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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU200900680UpriorityCriticalpatent/UA42170U/en
Publication of UA42170UpublicationCriticalpatent/UA42170U/en
A method for making butter includes pasteurizing cream, deodorating, cooling, ripening, churning the cream, mechanical treatment of a butter layer. While carrying out the mechanical treatment of the butter layer, a suspension of powdered linseed is added directly therein in an amount of 0.4...6.0% of the content thereof in the ready butter. Said suspension is prepared by mixing a dry powdered linseed with the water preliminary pasteurized or with buttermilk, or with milk, or with cream in a ratio of 1:3-1:12, at a temperature of 20...40 °С with the further keeping of the suspension at this temperature in the course of 10...30 min. and cooling of the prepared suspension up to the temperature of adding thereof into the butter layer.
UAU200900680U2009-01-302009-01-30Method for making butter
UA42170U
(en)