| 摘要 |
dairy industry. SUBSTANCE: dairy product contains milk fat, vegetable oil or mixture of vegetable and fish oils, aromatizer, flavor additive and water. For preparation of dairy product, homogenization is conducted in three stages. At the first stage, mixed are milk fat and vegetable fat, the latter is in the form of margarine. Aqueous solution or aqueous suspension of flavor additive and aromatizer is prepared at the second stage. At the third stage, aqueous solution or aqueous suspension of flavor additive and aromatizer is introduced in mixture of milk fat and margarine. The mixture is mixed at temperature 12-25 C, preferably at temperature 14-16 C till preparation of homogeneous emulsion of "water-in-oil" type, The prepared mixture is cooled, aged and packed. EFFECT: improved biological value of organoleptical properties of natural butter. 13 cl, 1 tbl
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