Establishment of the Rational Technological Production Modes of Butter with a Natural Antioxidant Complex
The priority factors while choosing butter for purchase for the majority of customers are its organoleptic characteristics (64.8% of respondents) and shelf life (63.5 %). However, there are irreversible undesirable changes in quality characteristics during the long-term storage of the product due to the ongoing biochemical and chemical processes. A man can partly solve a problem of butter resistance storage increasing by introducing into its composition of effective antioxidants of natural origin and their complexes that slow down the processes of oxidative spoilage. While applying antioxidants of natural origin in the butter production technology, manufacturers are to develop technological regimes that provide a high level of its organoleptic, structural and mechanical properties. This paper consists of modern standard research methods and results processing methods. The optimal selection criterion of butter production technological modes with a complex of natural antioxidants was the initial beating temperature. When choosing it, a man considered the fatty acid composition of milk fat and the duration of beating determined by achieving the required organoleptic, physical, chemical, structural, and mechanical characteristics of the final product. According to the obtained results, the beating temperature of 8 °C and the 35-40 min duration are the rational regimes of cream beating that provide butter solid, plastic, heat-resistant consistency, with a coagulation and crystallization structure, capable of spreading. Presented butter production technological scheme is an improved technology that is to make a natural antioxidant complex just before the process of beating cream and the use of differentiated beating modes.