| 摘要 |
dairy industry, particularly, production of butter. SUBSTANCE: method involves separation of milk at temperature 70-72 C, pasteurization and deodorization of prepared cream. Repeated separation of cream is conducted up to preparation of highly-fat cream with its following normalization by condensated buttermilk with content of dry substance 39-40%, and transformation into butter. EFFECT: increased biological value of butter, and its viscoelastic and organoleptical properties; broadened assortment of production. 1 ex
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