METHOD OF BUTTER PREPARATION Russian patent published in 2003 - IPC

FIELD: dairy industry, particularly, method of producing butter with increased content of moisture, particularly, partial substitution of dairy fat for vegetable one. SUBSTANCE: method includes cream pasteurization, cooling by natural way, separation till preparation of high-fat cream, and normalization. After normalization of high-fat cream, vegetable fat is introduced in ratio to dairy fat 1:1. Emulsifier is introduced in prepared mixture in amount of 0.4% in terms of final product, then mixture is pasteurized with mixing at temperature 84-86 C for 15-20 min. Mixture is cooled up to 70-75 C, and tonarol is introduced in the form of granulated powder or gelled capsules at operating mixer. Mixture is cooled up to temperature 60-70 C, and microbiological carotene is introduced. Mixture is thoroughly mixed and directed to butter-transformer of plate type. EFFECT: dietetic butter with higher content of vegetable fat, moisture and dry fat-free milk residue; increased storage life and prophylactic properties.