METHOD FOR PRODUCING OF VOLOGODSKY BUTTER

摘要

FIELD: milk industry. ^ SUBSTANCE: method involves feeding milk; slightly heating and separating milk; producing cream; performing in-flow pasteurization of cream; separating hot cream for producing of high-fat cream; normalizing; converting high-fat cream into butter; cooling and packaging resultant cream. Vologodsky butter is produced using fresh milk and cream preliminarily sampled as to evidence of pasteurization flavor. After pasteurization procedure, cream is hold in reservoir equipped with jacket for 10 min at pasteurization temperature. High-fat cream is subjected to thermo-mechanical processing for conversion thereof to butter using system consisting of two butter makers connected in series. Butter has prolonged shelf life reaching two months. ^ EFFECT: improved flavor and aroma natural for butter and increased storage time. ^ 2 ex