Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   MAY 2017 , Volume 14 , Number 63; Page(s) 63 To 72.
 
Paper:  STUDY ON POSIBILITY OF SPREAD PRODUCTION USING SOYA OIL AND LACTIC MILK
 
Author(s):  TORKASHVAND Y.*
 
* ANIMAL SCIENCE RESEARCH INSTITUTE
 
Abstract: 

Import of 2000 tons of butter that meets parts of domestic need equals over100 million dollar per year. Also we can produce butter flavouring in the product using encubation of di-acetyl mesophillic starter and yoghurt thermophillic starter in skim milk (water phase). The sample that is produced with mesophillic starter had a better aroma in %5 level than imported lactic butter and has little tangible difference with it in terms of texture, taste and other organoleptic properties. All organoleptic properties were range from good to very good and the texture, spreadability and consistency were very good in %5 level. Experimental production of this product in the way just described has been successfully done with slight changes in application of machinary in Minoodasht Cheese Plant (in Golestan Province) as mentioned, margarine emulsion of butter could be properly produced, solidified, kneaded and packaged domestically using suitable layout of some three jacketed tank, a vigorous agitator, a circulation pump, a continuous ice-cream maker and a butter wrapping (packaging) machine, in other dairy plants.

 
Keyword(s): SPREAD, LACTIC MILK (CULTURED MILK), POLYMORPHYSM, EMULSION SOLIDYFYING