Method for producing butter enriched with antioxidants

Abstract

This utility model relates to the dairy industry, specifically to a technology for producing butter enriched with mineral components and antioxidants aimed at enhancing the oxidative stability and nutritional value of the product. The technical result is increased resistance of butter to oxidative processes, delayed rancidity, improved microbiological stability, and increased nutritional value. The result is achieved by introducing magnesium powder and the antioxidant butylhydroxyanisole (BHA) into the original product in strictly defined concentrations during the butter production process, followed by mixing until the components are evenly distributed throughout the product.