DE973267C - Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion - Google Patents
Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsionInfo
- Publication number
- DE973267C DE973267C DEC971D DEC0000971D DE973267C DE 973267 C DE973267 C DE 973267C DE C971 D DEC971 D DE C971D DE C0000971 D DEC0000971 D DE C0000971D DE 973267 C DE973267 C DE 973267C
- Authority
- DE
- Germany
- Prior art keywords
- water
- fat
- percentage
- milk
- emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Description
Verfahren zur Beschleunigung der Umwandlung von hochprozentiger Milchfett-in-Wasser-Emulsion in hochprozentige Wasser-in-Milchfett-Emulsion Das Verfahren bezweckt die Beschleunigung der Umwandlung von hochprozentiger Milchfett-in-Wasser-EmuIsion in hochprozentige Was,ser-in-Milchfett-Emul@sion durch Zusatz von wasserlöslichen Salzen polymerer anhy.drischer Phosphorsäuren. ZurHers.tellungvonhochprozentigerWasserin-Milchfett-Emwlsion wird die gekühlte, pasteurisiertehochprozentige Milchfett-in-Wasser-Emulsion in großen Wannen, in sogen@annten Reifern, gesammelt, auf 16 bis 1ß° heruntergekühlt und schließlich nach Zugabe einer Spezialkultur und kurzem Durchrühren zwecks Dicklegung stehengelassen. Je nach Fettgehalt derhochprozentigen Milchfett-in-Wasser-Emulsion, der Kulturzugabe und der Temperatur während der Dicklegung geht diese langsamer oder . schneller vonstatten. So benötigt beispielsweise eine hochprozentige Milchfett-in-Wasser-Emulsion von 2911/o Fett und einem Kulturzusatz von 30%o bei 18' durchschnittlich 1a bis 13 Stunden, um die für die Umwandlung nötige Konsistenz zu erzielen.Process to accelerate the conversion of high-percentage milk fat-in-water emulsion into high-percentage water-in-milk-fat emulsion The purpose of the process is to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage water-in-milk-fat emulsion @sion by adding water-soluble salts of polymeric anhydric phosphoric acids. ZurHers.tellungvonhochprozentigerWasserin milk fat Emwlsion the cooled, pasteurisiertehochprozentige milk fat-in-water emulsion in large tubs, in so-called @ annten ripeners, collected, cooled and adjusted to 1 6 to 1ß ° finally allowed to stand after addition of a special culture and recently By stirring in order curdling . Depending on the fat content of the high-percentage milk-fat-in-water emulsion, the addition of culture and the temperature during coagulation, this is slower or slower. run faster. For example, a high-percentage milk-fat-in-water emulsion of 2911 / o fat and a culture additive of 30% o takes an average of 1a to 13 hours at 18 'to achieve the consistency required for the conversion.
Die Herstellung der hochprozentigen Wasser-in-141nlchfett-EmuJsion aus dieser hochprozentigen Milchfett--in-Wasser-Emulsi:on geschieht durch schlagende, stoßende oder schüttelnde Bewegung mit geeigneten Apparaten, wodurch eine Vereinigung der einzelnen Fettkügelchen, zu größeren Klumpen bewirkt wird. Hierbei findet eine Bildung von Schaum statt, ein den, die Fettkügelchen aus der darunter befindlichen Flüssigkeit hineinwandern. Dieser Schaum muß gebrochen werden, damit die Fettkügelchen frei werden und sich untereinander vereinigen können.The production of the high-percentage water-in-lipid emulsion from this high proof Milk fat - in-water emulsion happens by hitting, pushing or shaking movements with suitable apparatus, whereby a union of the individual fat globules is caused to form larger lumps. During this process, foam is formed, the fat globules from the the liquid located underneath migrate into it. This foam must be broken so that the fat globules become free and can unite with one another.
Im allgemeinen ist unter den obengenannten Begriffen einer hochprozentigen Milchfett-in-Wasser- bzw. Wasser-in-Milchfett-Emul.s,ion das darin enthaltene Wasser phasenmäßig zu verstehen, d. h., in diesem Wasser können. verschiedener Salze oder andere Substanzen gelöst sein. Beispielsweise kann die wäßrige Phase dieser Emulsionen Milchzucker, gelöstes Eiweiß und Mineralsalze enthalten.In general, one of the above terms is high proof Milk-fat-in-water or water-in-milk-fat emulsions, the water it contains to understand phased, d. i.e., in this water you can. various salts or other substances may be dissolved. For example, the aqueous phase of these emulsions Contains lactose, dissolved protein and mineral salts.
Es wurde nun gefunden, daß die für die Umwandlung von hochprozentiger Milchfett-in-Wasser-Emulsion, in hochprozentige erforderliche Zeit, also die Dicklegungszeit, sowie der Umwandlungsvorgang selbst erheblich beschleunigt werden kann; wenn man der hochprozentigen Milchfett-in-Wasser-Emulsion eine geringe Menge wasserlöslicher Salze, insbesondere Alkalisalze von polymeren anhydrisehen Phosphorsäuren zufügt. Die zuzusetzende Menge der polymeren anhydrischen Phosphate beträgt in der Regel 0,4 bis o,8 g auf den Liter hochprozentige Milchfeitt-in-Wasser-Emulsion, Eine deutliche Wirkung erzielt man jedoch auch schon mit Mengen von o, i bis o,2 g/1. Die Salze können neutral, alkalisch oder auch schwach, sauer reagieren. Unter polymeren anhydrischen Phosphorsäuren im Sönne des vorliegenden Verfahrens werden die polymeren Metaphosphorsäwren, die mit Alkalien wasserlösliche Komplexsalze bilden, wie z. B. Hexametaphosphorsäure sowie Tripolyphosphorsäure, verstanden,.It has now been found that the for the conversion of high percentage Milk fat-in-water emulsion, in a high percentage of the required time, i.e. the curdling time, as well as the conversion process itself can be significantly accelerated; if the high percentage milk fat-in-water emulsion is a small amount more water-soluble Adds salts, in particular alkali salts, of polymeric anhydric phosphoric acids. The amount of polymeric anhydrous phosphates to be added is generally 0.4 to 0.8 g per liter of high-percentage Milchfeitt-in-Wasser-Emulsion, a clear one However, an effect can also be achieved with amounts of 0.1 to 0.2 g / l. The salts can react neutral, alkaline or weakly acidic. Among polymeric anhydrous Phosphoric acids in the Sönne of the present process are the polymeric metaphosphoric acids, form water-soluble complex salts with alkalis, such as. B. hexametaphosphoric acid as well as tripolyphosphoric acid, understood.
Die Abkürzung der für die Umwandlung von hochprozentiger Milchfett-in-Wasser-Emulsiion in hochprozentige Was.ser-in-Milchfett-Emulsion erforderlichen Zeit nach der erfindungsgemäßen Arbeitsweise ergibt sich eindeutig aus folgenden Vergleichsversuchen: Beispiel i ioo 1 auf 18° abgekühlter und pasteurisierter Rahm wurden dm Rahmreifer mit 3'/o Spezialkultur versetzt, darauf 15 Minuten, mittels eines Rührwerkes intensiv durchgemischt und bei dieser Temperatur bis zum Dickwerden stehengelassen. Die Zeit betrug 13 Stunden. Nach der Dicklegung des Rahmes wurde dieser während i Stunde auf 12° gehalten und dann verbuttert. Der Butterungsvorgang selbst dauerte 6o Minuten.The abbreviation for the conversion of high-percentage milk fat-in-water emulsion in high percentage Was.ser-in-Milchfett-Emulsion required time according to the invention The method of operation clearly emerges from the following comparative tests: Example i 100 1 cream cooled to 18 ° and pasteurized were dm cream ripeners with 3% Special culture added, then intensively mixed for 15 minutes using a stirrer and left at this temperature until thick. The time was 13 Hours. After the cream had coagulated, it was kept at 12 ° for 1 hour and then buttered up. The buttering process itself took 60 minutes.
Beispiel 2 Zoo g Natriumh:exametaphosphat, das einen PH-Wert von 3,5 aufwies., wurden in wenig Wasser gelöst und ioo 1 Rahm zugleich mit 3% der Spezialkultur zugefügt. Die weitere Verarbeitung erfolgte unter den gleichen Arbeitsbedingungen wie bei Beispiel i.Example 2 Zoo g of sodium h: exametaphosphate, which has a pH value of 3.5 had., were dissolved in a little water and 100 1 cream at the same time with 3% of the special culture added. Further processing took place under the same working conditions as in example i.
Die Dicklegungszeit betrug jedoch bei dem mit Phosphat versetzten Rahm nur 7 Stunden. und 30 Minuten und der Butterungsvorgang 34 Minuten. Dadurch wird es möglich, auch in Zeiten stärkeren Milchanfalls den Rahm an einem Tage aufzuarbeiten.However, the curdling time for the phosphate-added cream was only 7 hours. and 30 minutes and the buttering process 34 minutes. This makes it possible to work up the cream in one day, even when there is a large amount of milk.
Ein weiterer Vorzug des beanspruchten Verfahrens besteht noch darin, daß die Wasser-in-Milchfett-Emulsion selbst längere Zeit ihren guten aromatischen Geschmack behält, ohne ranzig zu werden.Another advantage of the claimed method is that that the water-in-milk-fat emulsion keeps its good aromatic properties for a long time Retains taste without going rancid.
Es wird noch darauf hingewiesen, daß Kunstrahm nicht als Ausgangsprodukt dient.It should also be noted that artificial cream is not used as a starting product serves.
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US973267XA | 1939-09-08 | 1939-09-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
DE973267C true DE973267C (en) | 1960-01-07 |
Family
ID=22262790
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEC971D Expired DE973267C (en) | 1939-09-08 | 1940-09-10 | Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion |
Country Status (1)
Country | Link |
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DE (1) | DE973267C (en) |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10073C (en) * | TH. F. WlLKINS in London | Process for preserving butter | ||
FR694770A (en) * | 1929-05-01 | 1930-12-08 | Unilever Nv | Process for making butter and margarine that keep well |
GB354187A (en) * | 1929-05-01 | 1931-07-30 | Einar Langfeldt | Process for the manufacture of butter and margarine |
DE578608C (en) * | 1931-02-21 | 1933-06-15 | Chem Fab Joh A Benckiser G M B | Process for thickening milk |
US1919502A (en) * | 1932-02-04 | 1933-07-25 | Swift & Co | Method of neutralizing butter fat |
GB446529A (en) * | 1933-11-10 | 1936-04-30 | Hall Lab Inc | Improvements in or relating to the treatment of milk and milk preparations |
GB455691A (en) * | 1935-04-23 | 1936-10-23 | Heinrich Weissenberg | Process of producing butter and cheese from animal milk |
US2064110A (en) * | 1934-10-16 | 1936-12-15 | Hall Lab Inc | Treatment of milk and milk preparations |
US2135054A (en) * | 1937-06-17 | 1938-11-01 | Hall Lab Inc | Treatment of milk and milk preparations |
US2150060A (en) * | 1935-06-15 | 1939-03-07 | Firm Henkel & Cie Gmbh | Stabilizing color binding agent |
US2191199A (en) * | 1937-09-17 | 1940-02-20 | Hall Lab Inc | Abrasive detergent composition |
-
1940
- 1940-09-10 DE DEC971D patent/DE973267C/en not_active Expired
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE10073C (en) * | TH. F. WlLKINS in London | Process for preserving butter | ||
FR694770A (en) * | 1929-05-01 | 1930-12-08 | Unilever Nv | Process for making butter and margarine that keep well |
GB354187A (en) * | 1929-05-01 | 1931-07-30 | Einar Langfeldt | Process for the manufacture of butter and margarine |
DE578608C (en) * | 1931-02-21 | 1933-06-15 | Chem Fab Joh A Benckiser G M B | Process for thickening milk |
US1919502A (en) * | 1932-02-04 | 1933-07-25 | Swift & Co | Method of neutralizing butter fat |
GB446529A (en) * | 1933-11-10 | 1936-04-30 | Hall Lab Inc | Improvements in or relating to the treatment of milk and milk preparations |
US2064110A (en) * | 1934-10-16 | 1936-12-15 | Hall Lab Inc | Treatment of milk and milk preparations |
GB455691A (en) * | 1935-04-23 | 1936-10-23 | Heinrich Weissenberg | Process of producing butter and cheese from animal milk |
US2150060A (en) * | 1935-06-15 | 1939-03-07 | Firm Henkel & Cie Gmbh | Stabilizing color binding agent |
US2135054A (en) * | 1937-06-17 | 1938-11-01 | Hall Lab Inc | Treatment of milk and milk preparations |
US2191199A (en) * | 1937-09-17 | 1940-02-20 | Hall Lab Inc | Abrasive detergent composition |
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