METHOD FOR STABILIZING SOUR-CREAM BUTTER BY MOISTURE CONTENT THEREOF

摘要

A method for stabilizing sour-cream butter by moisture content thereof provides for supplying a normalization component depending on the value of deviation of actual value of moisture content of the butter from the preset one on the outlet of a butter churn. The stabilizing normalization component with lowered moisture content is supplied into the production area of the butter churn simultaneously with a bacterial starter.