FIELD: dairy industry. SUBSTANCE: method involves preparation of solid cream with moisture mass share of 16 or 20%, then it is packed and sterilized at temperature 120±1 C and aged for 45 min. After it, solid cream is cooled in stages at the following operating conditions: at temperature from 120±1 to 90 C with speed of 1 C/min; from 90 to 40 C with speed of 8 C/min, and, at obtaining temperature of 11±4 C, solid cream is aged for 13±1 h. EFFECT: increased fattiness of sterilized butter; prolonged storage life. 2 ex
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