| 摘要 |
FIELD: food industry. SUBSTANCE: method involves application of lactic-acid bacteria Streptococcus diacetilactis and bifidobacteria (3-7%), pasteurization of cream, aging, churning, treatment, and butter supplementation with additives. The treatment takes 5-10 min at 30-32 C. Some starter is applied together with the additives after the churning stage. EFFECT: longer shelf life; higher dietetic value. |
