About technologies and equipment for continuous butter production
The article provides materials on the development of technology and technical base for the butter production, as well as data on the quality of traditional types of butter of 82,5 and 72,5 %, produced on continuous production lines by churning cream in continuous butter makers and by converting high fat cream in butter makers of lamellar and cylindrical type of various manufacturers. The obtained data indicate the presence of certain differences, which can serve as one of the criteria when choosing a particular method and its hardware design for the butter production.