Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1974-03-18
1976-06-08
Golian, Joseph M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426580, 426581, 426603, A23C 1512, A23C 700
Patent
active
039624641
ABSTRACT:
A process for preparing a butter-like dairy product, which comprises the steps of pasteurising a cream containing not more than 40% by weight of fat, centrifuging the pasteurised cream and recovering a concentrated cream containing 50 to 65% by weight of fat, adding skimmed milk in quantity such as to reduce the fat content of the final product to between 47 and 56%, heating the cream to a temperature not exceeding 93.degree.C in 5 to 60 seconds, adding 0.05 to 5.0% by weight of an acid substance in quantity such as to bring the pH of the final product to between 5.2 and 5.6, said temperature being such that immediately after acidification said cream is at at least 85.degree.C, said acid substance being selected from the group consisting of an acid culture of a microorganism producing a butter flavor and an edible acid in combination with a butter flavor, cooling the resulting mixture to a temperature between about 2.degree. and 10.degree.C and holding the product at this temperature for at least 24 hours.
REFERENCES:
patent: 2085134 (1937-06-01), Wendt
patent: 3266904 (1966-08-01), Duin et al.
patent: 3314798 (1967-04-01), Graves
patent: 3407075 (1968-10-01), Barker
patent: R19123 (1934-03-01), Wendt
mcDowall The Buttermaker's Manual, 1953, New Zealand Press: Wellington, vol. I, p. 733, vol. II, pp. 1123-1126.
Golian Joseph M.
Societe d'Assistance Technique pour Produits Nestle S.A.
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