UA108580C2 - Method of current production of sour cream butter - Google Patents

Method of current production of sour cream butter

Info

Publication number
UA108580C2
UA108580C2 UAA201404469A UAA201404469A UA108580C2 UA 108580 C2 UA108580 C2 UA 108580C2 UA A201404469 A UAA201404469 A UA A201404469A UA A201404469 A UAA201404469 A UA A201404469A UA 108580 C2 UA108580 C2 UA 108580C2
Authority
UA
Ukraine
Prior art keywords
imb
current production
preparation
sour cream
maturation
Prior art date
Application number
UAA201404469A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Oksana Vasylivna Bodnarchuk
Heorhii Oleksiiovych Yeresko
Natalia Fedorivna Kihel
Yurii Vasyliovych Maiboroda
Olena Anatoliivna Semenivska
Original Assignee
Inst Of Food Resources Of Naas
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Inst Of Food Resources Of Naas filed Critical Inst Of Food Resources Of Naas
Priority to UAA201404469A priority Critical patent/UA108580C2/en
Publication of UA108580C2 publication Critical patent/UA108580C2/en

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  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Винахід належить способу поточного виробництва кисловершкового масла, який включає пастеризацію, охолодження високожирних вершків, приготування і внесення бактеріальної закваски у зону перетворення фаз в дестабілізатор жирової емульсії, перемішування компонентів, перетворення жирової емульсії, формування структури продукту, дозрівання готового продукту, причому бактеріальну закваску готують сквашуванням молока бактеріальним препаратом ізIMB B-7451,IMB B-7452,IMB B-7450 таIMB B-7453 у співвідношенні 1,5:1,5:0,8:1,2 із розрахунку 1 г/дмза температури (33±1) °С протягом 8-9 год., її дозріванням за температури (15±1) °С протягом 4-6 год. та охолодженням до (8±1) °С, вносять закваску у кількості 2-6 %, після чого готовий продукт піддають дозріванню протягом 3 діб за температури (10±1) °С.The invention relates to a method for the current production of sour cream oil, which includes pasteurization, cooling of high-fat cream, preparation and introduction of bacterial starter in the zone of phase conversion into a destabilizer of fat emulsion, mixing of components, transformation of fat emulsion, formation of product structure, maturation, preparation milk bacterial preparation with IMB B-7451, IMB B-7452, IMB B-7450 and IMB B-7453 in the ratio of 1.5: 1.5: 0.8: 1.2 at the rate of 1 g / dmz temperature (33 ± 1) ° C for 8-9 hours, its maturation at (15 ± 1) ° C for 4-6 hours. and cooling to (8 ± 1) ° C, make the leaven in the amount of 2-6%, after which the finished product is subjected to ripening for 3 days at (10 ± 1) ° C.

UAA201404469A 2014-04-28 2014-04-28 Method of current production of sour cream butter UA108580C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAA201404469A UA108580C2 (en) 2014-04-28 2014-04-28 Method of current production of sour cream butter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAA201404469A UA108580C2 (en) 2014-04-28 2014-04-28 Method of current production of sour cream butter

Publications (1)

Publication Number Publication Date
UA108580C2 true UA108580C2 (en) 2015-05-12

Family

ID=53674478

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA201404469A UA108580C2 (en) 2014-04-28 2014-04-28 Method of current production of sour cream butter

Country Status (1)

Country Link
UA (1) UA108580C2 (en)

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