FIELD: dairy industry. SUBSTANCE: method involves the conversion of highly fat cream to butter by intensification of crystallization process of dairy fat glycerides and improvement of the ready product consistence. To highly fat cream (fat mass part is 65-75%) 17-19%-th solution of distilled monoglycerides in dairy fat is added at 67-75 C on the basis of their content in butter 0.2-0.3%. EFFECT: accelerated process of cream conversion to butter. 1 tbl
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