SCIENTIFIC AND TECHNICAL BASES OF MANUFACTURE OF BUTTER FROM THE COW MILK

Abstract

Now, in connection with sharp increase of assortment of a butter with adjustable structure and properties, and also with the lowered maintenance of a fatty phase, interest to manufacture of the butter received in the way of transformation высокожирных of cream has considerably increased. It is established, that manufacture of a butter by way of transformation высокожирных cream has a number of lacks which reduce its economic efficiency. As a result of the spent researches lacks the new way of manufacture of a butter on resource-saving technology with use of a separate method of thermal processing of cream is offered, which allows to raise a butter production efficiency, to improve its quality, to lower the cost price.