SU645640A1 - Butter production method - Google Patents
Butter production methodInfo
- 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
Links
Landscapes
- Dairy Products (AREA)
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
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)
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 |
-
1977
- 1977-09-06 SU SU772526623A patent/SU645640A1/en active
Cited By (1)
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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