Process for the production of beatable cream of low fat content

Details Process for the production of beatable cream of low fat content Process for the production of beatable cream of low fat content

1983-11-10

1985-10-15

Jones, Raymond

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Foam or foamable type

426586, A23C 1314

Patent

active

045473854

ABSTRACT:
A process for the production of a beatable cream of low fat content and high keeping quality is described. The cream is given a fat content of 17-31% by weight and will have a shelf life of up to 8 weeks when kept in cold storage. Cream having a fat content of more than 35% by weight is mixed with sweet buttermilk, tempered by alternate heating and chilling, and is then heated to a temperature above the melting point of the fat. The pH of the cream is adjusted to about 5.95-6.25 by adding sour milk or sour buttermilk, whereupon the mixture is allowed to swell. After that, it is homogenized, chilled and sterilized. After sterilization, it is again homogenized in two steps at a temperature above the melting point of the fat, whereupon it is chilled and packaged.

REFERENCES:
patent: 2487698 (1949-11-01), Diamond
patent: 3314798 (1967-04-01), Graves
patent: 3468671 (1969-09-01), Bratland
patent: 3505077 (1970-04-01), Bratland
patent: 3883670 (1975-05-01), Pinnings et al.
patent: 3944680 (1976-03-01), van Pelt et al.
Lampert Modern Dairy Products, Chem. Publ. Co., NY 1965, pp. 212-219.

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