METHOD OF BUTTER PRODUCTION Russian patent published in 2008 - IPC A23C15/02 

FIELD: food products manufacturing technique.

SUBSTANCE: method of butter manufacturing involves producing high-fat cream, its standartisation, following cooling and mechanical treatment to obtain butter. Pumpkin-oil paste is introduced when mixing to the high-fat cream before its standartisation. The paste is manufactured by drying pumpkin press residues, simultaneous grinding and extracting by vegetable refined deodorised oil in thin spiral-rotating film 0.5-1.0 mm thick with pressure gradient 10-20 MPa, temperature 20-30°C and relation pumpkin press residues-vegetable refined deodorised oil (40-60) - (60-40). The mix is separated producing the desired product. Weight fraction of pumpkin-oil paste accounts for 2.0-5.0% to the high-fat cream weight. The paste is introduced in the form of emulsion in pasteurised whole milk with relation pumpkin-oil paste-pasteurised whole milk equal to (1:1)-(1:3).

EFFECT: improved structural-mechanical and consumer properties.

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