Method of making butter

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

Patent

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Details

426 40, 426583, 426664, A23C 1506

Patent

active

048205397

ABSTRACT:
A defined amount of a product containing concentrated non-fat dry substance is supplied in such a way that the content of non-fat dry substance in the butter is adjusted to the maximum permissible level during the buttering process.

REFERENCES:
patent: 2406819 (1946-09-01), Farrall
patent: 3324551 (1967-06-01), Mnilk et al.

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