METHOD OF BUTTER SUBSTITUTE PRODUCING Russian patent published in 1996 - IPC

FIELD: milk industry. SUBSTANCE: method involves the preparing protein-fatty concentrate at the following ratio of components: fat - protein - lactose from 3.7:1.0:0.37 to 7.68:1.0:0.57 by cream ultrafiltration with fat mass part 8-20%. Then concentrate is subjected for thermomechanical treatment at intensity of mechanical effect 335-375 W/kg followed by cooling to 13-14 C. Protein-fatty concentrate can be prepared by evacuation of cream with fat mass part 16-24% and by normalization of high-fatty cream also. EFFECT: improved method of production. 3 cl, 1 tbl