| 摘要 |
This butter production method consists of cream extraction, its mixing with a separated whey cream, consisting of cooling 5-25% from the cream amount, which is ripened at a temperature of 85 degrees C-105 degrees C and kept for 10-20 seconds, and mixing vegetable oils before beating. The amount of vegetable oils in the ripened cream is 2-3%. This method allows better sweating of the milk fat, it is insusceptible to energy and time, allows extending the assortment of butter products, and the butter made by this method has good taste. |
