FIELD: milk industry. SUBSTANCE: method involves fat normalizing high-fat cream produced of fresh milk at factory and packing in rolled-aluminum alloy stamped edible enamel-lined or sterlicone-lined cans or soft package film tubes of 50 mm diameter; providing vacuum sealing; sterilizing at temperature of 120 C for 30 min; carrying out stepped cooling to temperature of 90 C at cooling rate of 0.5 C/min, from 90 C to 40 C at cooling rate of 5-6 C/min; cooling in cooling chamber from 8 C to 14 C at cooling rate of 0.2-0.1 C/min; holding for at least 15 hours. Method allows weak lard-like taste and melted butter traces to be eliminated and shelf life to be increased from 3 months to 1.5-2 years. EFFECT: increased efficiency and improved quality of product. 3 ex
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