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Application filed by Володимир Миколайович БородаєнкоfiledCriticalВолодимир Миколайович Бородаєнко
Priority to UAU201400872UpriorityCriticalpatent/UA91929U/en
Publication of UA91929UpublicationCriticalpatent/UA91929U/en
A method for making sour butter by a method of converting high-fat cream or a cream mixture and pasteurizing, cooling thereof and adding a bactericidal starter, converting the obtained mixture into the finished product with the aid of thermo-mechanical processing, packaging the finished product. The process of butter-making is carried out in a plate scraper churn, where cooling of the high-fat cream is carried out in the hollow of a plate cooler. While decreasing temperature up to a temperature of 16-21 °C, the bactericidal starter, cooled up to a temperature of 16-21 °C, is added into the above-mentioned hollow.
UAU201400872U2014-01-302014-01-30Method for making sour butter
UA91929U
(en)