| 摘要 |
FIELD: dairy industry. ^ SUBSTANCE: the present innovation deals with milk inspection, milk heating and separating to obtain and pasteurize cream in the flow followed by separating hot cream to obtain high-fat cream. Then comes standardizing, transformation of high-fat cream into butter followed by cooling and packaging. Moreover, for the purpose to manufacture vologodskoye butter it is necessary to apply fresh milk of "Extra" sort. Transformation of high-fat cream into butter should be carried out in the system of two successively connected butter churns - lamellar and cylinder ones. As for cooling high-fat cream at transformation into butter one should apply ice-cold water. The innovation enables to produce a ready-to-use product of high plasticity, pronounced "nut" taste peculiar to vologodskoye butter and prolonged storage terms. ^ EFFECT: higher efficiency of manufacturing. ^ 2 ex |
