Аңдатпа
The butter formation process depends on the physical ripening of cream, cream churning, and butter grain processing. Various methods are used to improve and intensify this process, depending on the application of the theory of cream butter churning and the physical processes occurring during churning. This paper investigates the effect of whey protein concentrate WPC-60 on the cream churning and butter formation process in the production of butter with a fat content of 82.5%, with the aim of intensifying the process. The whey protein concentrate was added in the form of a cream module (dissolving WPC-60 powder in cream) at a ratio of 1:3. During cream churning, it was proposed to add WPC-60 in the form of a cream module introduced into the churned cream in amounts ranging from 0.5 to 1.5%. Experiments were carried out during summer and winter periods under different churning temperature regimes. The butter formation process, fat content in buttermilk, actual butter yield, degree of milk fat utilization, moisture mass fraction, amount of free (leaking) fat, and butter thermal stability were studied. It was found that the use of WPC-60 contributes to accelerating the churning process, reducing fat losses into buttermilk, and increasing the degree of milk fat utilization compared to control samples. The most effective regimes were: in the summer period – temperature of 6-8°C with the addition of 1% WPC-60; in the winter period – temperature of 10-12°C with the addition of 1.5% WPC60. The obtained results confirm the feasibility of using whey protein concentrate WPC-60 in the batch churning method for the production of butter with a fat content of 82.5% and improved quality indicators.