| 摘要 |
FIELD: food industry. SUBSTANCE: to manufacture product, into normalized blend prepared from cream with portion of fat 46- 80 wt %, before pasteurization, are introduced emulsifier and stabilizer solutions or only stabilizer solution in amounts providing their concentrations in butter 0.2-0.5 and 0.5-3.0% or 0.3-1.5%, respectively. Resulting milk-fat dispersion is subjected to thermomechanical treatment on commercial equipment at mechanical action intensity 7.5-12.5 W/kg and outlet temperature 14-17 C. Use of preservatives, antioxidants, dyes, vitamins, butter aromatizers is also possible. EFFECT: stabilized transformation of milk-fat dispersion with reduced portion of fat and improved consistence of butter. 3 cl, 6 ex
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