BUTTER PRODUCTION METHOD Russian patent published in 2004 - IPC

FIELD: milk industry. SUBSTANCE: method involves pasteurizing cream; cooling and providing maturation; heating to churnability temperature; churning until butter layer is formed; introducing into layer starter comprising active additive such as "Biovestin" or "Biovesting-lacto" in symbiosis with pure cultures of Lactobacillus Acidophilus and Streptococcus Diacetactis introduced in the ratio of 1:0.2:0.3, respectively. Vegetable oil such as linseed oil is introduced in an amount of 1.5-10% by receipt weight of mixture. EFFECT: increased nutritive and biological value, improved organoleptical, dietary and prophylactic properties of butter. 2 cl, 1 tbl