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Study of the methods of cream treatment in the manufacture of ripened cream butter


, : Study of the methods of cream treatment in the manufacture of ripened cream butter. Trudy, Litovskii Filial Vsesoyuznogo Nauchno issledovatel' skogo Instituta Maslodel' moi i Syrodel' noi Promyshlennosti 7: 33-43

A study was made of the suitability for ripened-cream butter manufacture of the Dudenkov method of cream treatment involving splitting cream pasteurized at 93-94 deg C into 2 equal portions, subjecting 1 portion to ageing at 5 deg C and the 2nd portion to ripening at 12-15 deg C with 'Kaunas' starter to a titratable acidity of 53-73 deg T, and then recombining the 2 creams to obtain a mixture of the desired acidity, e.g. 33-34 deg T.

US$29.90


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