METHOD FOR BUTTER MOISTURE CONTENT STABILISATION DURING BUTTER PRODUCTION IN CONTINUOUS OPERATION BUTTER MAKERS

摘要

FIELD: food industry.SUBSTANCE: invention is related to butter production. The method envisages determination of butter grain temperature at the churner output and the cream temperature at the churner input and stabilisation of these temperatures difference with account for the magnitude of its deviation from the technologically admissible value.EFFECT: invention enables functional control over moisture content in butter and to ensure increase of butter quality indices.1 dwg