Cream preparation for butter production

Maslac je mliječni proizvod velike prehrambene vrijednosti s udjelom mliječne masti >80% koja određuje njegovu karakterističnu aromu. Za proizvodnju maslaca ključna je tehnološka operacija pripreme vrhnja koja uključuje njegovo fizikalno i/ili biokemijsko zrenje. U proizvodnji maslaca od slatkog vrhnja fizikalno zrenje obavezan je postupak zbog kristalizacije mliječne masti koja ima izravan utjecaj na konzistenciju i aromu maslaca. U proizvodnji maslaca od kiselog vrhnja radi razvitka specifične arome uz fizikalno, provodi se i biokemijsko zrenje vrhnja. Nepravilan tijek zrenja vrhnja ima negativan utjecaj na senzorne karakteristike i raspoređenost udjela vode i masnih kiselina u maslacu.Butter is a dairy product with great nutritional value which milk fat content (>80%) determines its characteristic aroma. For the butter production, the stage of cream preparation which includes both physical and biochemical ripening is very important. For production of sweet cream butter, physical ripening is mandatory process due to the crystallization of milk fat, which has direct impact on the consistency and flavor of the butter. For production of sour cream butter, in order to develop a specific aroma, in addition to the physical, biochemical ripening of the cream is also taking a part in butter production process. Improperly conducted ripening of the cream is leading to negative impact on the sensory properties of the butter as well as distribution of water and fatty acids in butter