Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1982-11-19
1984-05-08
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426604, A23D 302
Patent
active
044474636
ABSTRACT:
A churn-free process for producing a spreadable dairy product includes the steps of: providing a cream having a fat content in the preferred range of approximately 38-42% butterfat; concentrating the cream to increase the fat content to at least 80% butterfat; processing the cream through a homogenizer such that the cream is inverted from an oil-in-water emulsion to a water-in-oil emulsion; adding a liquid vegetable oil to the water-in-oil emulsion; and cooling the vegetable oil/cream mixture sufficiently, preferably through a swept-surface heat exchanger, such that a viscous spread-like mixture is produced.
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"Gold'n Flow . . . a Continuous Buttermaking System," taken from the Cherry-Burrell Company Sales Manual of Feb. 1954.
"Creamery Package Process," in Fundamentals of Dairy Chemistry, by Webb, Johnson and Alford, pp. 587-588, (3d ed.), 1980.
Antenore Donald E.
Schmadeke Donald W.
Stewart Rodney A.
Land O'Lakes, Inc.
Yoncoskie Robert A.
LandOfFree
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