| 摘要 |
The sepd. cream contg. 40-50% fat is inoculated at 40-50 deg. C with 5% strongly acidifying lactic acid bacterial culture, esp. of Lactobacillus casei, to effect a spontaneous biological pre-acidification. (b) Pre-acidification is broken off on reaching pH 5.5-5.8 and the cream is pasteurised at 85-110 deg. C. (c) The cream is cooled immediately to 3-20 (3-10) deg. C for a pause of 20-30 min. and (d) heated, in a continuous flow, to churning temp. 12-16 deg. C and churned in standard butter-making equipment while adding, and kneading in, 6% of a mesophilic aromatic-intensive lactic acid bacterial culture, consisting esp. of 40% Streptococcus cremoris and 60% Leuconostoc cremoris. (e) The butter is packed and after-ripened by storing 24 hrs. in a cooling-chamber at 3-5 deg. C until reaching pH 4.7-5.
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