METHOD OF MANUFACTURING FERMENTED MILK BUTTER Russian patent published in 2010 - IPC A23C15/00 A23C15/02 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing acid creamy butter. Invention includes cream pasteurisation, cooling, maturing, warming till kneading temperature. The cream is kneaded till oil layer forming, bacterial concentrate of such clean cultures as Bifidobacterium longum B 379 M, Lactobacillus acidophilus 97, Streptococcus diacetilactis, Propionibacterium shermanii 12AE in ratio 2:1:1:1, in amount of 3-5% and cooking oil in amount of 1.5-3% to butter mass with following mixing at temperature of 30-32°C during 5-10 minutes and cooling are added to the obtained layer.

EFFECT: invention allows to obtain product with increased probiotic, preventive and biological properties and to expand butter assortment.

3 tbl, 2 ex