Український Державний Університет Харчових Технологій
Украинский Государственный Университет Пищевых Технологий
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A process for butter production provides for obtaining of high-fat cream, normalization, transformation of high-fat cream to butter, homogenization, in doing so pectin is introduced in amount of 0.3-1.8% of its content in butter prepared, it is prepared of dry pectin by mixing thereof in amount of 5-10% of the weight of preliminary pasteurized water, buttermilk, milk and cream at temperature of 65-85 °C and following maturing at that temperature for 30-90 minutes. Thereafter solution prepared is cooled to homogenization temperature of butter.
UA2001075356A2001-07-262001-07-26Process for butter production
UA43298A
(en)
FRESH DAIRY PRODUCTS WITH THE ABILITY TO CAUSE THE SENSE OF POSABSORBTIVE SATURATION ON THE BASIS OF WATER-SOLUBLE FIBERS AND METHODS OF PRODUCING THEM