BUTTER PRODUCTION PROCESS Russian patent published in 2004 - IPC

FIELD: food industry.

SUBSTANCE: invention relates to production of dietary dairy products intended for preventive nutrition. Production of such butter consists in preparing first high-fatty cream, which is then normalized and cooled. Thereafter, cream is subjected to mechanical treatment to give butter. Process is characterized by that, before normalization, to high-fatty cream under churning are added phospholipides obtained from defatted vegetable phospholipides via ethanol extraction to give solid phase constituted by mixture of ethanol-insoluble phospholipides including phosphatidylethanolamines, phosphatidylserines, phosphatidylinositols, and phosphatide acids in amount 75-90% on the total weight of phospholipides in solid phase, whereas weight percentage of the latter in high-fatty cream is 0.5 to 5.0%. Phospholipides are added in the form of emulsion in pasteurized whole milk at their weight ratio to pasteurized whole milk between 1:1 and 1:5.

EFFECT: improved consumer properties and increased physiological value of product.

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