Technological features of the yeast puff pastry made from creamery butter

grass. It has been studied that New Zealand butter has several advantages: high content of natural β-carotene, vitamins D, K2, and E; pure creamy taste, and aroma. During research the authors investigated the technological properties of the product on the example of the manufacture of yeast puff products. During the study, the dependence of the technological properties of New Zealand butter made from August to January on the profile of fatty acids, thermal stability, solid fat content, and β-carotene content was studied; as well as their influence on the organoleptic characteristics of finished yeast puff products. It was found out that butter made between August and October is more plastic and soft, it requires a decrease in the operating temperature of the butter by 2–4 ° C, in contrast to the butter of the November-January season. Recommendations on the technological conditions for the manufacture of yeast puff products are formulated.