществл етс  следующим образом.The proposed method is carried out as follows.

Спивки жирностью 30-40% поступают на пастеризатор, где их нагревают до 85-97с. Полученные после вторичного сепарировани  сливки жирностью 70- 84% подают в ванны дп  высокожирных сливок. Все обезжиренное молоко охлаждают до 1О С и направл ют на ультраSpishki fat content of 30-40% comes to the pasteurizer, where they are heated to 85-97s. The cream obtained after secondary separation with a fat content of 70-84% is fed into baths dp high-fat cream. All skimmed milk is cooled to 10 ° C and directed to ultra

SU772526623A 1977-09-06 1977-09-06 Butter production method SU645640A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU772526623A SU645640A1 (en) 1977-09-06 1977-09-06 Butter production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU772526623A SU645640A1 (en) 1977-09-06 1977-09-06 Butter production method

Publications (1)

Publication Number Publication Date
SU645640A1 true SU645640A1 (en) 1979-02-05

Family

ID=20725824

Family Applications (1)

Application Number Title Priority Date Filing Date
SU772526623A SU645640A1 (en) 1977-09-06 1977-09-06 Butter production method

Country Status (1)

Country Link
SU (1) SU645640A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103607900B (en) * 2011-06-24 2015-06-03 株式会社明治 Butter having excellent flavor and high content of nonfat milk solids, and method for producing same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103607900B (en) * 2011-06-24 2015-06-03 株式会社明治 Butter having excellent flavor and high content of nonfat milk solids, and method for producing same

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