METHOD FOR PRODUCING CANNED STERILIZED CHEESE BUTTER

摘要

FIELD: milk industry. SUBSTANCE: method involves introducing melted cheese mass of hard rennet cheeses with fat content of 27-28% and COMO ? content of 23-28% into high-fat cream with fat weight part of 7 wt% at temperature of 65-68 C and providing intensive mixing, with melted cheese mass being introduced in an amount of 30% by weight of cream; packaging resultant mass in seamless stamped cans with net weight of 210 g made from aluminum alloy and coated with edible lacquer, in cans made from sterlicon or tube of soft film package with diameter of 50 mm and net weight of 100-300 g; pressurizing under vacuum and sterilizing at temperature of 112 C for 20 min; providing staged cooling to temperature of 60 C at cooling rate of 4-5 C/min, to temperature of 60-30 C at cooling rate of 2-3 C/min and holding in cooling chamber with temperature of 8-15 C for 13 hours. Method allows cheese butter keeping time to be increased up to 1-1.5 years under uncontrolled temperature conditions below 25 C. EFFECT: improved quality of canned sterilized cheese butter and simplified method. 1 ex