FIELD: food industry.
SUBSTANCE: invention relates to a combined dairy butter production method. One prepares a mixture of fats by way of mixing (during 3-5 minutes) a solid fat, melted and heated to 50-60°C, and an emulsifier, separately dissolved in fat at a temperature of 80-85°C and a liquid fat. One adds pasteurised milk heated to 72-75°C to the mixture and emulsifies it for 25-30 minutes to produce an emulsion. The emulsion is cooled on a butter worker till the temperature is 12-17°C. The product is packed and frozen. The frozen product (fatty base) and dairy butter are maintained till the temperature in the bulk is 5-10°C. Then the fatty base and dairy butter are separately homogenised, mixed, packed and cooled.
EFFECT: invention allows to improve the product quality.
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