METHOD FOR MANUFACTURING BUTTER Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: the present innovation deals with manufacturing dietary dairy products for prophylactic and curative nutrition. It includes obtaining high-fat cream, its normalization followed by cooling and mechanical treatment by forming butter. Cream before its normalization should be supplied with oil- fat phospholipid product obtained due to a 4-fold mixing preheated food plant phospholipids with organic solvent, addition of mixture solution of citric and succinic acids in flooded acetone into solvent before the third mixing 5-10% against phospholipids weight, this solution is taken at the quantity of 1-2.5% against phospholipids weight at acids ratio in mixture being (1:1) - (3:1), division of phases into solution of neutral lipids in solvent and phospholipids followed by drying phospholips, moreover, weight portion of oil-fat phospholipid product corresponds to 0.5-2.5% against weight of high-fat cream; it should be added as emulsion in pasteurized whole milk at oil-fat phospholipid product : pasteurized whole milk ratio being (1:1) - (1:5) or as emulsion in buttermilk at oil-fat phospholipid product : buttermilk ratio being (1:1) - (1:5). The innovation enables to improve consumers' properties and increase biological valuability of butter. EFFECT: higher efficiency. 1 cl, 3 ex, 1 tbl