[Optimizing the conditions of churning creams into butter]
2001
Yeresko, H.A. | Hulyayev-Zaitsev, S.S. | Mayiboroda, Yu.V. (Technological Inst. of Milk and Meat, Kyiv (Ukraine))
The dependence of energy consumption while churning creams on its fat content and concentration in the fat of crystalline stage is revealed. It is stated that the basic factor which makes for the storage term reduction while rising in fat concentration is increasing the effective connection of fat balls while processing the creams mechanically. As a result of the research work, recommendations on the specifications of the buttermaking technology by means of churning are given
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