Aujourd'hui, les barattes industrie

Aujourd'hui, les barattes industrielles sont en métal. Le barattage s’effectue à rotation plus élevée et en continu.
COLLECTE DE LAIT
ÉCRÉMAGE : séparation de la crème du lait par force centrifuge.
PASTEURISATION DE LA CREME.
REFROIDISSEMENT à 10°C
MATURATION par refroidissement de la crème et adjonction d’acide lactique et de ferments aromatiques.
BARATTAGE à rotation élevée : séparation de la matière grasse et du babeurre par battement de la crème.
LAVAGE des grains de matière grasse à l’eau pure pour enlever toute trace de babeurre.
MALAXAGE : le beurre est malaxé, jusqu’à obtenir une texture lisse et homogène.

Résultats (Anglais) 1:

Today, industry churns are metal. churning occurs at higher rotation and continuous

skimming milk collection:.. separating cream from milk by centrifugal force

cream pasteurization cooling to 10 ° c
maturation by cooling the cream. addition of lactic ferments and aromatic acid.
Churning at high speed:separation of the fat and buttermilk by beating cream.
Washing grains of fat with clean water to remove all traces of buttermilk
Mixing:. Butter is kneaded until smooth and homogenous texture
.

Résultats (Anglais) 2:

Today, the industrial churns are metal. Churning is done at higher rotation and on-going
milk collection
SKIMMING: separation of the cream by force centrifugal.
PASTEURIZATION of the cream.
10 ° C cooling
MATURATION by cooling cream and adding of lactic acid and aromatic ferments.
CHURNING to high rotation: separation of fat and buttermilk by beat of cream.
WASHING grains of fat in pure water to remove all traces of buttermilk.
mixing: butter is kneaded to obtain a smooth and homogeneous texture.
.

Résultats (Anglais) 3:

Today, the churns are industrial metal. The churning is carried out at higher revolutions and continuously.
COLLECTION OF MILK
ÉCRÉMAGE: separation of the cream of the milk by centrifugal force.
PASTEURIZATION OF CREAM.
COOLING to 10°C
MATURATION by cooling of the cream and addition of lactic acid and aromatic ferments.
Churning high rotation:Separation of the fat and buttermilk by beat in the cream.
Washing of grains of fat to the pure water to remove any trace of buttermilk.
MIXING: the butter is stirred, until you obtain a smooth texture and homogeneous.