BUTTER WITH FLAVOR ADDITIVES Russian patent published in 2024 - IPC A23C15/00 A23C15/02 A23C15/06 

FIELD: dairy industry.

SUBSTANCE: method of butter production includes cream pasteurisation at 90±5 °C, separation to produce high-fat cream, normalization, introduction at temperature of 65±1 °C into standardized cream of fruit and berry filler or fresh washed and dried berries, selected from red bilberries, cranberries, bilberry, blueberries, a mixture of polydextrose and gum arabic or a mixture of polydextrose and pectin is stirred, maintained at temperature of 65±1 °C for 20±1 min and delivered into a butter maker.

EFFECT: invention allows to reduce caloric content of the product, reduce the risk of microbiological spoilage of the product, as well as produce balanced butter saturated with flavor additives.

1 cl, 8 tbl, 8 ex