FIELD: food industry.
SUBSTANCE: invention relates to the food industry, particularly to the dairy industry. The method of production of butter is comprised of the stages of: providing a raw material for butter with a fat content of at least 35% wt.; bringing the defatted dry matter in the raw material for butter to the range of 0.15% wt. to 1.8% wt.; optionally, churning the raw material for butter producing butter; and adjusting the pH to produce a butter product with a pH in the range between 4.5 and 8.5.
EFFECT: method allows producing butter, wherein the degree of browning is adjustable to the desired level during frying, wherein the butter does not darken or burn during frying but provides an attractive brown color of the product during frying.
14 cl, 4 tbl, 6 ex
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|---|---|---|---|
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