METHOD FOR PRODUCING BUTTER WITH YOGHURT Russian patent published in 2021 - IPC A23C15/16 

FIELD: food tech.

SUBSTANCE: invention relates in particular to the dairy industry. Method for production of butter, including pasteurization of cream, cooling, ripening, heating to the whipping temperature, whipping until the formation of butter grains and obtaining a layer. Then, into the butter layer with a temperature of 25-28°C and a mass fraction of fat of 82-84%, there's to introduce 25-29% of freshly prepared yogurt with a fat mass fraction of 3.2-3.4% and a dry matter content of 14-16%, obtained by ripening a pasteurized mixture with a fat content of at least 3.2%, consisting of whole milk and buttermilk, while the mixture is ripened by adding lactic acid bacteria of dry starter cultures, Lyofast Y429A and Lyofast LPRA, at a temperature of 38-42°C for 14-17 hours. The resulting mixture is subjected to a two-stage mechanical treatment - initially intensive, for 10-25 minutes with a knife mechanism, followed by stirring with a slow-speed mixer. The finished butter is packed and cooled.

EFFECT: method allows obtaining low-calorie butter, with increased taste, dietary and nutritional properties.

1 cl, 3 ex