BUTTER PRODUCTION PROCESS Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: butterfat is mixed with filler and pasteurized. Pasteurizate is emulsified and converted into butter. Butterfat employs either cream or emulsion of butter and non-fat milk at ratio (0.2-5.0): 1, or also emulsion of dried butterfat and non-fat milk at ratio (0.2-5.0): 1, which has been prepared by heating components to 40-60 C, mixing, and emulsification. As filler, soya protein and/or vegetable oil at 50-70 C can be utilized as well as emulsion, whose preparation involves preliminarily mixing non-fat milk with vegetable oil preheated to 50-70 C and fed into milk with velocity 600-1200 kg/h. Butterfat is mixed with filler for 8-12 min at 8-18 C employing stirring speed 20-40 min^-1. EFFECT: lowered cholesterol and saturated fatty acid levels and enlarged butter assortment. 4 cl, 3 ex