CA2212701A1 - Process & formulation for low temperature spreadable dairy spread - Google Patents
Process & formulation for low temperature spreadable dairy spreadInfo
- Publication number
- CA2212701A1 CA2212701A1 CA 2212701 CA2212701A CA2212701A1 CA 2212701 A1 CA2212701 A1 CA 2212701A1 CA 2212701 CA2212701 CA 2212701 CA 2212701 A CA2212701 A CA 2212701A CA 2212701 A1 CA2212701 A1 CA 2212701A1
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- CA
- Canada
- Prior art keywords
- temperature
- butter
- weight
- mixture
- milk
- 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.)
- Abandoned
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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
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
- A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1504—Spreads, semi-solid products
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
A reduced-fat dairy spread which is spreadable at refrigeration temperature, has the appearance, flavour, consistency, rheology, and mouth-feel which is similar to conventional butter. The dairy spread has a formulation which comprises 0% upto 43% by weight of butterfat, 30% up to 75% by weight of water, 10% up to 30%
by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter. The soft but solid appearance, and refrigeration temperature spreadability, of the dairy spread is achieved as a consequence of protein coagulation at elevated temperatures of a stirred mixture of starting materials. The liquid starting materials, heavy cream or milk, are unhomogenized, homogenization of the mixture does not occur until after protein coagulation at elevated temperatures has taken place.
by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter. The soft but solid appearance, and refrigeration temperature spreadability, of the dairy spread is achieved as a consequence of protein coagulation at elevated temperatures of a stirred mixture of starting materials. The liquid starting materials, heavy cream or milk, are unhomogenized, homogenization of the mixture does not occur until after protein coagulation at elevated temperatures has taken place.
Description
PROCESS & FORMULATION FOR LOW TEl\~PERATURE
SP~AI)ABLE DAIRY SPREAD
FIELD OF THE INVENTION:
The present invention is directed towards dairy spreads which are spreadable at low te~ )ela~ules. More particularly, the present invention is directed towards dairy spreads which have essentially the same ingredients as ordinary butter, which S have the same general appearance and consistency as butter, and which will be used for the same general purposes as butter, except for frying. The dairy spreads of the present invention are spreadable when removed from the refrigerator; in other words, the dairy spreads of the present invention are spreadable at refrigeration temperatures, usually in the range of 3~C to 10~C.
An ancillary purpose of the present invention, and a corollary to the refrigeration temperature spreadability, is that dairy spreads in keeping with the present invention have a reduced fat and a lower caloric content than ordinary butter.
BACKGROUND OF THE INVENTION:
Ordinary butte~ has been known for centuries, and is used for a variety of purposes. One of the principle purposes for butter is to be spread on bread, rolls, buns, and the like, for purposes of greater palatability of the bread products, and for flavour. Butter also has a number of other purposes, and is a typical ingredient in many baked products; it may be placed on cooked vegetables and the like; and it may be heated in a frying pan for purposes of frying other foods. However, butter must be refrigerated, usually at temperatures below about 8~C; and when butter is removed from the refrigerator for use, especially so as to be spread on bread products of any sort, it is not spreadable. Prolonged storage of butter at room temperature, even in small quantities, improves the spreadability of the butter but leads to spoilage thereof. Moreover, especially in modern times when much greater aKention is being paid to what people eat, many people are concerned about the high fat content of butter: in order to qualify for the designation of butter, the churned dairy product which must be produced from chilled dairy cream, must haveat least 80% by weight bullelr~ content. Many people are also concerned about the cholesterol content of butter.
While the consumption of butter has decreased over the last number of years --per-capita butter consumption in the United States has decreased from 2.5 kg in 1970 to 1.9 kg in 1993--many people still prefer to eat and use butter rather than margarine. It appears that many people consider margarine to be a highly manufactured, chemical product; and some people object to the ilavour or lack offlavour, the greasiness, or other characteristics of margarine which distinguish it from butter.
However, particularly as a consequence of the lack of spreadability of butter when it is first removed from the refrigerator, and since the principle use of butter or margarine is to be spread on bread or other bread products, the margarine industry has remained a growth industry.
In some respects, the dairy industry has attempted to regain market share by providing spreadable butter-like compositions which have a number of the same constituents as butter, but which may be spreadable at refrigeration temperatures in the same manner that margarine is spreadable at refrigeration temperatures. For example, AHMED et al, United States Patent 4,769,255, provides a butter~ e composition which is produced by phase reversal of an oil-in-water emulsion, having about 40% fat content, so as to become a predomin~ntly water-in-oil emulsion, where the oil is in a discontinuous phase and the water is in a continuous phase. Because the ratio of water-in-oil emulsion to oil-in-water emulsion must be in the range of 6:4 to 9:1, the product tends to become unstable. Also, as noted, the AHMED et al product retains a relatively high fat content of about 40%.
Two other United States Patents, also issued to AHMED et al, are United States Patent 4,961,950, where the total fat content of the composition is at least 30%; and United States Patent 4,970,087, where the product is a mixture of water-in-oil emulsion and oil-in-water emulsion where the ratio of the emulsions is 6:4 to 8.5:1, and the composition is dispensable from a manually-operated squeezable container, much the same as mustard, ketchup, or toothpaste.
FACKRELL et al United States Patent 5,487,913 teaches a reduced fat content butter product which is an emulsion of a liquid in a fat, to which lecithin and/or a stabilizer may be added.
One of the features of most low calorie, spreadable products that are presently available is that they will contain emulsifers such as mono-di- glycerides, polysorbates, certain other gums or colloid ingredients, or starches. Margarines may also comprise a number of such ingredients. Thus, margarines and prior art low fat, butter-based spreadable products are highly manufactured, and may contain other ingredients than dairy products or the only other non-dairy products which are permissable in butter, namely, salt, butter culture, and annato colours.
The present invention, on the other hand, provides dairy spreads which are spreadable at low telllp~ld~ul~s, which will have a lower butterfat content, caloric content, and cholesterol level, than ordinary butter, but which contain only the same ingredients as conventional butter.
Butter is a water-in-oil emulsion. That is to say, butter is a colloidal system --a colloid being the state of matter in which one substance is finally dispersed in another substance. However, since butter comprises 80% by weight butterfat, the lipid phase of butter is essentially solidified at refrigeration temperatures, and does not liquify or soften until it has been removed from the refrigerator and permitted to warm up towards room temperature. Margarines, of course, provide for spreadability at refrigeration temperature by using oils having lower melting curves, but those oils are not derived from dairy products. Most of the low calorie, spreadable butter-like compositions described above contain additional ingredients, and/or are highly manufactured beyond those which are expected from conventionalS butter.
The present invention, on the other hand, contains essentially the sarne ingredients as conventional butter, and as such it is properly termed to be a dairy spread. l~e spreadability of the dairy spread of the present invention, at refrigeration temperature, comes as a consequence of protein coagulation and the water bindingproperties thereof which are developed from a suspension of dry milk solids, andfrom 0% fat up to about 40% fat, in a slurry which is homogenized and cooled, asdiscussed hereafter. It is also noted that the dairy spread of the present invention displays the properties of a continuous water phase and a discontinuous fat phase, which contributes to the spreadability since the fat phase (when there is a fat content) is distributed throughout the product, and is unagglomerated.
~he present inventors have unexpectedly discovered that the water content of a dairy spread in keeping with the present invention can be bound by the protein constituents thereof, so as to provide a stable product which can serve most of the purposes for which butter is used, while rem~ining in a continuous phase throughout the dairy spread product. However, the dairy spread product of the present invention has a lower fat, calorie, and cholesterol content, than conventional butter, and yet it is spreadable at refrigeration temperatures.
Indeed, the purpose of this invention is to provide a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has an appearance, flavour, consistency, rheology, and mouth-feel similar to butter. In its broadest sense, the dairy spread of the present invention has a formulation such that it may comprise from 0% up to 43% by weight of butterfat, from 35% up to 75% by weight of water, from 10% up to 30% by weight of milk solids, and from 0% up to trace amounts of any of a butter culture, salt, and annato colours which are done compatible with butter, and combinations thereof. The reduced-fat dairy spread of the present invention is such that the water content thereof is bound by the protein constituents of the milk solids, but remains in a continuous phase.
Thus, the present invention provides a dairy spread which, while not capable of being labelled and marketed as conventional butter, may be labelled as cont~ining only the same constituents as conventional butter. Moreover, the present invention provides a range of low fat options, whereby the dairy spread can be produced asa no-fat dairy spread, having 0% fat content; or as an ultra-lite dairy spread having from trace up to about 15% by weight fat content; or as a lite dairy spread having from 16% up to about 40% by weight of fat content. Moreover, when the dairy spread has a fat content of about 40%, + 3%, that fact can be emphasized becausesuch dairy spread has only one half the fat content of conventional butter.
The caloric content, by weight, of dairy fat compared with protein, starch, lS or complex carbohydrates --all of the sort which derive from milk and whichcomprise the milk solids used in the present invention--is generally in the range of about 9:S. Thus, a dairy spread having about 40% fat content, in keeping withthe present invention, would have slightly more than one half the calories per unit weight of conventional butter. It follows that dairy spread having a fat content in the order of about 32% by weight would have about one half the calories per unitweight of conventional butter, while still having essentially the same appearance, flavour, consistency, rheology, and mouth-feel of conventional butter.
Accordingly, reduced-fat dairy spreads in keeping with the present invention can be utilized for most of the sarne purposes as conventional butter, with the exception that they are not suitable for frying.
The present invention provides, in its broadest terms, a method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising from 0% to 43% by weight of butterfat, from 35% to 75% by weight of water, from 10% up to 30% by weight of milk solids, with 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, and wherein the water content of the dairy spread is bound by the protein constituents of the milk solids thereof, which method for production comprises the following steps:
a) A quantity of unhomogenized milk, unhomogenized heavy cream, and mixtures thereof, is selected; and that selected quantity of unhomogenized milk,unhomogenized heavy cream, or mixture thereof, may have a butterfat content of from 0% up to 40%, + 3%, by weight thereof.
b) Butterfat is added, if necessary, to the selected quantity of unhomogenized milk, unhomogenized heavy cream, or mixture thereof, so as to bring the fat content thereof to a selected butterfat content which may be in the range of 0% up to 40%, + 3%, by weight thereof.
c) The unhomogenized milk, unhomogenized heavy cream, or mixture thereof, is m~int~ined at temperature of 2~C to 10~C, and a selected quantity of milk solids is added thereto so as to bring the milk solids content of the finished product up to 10% to 30% by weight thereof.
d) While m~it~ g the unhomogenized milk, unhomogenized cream, or mixture thereof, at a temperature of 2~C to 10~C, trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, may optionally be added to the unhomogenized milk, unhomogenized cream, or mixture thereof.
e) The mixture of unhomogenized milk, unhomogenized heavy cream, or mixture thereof together with the milk solids and optional trace constituents, is stirred while still m~ t~ ing the temperature of that mixture at 2~C to 10~C, until a slurry is developed with the milk solids and the optional added trace constituents being held in suspension in the stirred mixture.
f) Then, the stirred mixture is heated to a temperature of 72~C to 90~C, and is m~int~ined at a temperature of 72~C to 90~C for a period of from 10 seconds up to 6 hours, so as to permit coagulation of the protein constituents of the milk solids.
g) The heated stirred mixture is then homogenized at a temperature of 25~C to 72~C.
h) The homogenized mixture is then transferred to a temperature controlled holding tank, where the temperature thereof is m~int~ined at 15~C to 40~C.
i) Then, the cooled homogenized mixture is transferred from the holding tank through a heat exchanger to a filling machine; and the temperature of the homogenized lni~lul~ is reduced to 8~C to 10~C.
j) Selected quantities of the cooled homogenized mixture are then transferred to containers, such as plastic tubs or the like, for storage as reduced-fat dairy spread.
k) Finally, the reduced-fat dairy spread is stored at temperatures below 8~C.
There are two, more specifc, embodiments of the present invention, by which reduced-fat dairy spreads having somewhat differing fat contents can be produced. Specifically, in a typical embodiment of the present invention where the dairy spread has about 30% to 40% by weight of butterfat, it will have 35% to 60%
by weight of water content, from 10% to 20% by weight of milk solids, and 0% to trace amounts of butter culture, salt, and annato colours. The method for production of that particular reduced-fat dairy spread in keeping with the present invention usually provides for the selection of a quantity of unhomogenized heavy cream, which may have a fat content in the range of 40% by weight thereof. The rem~ining steps are essentially as discussed above.
Likewise, a lower fat reduced-fat dairy spread may have a butterfat content of 0% up to only 30%, with 35% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of butter culture, salt, annato colours. If so, that dairy spread may be m~nllf~ctured from unhomogenized milk or mixtures of unhomogenized milk and unhomogenized cream, which in any event may be standardized to a butterfat content of 0% up to 30% by weight thereof. The rem~ining steps for production are essentially as described above.
It must also be noted that, contrary to other prior art methods for production of reduced-fat dairy spreads, there is no water which is driven off from the starting materials; and the firmness, but spreadability, of the dairy spread comes as a consequence of protein coagulation of the protein constituents of the dry milk solids which are part of the formulation, at temperatures above 72~C, so as to develop an excellent water binding property of the coagulated proteins; while the water remains within the dairy spread as a continuous phase, and the fat content, if any, is in a discontinuous phase.
The dry milk solids which are used in keeping with the present invention may be dry skim milk solids, butter milk solids, dry casein solids, dry caseinates, dry whey protein solids, and mixtures thereof. All of those milk solids are proteins, starches, or other complex carbohydrates, and all are derived from milk.
It should also be noted that, while the present discussion is particularly directed to dairy milk--that is, milk obtained from dairy cattle--the teachings of the present invention may be extended in particular circumstances to include other similar milk products such as goat milk, buffalo milk, or the like.
DETAILED DESCRIPTION OF THE INVENTION:
The reduced-fat dairy spread, and the process for its production, have been described above in general terms. What follows are more particular comments which provide a more specific underst~n(ling of certain aspects of the invention, particularly in light of the fact that dairy spreads in keeping with the presentinvention cover a relatively broad spectrum of fat contents from 0% fat up to about 40% butterfat content. As noted, at 40% butterfat content, a dairy spread product is presented which is virtually in-listinguishable from conventional butter--except that it is generally stored in plastic tubs, due to its consistency and the fact that it is spreadable at refrigeration temperatures and therefore not adaptable to beingwrapped with foil or parchment paper wrappers in the same manner as conventionalbutter. However, dairy spreads having about 40% by weight of butterfat content have, by definition, only one-half the butterfat content of conventional butter.As noted, dairy spreads in keeping with the present invention comprise only constituents which are derived from milk, or acceptable additives which may be found in conventional butter--including butter culture, salt, and annato colourswhich are compatible with butter--and thus it is possible that dairy spreads in keeping with the present invention may be labelled in the same manner as butter,except for a statement as to their buLlelral content.
Accordingly, as suggested above, dairy spreads in keeping with the present invention can be labelled as no-fat dairy spreads, ultra-lite dairy spreads, or lite dairy spreads. Also, as noted above, any such dairy spreads will have considerably lower calorie content than conventional butter, as well as reduced cholesterol content.
The present invention is distinguished from the prior art, insofar as the main thrust of the prior art is phase reversal of an oil-in-water emulsion to become a water-in-oil emulsion, and the prior art may require the utilization of additives or ingredients which are not derived from milk. Rather, the present invention is predicated on the fact that if dry milk solids are added to unhomogenized cream,unhomogenized milk, or a mixture thereof, at a temperature of less than 10~C, and then stirred until a slurry is developed by which the milk solids are held in suspension within the slurry, and then the slurry is heated to a temperature above 72~C and up to 90~C and held at that elevated temperature for a period of time, the protein constituents of the dry milk solids in the slurry will coagulate and will develop and demonstrate a profound water-binding property or capability. The water-binding property may be as much as from one and two weight units and up to seven to ten weight units of water being bound by one weight unit of protein.In other words, the water will be bound by the dry milk solids, and whatever fatmolecules there may be in the slurry will be distributed throughout the slurry.
Then, the slurry can be homogenized at a slightly lower temperature, so as to obtain uniformity of particle size and dispersion of fat and bound water throughout the slurry. However, as noted above, the fat is in a discontinuous phase, and the water is in a continuous phase--notwithstanding that it is bound by the protein constituents that are within the dairy spread. Thereafter, the temperature of the homogenized slurry can be reduced and the homogenized slurry can be m~int~ined at a reduced temperature until such time as quantities thereof are dispensed into containers from a filling machine, where the homogenized chilled slurry has by that time been reduced essentially to refrigeration temperature; and thereafter, the dispensed product in its containers can be stored as reduced-fat dairy spread.
It has been noted, of course, that at an appropliate time during the process for production of reduced-fat dairy spreads according to the present invention--while the initial mixture remains cooled and prior to the step of stirring the mixture to develop a slurry--additional approved butter additives such as a butter culture, salt, or annato colours which are compatible with butter, may be added to the mixture. Moreover, at that stage, the mixture remains unhomogenized.
All of the machines in which the various steps of the process according to the present invention may be carried out are ones which would normally be found in a conventional bulk milk h~n(11ing and packaging facility -- typically, a commercial dairy--where packaged milk products are prepared for the market. For example, ~p~ iate tanks having capacities of many thousands of likes~ as may be required, will be found in a conventional milk h~n~llin~ and packaging facility, or cornmercial dairy; and such tanks will be located and associated with temperature controls or in temperature controlled rooms so that the contents of the tanks may be held at whatever temperature is required to be for the particular step being undertaken.
Likewise, the tanks and necessary equipment to heat a stirred mixture up to a temperature of 72~C to 90~C and m:~int~in the stirred mixture at that temperature for a sufficient period of time to permit coagulation of the protein constituents of the milk solids, will be found in an ordinary commercial bulk milk h~n-lling andpackaging facility. Still further, homogenizing equipment will be found in such a bulk milk h~ntlling and packaging facility.
It should be noted that the step of heating a stirred mixture to a temperature of 72~C to 90~C and m~ t;~inil~g the heated mixture at that temperature for a period of time so as to permit coagulation of the protein constituents of the milk solids, and thus to develop the water-binding property of the protein constituents, may varyfrom a matter of a few seconds up to several hours. The length of time will depend on a number of factors, including the temperature at which the protein coagulation step is to be carried out, and the volume of heated stirred mixture which is being handled at that time. Typically a batch of several thousand litres will undergo protein coagulation at about 90~C in a matter of 2 to 10 seconds, but it may take as much as 60 seconds--or up to 6 hours--or more at 72~C.
It is important to note that the heated stirred mixture must be heated to a temperature of at least about 72~C so as to ensure that the butterfat content thereof, if any, has completely liquified and that there are no fat crystals or fat crystal nuclei in the mixture. Still further, the heated stirred mixture should not be heated above about 90~C, so as to preclude any risk of localized boiling of the water content of the mixture, and so as to preclude the likelihood of scorching of any of the milk solids.
The step of homogenization is carried out in equipment of the sort which will be found in every commercial bulk milk handling and p~ck~ging facility.
However, the mixture which is being homogenized may have varying butterfat contents, up to about 40% by weight, rather than the typical bulk milk or dairy cream butterfat contents of 1% up to about 15% to 20% by weight.
In general, the heat exchanger through which the homogenized mixture is transferred from a temperature controlled holding tank to a filling machine, is a swept surface heat exchange unit which, once again, is of the type which is generally found in a commercial bulk milk h~n~lling and packaging facility.
The finished product, as it is transferred to the containers in which it will bestored and sold--usually, plastic container tubs of the sort in which margarine, soft processed cream cheese, processed sour cream, cottage cheese, and the like, are sold --will thus be a product that has substantially the same rheology or consistency of margarine or the prior art manufactured butter-type spreads. However, as noted, the packaged dairy spread of the present invention will have a reduced fat, reduced calorie, and reduced cholesterol content than conventional butter. On the other hand, the product will have a simple label legend which cites the same constituents as would be found in conventional butter. No additional constituents can be applied to the dairy products of the present invention, which otherwise also has the same general appearance, flavour, consistency, rheology, and mouth-feel as conventional butter.
Typical starting materials, as to the milk or butterfat contribution, include unhomogenized heavy cream, unhomogenized milk, unhomogenized butterfat if necessary, milk solids, optional butter culture, optional salt, and optional annato colours. The unhomogenized or unhomogenized heavy cream will contribute the required water content; there will be milk solids contributed from the unhomogenized milk or unhomogenized cream; and as well, dry milk solids which may be dry skim milk solids, bllttçrmilk solids, dry casein solids, dry caseinates, dry whey protein solids, and mixtures thereof, may be employed.
However, the fat content of the dairy spread according to the present invention may vary, and may be as high as about 40% by weight, or as little as 0%
by weight, or perhaps in the range of 15% to 30% by weight. If so, then the starting material will change from unhomogenized heavy cream, having a butterfatcontent of about 40% by weight, to an appropriate unhomogenized milk, unhomogenized cream, or mixture thereof, having a pre-determined butterfat content which is contingent upon the butterfat content of the finished product.
Again, it is noted that there is no substantial change in the amount of any of the constituents that are used in the production of dairy spreads in keeping with the present invention, once they have been mixed together in their intended quantities;
and the physical appearance of a soft dairy spread which is spreadable at refrigeration temperatures for any specific starting materials, comes about particularly as a consequence of the protein coagulation of the heated stirred mixture thereof.
There has been described reduced-fat dairy spreads which may range from essentially 0% fat content up to about 40%, + 3%, butterfat content, and which are spreadable at refrigeration temperatures. There are no non-dairy or non-butter approved constituents in the dairy spread of the present invention, so that the list of contents of a dairy spread in keeping with the present invention is essentially no different than a list of contents of conventional butter.
Methods for production of reduced-fat dairy spreads in keeping with the present invention have been described. It is noted that, for the most part, all of the necessary equipment and apparatus for production of reduced-fat dairy spreads inkeeping with the present invention will be found in conventional bulk milk h~n~lling and packaging facilities or commercial dairies.
Finally, it has been noted that, with the exception of its suitability for frying, any reduced-fat dairy spread in keeping with the present invention may be used essentially in the same manner and for the same purposes as conventional butter.Moreover, in one of the most usual purposes for butter, that of being spread on bread products of all sorts, the reduced-fat dairy spreads of the present invention demonstrates a significant improvement over conventional butter in that they arespreadable at refrigeration temperatures. In other words, at typical refrigeration temperatures of, say, 3~C up to 8~C or 10~C, a reduced-fat dairy spread may be taken directly from the refrigerator and spread on soft bread, as well as on toast, toasted bagels, rolls, buns, and the like.
The scope of a present invention as to the constituency formulation of reduced-fat dairy spreads, and as to the methods for production of the same, aredefined in the appended claims.
SP~AI)ABLE DAIRY SPREAD
FIELD OF THE INVENTION:
The present invention is directed towards dairy spreads which are spreadable at low te~ )ela~ules. More particularly, the present invention is directed towards dairy spreads which have essentially the same ingredients as ordinary butter, which S have the same general appearance and consistency as butter, and which will be used for the same general purposes as butter, except for frying. The dairy spreads of the present invention are spreadable when removed from the refrigerator; in other words, the dairy spreads of the present invention are spreadable at refrigeration temperatures, usually in the range of 3~C to 10~C.
An ancillary purpose of the present invention, and a corollary to the refrigeration temperature spreadability, is that dairy spreads in keeping with the present invention have a reduced fat and a lower caloric content than ordinary butter.
BACKGROUND OF THE INVENTION:
Ordinary butte~ has been known for centuries, and is used for a variety of purposes. One of the principle purposes for butter is to be spread on bread, rolls, buns, and the like, for purposes of greater palatability of the bread products, and for flavour. Butter also has a number of other purposes, and is a typical ingredient in many baked products; it may be placed on cooked vegetables and the like; and it may be heated in a frying pan for purposes of frying other foods. However, butter must be refrigerated, usually at temperatures below about 8~C; and when butter is removed from the refrigerator for use, especially so as to be spread on bread products of any sort, it is not spreadable. Prolonged storage of butter at room temperature, even in small quantities, improves the spreadability of the butter but leads to spoilage thereof. Moreover, especially in modern times when much greater aKention is being paid to what people eat, many people are concerned about the high fat content of butter: in order to qualify for the designation of butter, the churned dairy product which must be produced from chilled dairy cream, must haveat least 80% by weight bullelr~ content. Many people are also concerned about the cholesterol content of butter.
While the consumption of butter has decreased over the last number of years --per-capita butter consumption in the United States has decreased from 2.5 kg in 1970 to 1.9 kg in 1993--many people still prefer to eat and use butter rather than margarine. It appears that many people consider margarine to be a highly manufactured, chemical product; and some people object to the ilavour or lack offlavour, the greasiness, or other characteristics of margarine which distinguish it from butter.
However, particularly as a consequence of the lack of spreadability of butter when it is first removed from the refrigerator, and since the principle use of butter or margarine is to be spread on bread or other bread products, the margarine industry has remained a growth industry.
In some respects, the dairy industry has attempted to regain market share by providing spreadable butter-like compositions which have a number of the same constituents as butter, but which may be spreadable at refrigeration temperatures in the same manner that margarine is spreadable at refrigeration temperatures. For example, AHMED et al, United States Patent 4,769,255, provides a butter~ e composition which is produced by phase reversal of an oil-in-water emulsion, having about 40% fat content, so as to become a predomin~ntly water-in-oil emulsion, where the oil is in a discontinuous phase and the water is in a continuous phase. Because the ratio of water-in-oil emulsion to oil-in-water emulsion must be in the range of 6:4 to 9:1, the product tends to become unstable. Also, as noted, the AHMED et al product retains a relatively high fat content of about 40%.
Two other United States Patents, also issued to AHMED et al, are United States Patent 4,961,950, where the total fat content of the composition is at least 30%; and United States Patent 4,970,087, where the product is a mixture of water-in-oil emulsion and oil-in-water emulsion where the ratio of the emulsions is 6:4 to 8.5:1, and the composition is dispensable from a manually-operated squeezable container, much the same as mustard, ketchup, or toothpaste.
FACKRELL et al United States Patent 5,487,913 teaches a reduced fat content butter product which is an emulsion of a liquid in a fat, to which lecithin and/or a stabilizer may be added.
One of the features of most low calorie, spreadable products that are presently available is that they will contain emulsifers such as mono-di- glycerides, polysorbates, certain other gums or colloid ingredients, or starches. Margarines may also comprise a number of such ingredients. Thus, margarines and prior art low fat, butter-based spreadable products are highly manufactured, and may contain other ingredients than dairy products or the only other non-dairy products which are permissable in butter, namely, salt, butter culture, and annato colours.
The present invention, on the other hand, provides dairy spreads which are spreadable at low telllp~ld~ul~s, which will have a lower butterfat content, caloric content, and cholesterol level, than ordinary butter, but which contain only the same ingredients as conventional butter.
Butter is a water-in-oil emulsion. That is to say, butter is a colloidal system --a colloid being the state of matter in which one substance is finally dispersed in another substance. However, since butter comprises 80% by weight butterfat, the lipid phase of butter is essentially solidified at refrigeration temperatures, and does not liquify or soften until it has been removed from the refrigerator and permitted to warm up towards room temperature. Margarines, of course, provide for spreadability at refrigeration temperature by using oils having lower melting curves, but those oils are not derived from dairy products. Most of the low calorie, spreadable butter-like compositions described above contain additional ingredients, and/or are highly manufactured beyond those which are expected from conventionalS butter.
The present invention, on the other hand, contains essentially the sarne ingredients as conventional butter, and as such it is properly termed to be a dairy spread. l~e spreadability of the dairy spread of the present invention, at refrigeration temperature, comes as a consequence of protein coagulation and the water bindingproperties thereof which are developed from a suspension of dry milk solids, andfrom 0% fat up to about 40% fat, in a slurry which is homogenized and cooled, asdiscussed hereafter. It is also noted that the dairy spread of the present invention displays the properties of a continuous water phase and a discontinuous fat phase, which contributes to the spreadability since the fat phase (when there is a fat content) is distributed throughout the product, and is unagglomerated.
~he present inventors have unexpectedly discovered that the water content of a dairy spread in keeping with the present invention can be bound by the protein constituents thereof, so as to provide a stable product which can serve most of the purposes for which butter is used, while rem~ining in a continuous phase throughout the dairy spread product. However, the dairy spread product of the present invention has a lower fat, calorie, and cholesterol content, than conventional butter, and yet it is spreadable at refrigeration temperatures.
Indeed, the purpose of this invention is to provide a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has an appearance, flavour, consistency, rheology, and mouth-feel similar to butter. In its broadest sense, the dairy spread of the present invention has a formulation such that it may comprise from 0% up to 43% by weight of butterfat, from 35% up to 75% by weight of water, from 10% up to 30% by weight of milk solids, and from 0% up to trace amounts of any of a butter culture, salt, and annato colours which are done compatible with butter, and combinations thereof. The reduced-fat dairy spread of the present invention is such that the water content thereof is bound by the protein constituents of the milk solids, but remains in a continuous phase.
Thus, the present invention provides a dairy spread which, while not capable of being labelled and marketed as conventional butter, may be labelled as cont~ining only the same constituents as conventional butter. Moreover, the present invention provides a range of low fat options, whereby the dairy spread can be produced asa no-fat dairy spread, having 0% fat content; or as an ultra-lite dairy spread having from trace up to about 15% by weight fat content; or as a lite dairy spread having from 16% up to about 40% by weight of fat content. Moreover, when the dairy spread has a fat content of about 40%, + 3%, that fact can be emphasized becausesuch dairy spread has only one half the fat content of conventional butter.
The caloric content, by weight, of dairy fat compared with protein, starch, lS or complex carbohydrates --all of the sort which derive from milk and whichcomprise the milk solids used in the present invention--is generally in the range of about 9:S. Thus, a dairy spread having about 40% fat content, in keeping withthe present invention, would have slightly more than one half the calories per unit weight of conventional butter. It follows that dairy spread having a fat content in the order of about 32% by weight would have about one half the calories per unitweight of conventional butter, while still having essentially the same appearance, flavour, consistency, rheology, and mouth-feel of conventional butter.
Accordingly, reduced-fat dairy spreads in keeping with the present invention can be utilized for most of the sarne purposes as conventional butter, with the exception that they are not suitable for frying.
The present invention provides, in its broadest terms, a method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising from 0% to 43% by weight of butterfat, from 35% to 75% by weight of water, from 10% up to 30% by weight of milk solids, with 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, and wherein the water content of the dairy spread is bound by the protein constituents of the milk solids thereof, which method for production comprises the following steps:
a) A quantity of unhomogenized milk, unhomogenized heavy cream, and mixtures thereof, is selected; and that selected quantity of unhomogenized milk,unhomogenized heavy cream, or mixture thereof, may have a butterfat content of from 0% up to 40%, + 3%, by weight thereof.
b) Butterfat is added, if necessary, to the selected quantity of unhomogenized milk, unhomogenized heavy cream, or mixture thereof, so as to bring the fat content thereof to a selected butterfat content which may be in the range of 0% up to 40%, + 3%, by weight thereof.
c) The unhomogenized milk, unhomogenized heavy cream, or mixture thereof, is m~int~ined at temperature of 2~C to 10~C, and a selected quantity of milk solids is added thereto so as to bring the milk solids content of the finished product up to 10% to 30% by weight thereof.
d) While m~it~ g the unhomogenized milk, unhomogenized cream, or mixture thereof, at a temperature of 2~C to 10~C, trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, may optionally be added to the unhomogenized milk, unhomogenized cream, or mixture thereof.
e) The mixture of unhomogenized milk, unhomogenized heavy cream, or mixture thereof together with the milk solids and optional trace constituents, is stirred while still m~ t~ ing the temperature of that mixture at 2~C to 10~C, until a slurry is developed with the milk solids and the optional added trace constituents being held in suspension in the stirred mixture.
f) Then, the stirred mixture is heated to a temperature of 72~C to 90~C, and is m~int~ined at a temperature of 72~C to 90~C for a period of from 10 seconds up to 6 hours, so as to permit coagulation of the protein constituents of the milk solids.
g) The heated stirred mixture is then homogenized at a temperature of 25~C to 72~C.
h) The homogenized mixture is then transferred to a temperature controlled holding tank, where the temperature thereof is m~int~ined at 15~C to 40~C.
i) Then, the cooled homogenized mixture is transferred from the holding tank through a heat exchanger to a filling machine; and the temperature of the homogenized lni~lul~ is reduced to 8~C to 10~C.
j) Selected quantities of the cooled homogenized mixture are then transferred to containers, such as plastic tubs or the like, for storage as reduced-fat dairy spread.
k) Finally, the reduced-fat dairy spread is stored at temperatures below 8~C.
There are two, more specifc, embodiments of the present invention, by which reduced-fat dairy spreads having somewhat differing fat contents can be produced. Specifically, in a typical embodiment of the present invention where the dairy spread has about 30% to 40% by weight of butterfat, it will have 35% to 60%
by weight of water content, from 10% to 20% by weight of milk solids, and 0% to trace amounts of butter culture, salt, and annato colours. The method for production of that particular reduced-fat dairy spread in keeping with the present invention usually provides for the selection of a quantity of unhomogenized heavy cream, which may have a fat content in the range of 40% by weight thereof. The rem~ining steps are essentially as discussed above.
Likewise, a lower fat reduced-fat dairy spread may have a butterfat content of 0% up to only 30%, with 35% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of butter culture, salt, annato colours. If so, that dairy spread may be m~nllf~ctured from unhomogenized milk or mixtures of unhomogenized milk and unhomogenized cream, which in any event may be standardized to a butterfat content of 0% up to 30% by weight thereof. The rem~ining steps for production are essentially as described above.
It must also be noted that, contrary to other prior art methods for production of reduced-fat dairy spreads, there is no water which is driven off from the starting materials; and the firmness, but spreadability, of the dairy spread comes as a consequence of protein coagulation of the protein constituents of the dry milk solids which are part of the formulation, at temperatures above 72~C, so as to develop an excellent water binding property of the coagulated proteins; while the water remains within the dairy spread as a continuous phase, and the fat content, if any, is in a discontinuous phase.
The dry milk solids which are used in keeping with the present invention may be dry skim milk solids, butter milk solids, dry casein solids, dry caseinates, dry whey protein solids, and mixtures thereof. All of those milk solids are proteins, starches, or other complex carbohydrates, and all are derived from milk.
It should also be noted that, while the present discussion is particularly directed to dairy milk--that is, milk obtained from dairy cattle--the teachings of the present invention may be extended in particular circumstances to include other similar milk products such as goat milk, buffalo milk, or the like.
DETAILED DESCRIPTION OF THE INVENTION:
The reduced-fat dairy spread, and the process for its production, have been described above in general terms. What follows are more particular comments which provide a more specific underst~n(ling of certain aspects of the invention, particularly in light of the fact that dairy spreads in keeping with the presentinvention cover a relatively broad spectrum of fat contents from 0% fat up to about 40% butterfat content. As noted, at 40% butterfat content, a dairy spread product is presented which is virtually in-listinguishable from conventional butter--except that it is generally stored in plastic tubs, due to its consistency and the fact that it is spreadable at refrigeration temperatures and therefore not adaptable to beingwrapped with foil or parchment paper wrappers in the same manner as conventionalbutter. However, dairy spreads having about 40% by weight of butterfat content have, by definition, only one-half the butterfat content of conventional butter.As noted, dairy spreads in keeping with the present invention comprise only constituents which are derived from milk, or acceptable additives which may be found in conventional butter--including butter culture, salt, and annato colourswhich are compatible with butter--and thus it is possible that dairy spreads in keeping with the present invention may be labelled in the same manner as butter,except for a statement as to their buLlelral content.
Accordingly, as suggested above, dairy spreads in keeping with the present invention can be labelled as no-fat dairy spreads, ultra-lite dairy spreads, or lite dairy spreads. Also, as noted above, any such dairy spreads will have considerably lower calorie content than conventional butter, as well as reduced cholesterol content.
The present invention is distinguished from the prior art, insofar as the main thrust of the prior art is phase reversal of an oil-in-water emulsion to become a water-in-oil emulsion, and the prior art may require the utilization of additives or ingredients which are not derived from milk. Rather, the present invention is predicated on the fact that if dry milk solids are added to unhomogenized cream,unhomogenized milk, or a mixture thereof, at a temperature of less than 10~C, and then stirred until a slurry is developed by which the milk solids are held in suspension within the slurry, and then the slurry is heated to a temperature above 72~C and up to 90~C and held at that elevated temperature for a period of time, the protein constituents of the dry milk solids in the slurry will coagulate and will develop and demonstrate a profound water-binding property or capability. The water-binding property may be as much as from one and two weight units and up to seven to ten weight units of water being bound by one weight unit of protein.In other words, the water will be bound by the dry milk solids, and whatever fatmolecules there may be in the slurry will be distributed throughout the slurry.
Then, the slurry can be homogenized at a slightly lower temperature, so as to obtain uniformity of particle size and dispersion of fat and bound water throughout the slurry. However, as noted above, the fat is in a discontinuous phase, and the water is in a continuous phase--notwithstanding that it is bound by the protein constituents that are within the dairy spread. Thereafter, the temperature of the homogenized slurry can be reduced and the homogenized slurry can be m~int~ined at a reduced temperature until such time as quantities thereof are dispensed into containers from a filling machine, where the homogenized chilled slurry has by that time been reduced essentially to refrigeration temperature; and thereafter, the dispensed product in its containers can be stored as reduced-fat dairy spread.
It has been noted, of course, that at an appropliate time during the process for production of reduced-fat dairy spreads according to the present invention--while the initial mixture remains cooled and prior to the step of stirring the mixture to develop a slurry--additional approved butter additives such as a butter culture, salt, or annato colours which are compatible with butter, may be added to the mixture. Moreover, at that stage, the mixture remains unhomogenized.
All of the machines in which the various steps of the process according to the present invention may be carried out are ones which would normally be found in a conventional bulk milk h~n(11ing and packaging facility -- typically, a commercial dairy--where packaged milk products are prepared for the market. For example, ~p~ iate tanks having capacities of many thousands of likes~ as may be required, will be found in a conventional milk h~n~llin~ and packaging facility, or cornmercial dairy; and such tanks will be located and associated with temperature controls or in temperature controlled rooms so that the contents of the tanks may be held at whatever temperature is required to be for the particular step being undertaken.
Likewise, the tanks and necessary equipment to heat a stirred mixture up to a temperature of 72~C to 90~C and m:~int~in the stirred mixture at that temperature for a sufficient period of time to permit coagulation of the protein constituents of the milk solids, will be found in an ordinary commercial bulk milk h~n-lling andpackaging facility. Still further, homogenizing equipment will be found in such a bulk milk h~ntlling and packaging facility.
It should be noted that the step of heating a stirred mixture to a temperature of 72~C to 90~C and m~ t;~inil~g the heated mixture at that temperature for a period of time so as to permit coagulation of the protein constituents of the milk solids, and thus to develop the water-binding property of the protein constituents, may varyfrom a matter of a few seconds up to several hours. The length of time will depend on a number of factors, including the temperature at which the protein coagulation step is to be carried out, and the volume of heated stirred mixture which is being handled at that time. Typically a batch of several thousand litres will undergo protein coagulation at about 90~C in a matter of 2 to 10 seconds, but it may take as much as 60 seconds--or up to 6 hours--or more at 72~C.
It is important to note that the heated stirred mixture must be heated to a temperature of at least about 72~C so as to ensure that the butterfat content thereof, if any, has completely liquified and that there are no fat crystals or fat crystal nuclei in the mixture. Still further, the heated stirred mixture should not be heated above about 90~C, so as to preclude any risk of localized boiling of the water content of the mixture, and so as to preclude the likelihood of scorching of any of the milk solids.
The step of homogenization is carried out in equipment of the sort which will be found in every commercial bulk milk handling and p~ck~ging facility.
However, the mixture which is being homogenized may have varying butterfat contents, up to about 40% by weight, rather than the typical bulk milk or dairy cream butterfat contents of 1% up to about 15% to 20% by weight.
In general, the heat exchanger through which the homogenized mixture is transferred from a temperature controlled holding tank to a filling machine, is a swept surface heat exchange unit which, once again, is of the type which is generally found in a commercial bulk milk h~n~lling and packaging facility.
The finished product, as it is transferred to the containers in which it will bestored and sold--usually, plastic container tubs of the sort in which margarine, soft processed cream cheese, processed sour cream, cottage cheese, and the like, are sold --will thus be a product that has substantially the same rheology or consistency of margarine or the prior art manufactured butter-type spreads. However, as noted, the packaged dairy spread of the present invention will have a reduced fat, reduced calorie, and reduced cholesterol content than conventional butter. On the other hand, the product will have a simple label legend which cites the same constituents as would be found in conventional butter. No additional constituents can be applied to the dairy products of the present invention, which otherwise also has the same general appearance, flavour, consistency, rheology, and mouth-feel as conventional butter.
Typical starting materials, as to the milk or butterfat contribution, include unhomogenized heavy cream, unhomogenized milk, unhomogenized butterfat if necessary, milk solids, optional butter culture, optional salt, and optional annato colours. The unhomogenized or unhomogenized heavy cream will contribute the required water content; there will be milk solids contributed from the unhomogenized milk or unhomogenized cream; and as well, dry milk solids which may be dry skim milk solids, bllttçrmilk solids, dry casein solids, dry caseinates, dry whey protein solids, and mixtures thereof, may be employed.
However, the fat content of the dairy spread according to the present invention may vary, and may be as high as about 40% by weight, or as little as 0%
by weight, or perhaps in the range of 15% to 30% by weight. If so, then the starting material will change from unhomogenized heavy cream, having a butterfatcontent of about 40% by weight, to an appropriate unhomogenized milk, unhomogenized cream, or mixture thereof, having a pre-determined butterfat content which is contingent upon the butterfat content of the finished product.
Again, it is noted that there is no substantial change in the amount of any of the constituents that are used in the production of dairy spreads in keeping with the present invention, once they have been mixed together in their intended quantities;
and the physical appearance of a soft dairy spread which is spreadable at refrigeration temperatures for any specific starting materials, comes about particularly as a consequence of the protein coagulation of the heated stirred mixture thereof.
There has been described reduced-fat dairy spreads which may range from essentially 0% fat content up to about 40%, + 3%, butterfat content, and which are spreadable at refrigeration temperatures. There are no non-dairy or non-butter approved constituents in the dairy spread of the present invention, so that the list of contents of a dairy spread in keeping with the present invention is essentially no different than a list of contents of conventional butter.
Methods for production of reduced-fat dairy spreads in keeping with the present invention have been described. It is noted that, for the most part, all of the necessary equipment and apparatus for production of reduced-fat dairy spreads inkeeping with the present invention will be found in conventional bulk milk h~n~lling and packaging facilities or commercial dairies.
Finally, it has been noted that, with the exception of its suitability for frying, any reduced-fat dairy spread in keeping with the present invention may be used essentially in the same manner and for the same purposes as conventional butter.Moreover, in one of the most usual purposes for butter, that of being spread on bread products of all sorts, the reduced-fat dairy spreads of the present invention demonstrates a significant improvement over conventional butter in that they arespreadable at refrigeration temperatures. In other words, at typical refrigeration temperatures of, say, 3~C up to 8~C or 10~C, a reduced-fat dairy spread may be taken directly from the refrigerator and spread on soft bread, as well as on toast, toasted bagels, rolls, buns, and the like.
The scope of a present invention as to the constituency formulation of reduced-fat dairy spreads, and as to the methods for production of the same, aredefined in the appended claims.
Claims (14)
1. A reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has an appearance, flavour, consistency, rheology, and mouth-feel similar to butter, said dairy spread having a formulation comprising 0%
to 43% by weight of butterfat 30% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter; wherein the water content of said dairy spread is bound by the protein constituents of said milk solids.
to 43% by weight of butterfat 30% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter; wherein the water content of said dairy spread is bound by the protein constituents of said milk solids.
2. A method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising 0%
to 43% by weight of butterfat, 30% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, said method comprising the steps of:
(a) selecting a quantity of unhomogenized milk, unhomogenized heavy cream, and mixtures thereof, where said selected quantity of unhomogenizedmilk, unhomogenized heavy cream, or mixture thereof, has a butterfat content of 0%
to 40%, ~ 3%, by weight thereof;
(b) adding butterfat, if necessary, to said selected quantity of unhomogenized milk, unhomogenized heavy cream, or mixture thereof so as to bring the fat content thereof to a selected butterfat content thereof in the range of 0% to 40%, ~ 3%, by weight thereof;
(c) maintaining said unhomogenized milk, unhomogenized heavy cream, or mixture thereof, at a temperature at a temperature of 2°C to 10°C, and adding thereto a selected quantity of milk solids so as to bring the milk solidscontent of the finished product up to 10% to 30% by weight thereof;
(d) while maintaining said unhomogenized milk, unhomogenized heavy cream, or mixture thereof, at a temperature of 2°C to 10°C, optionally adding thereto trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter;
(e) stirring the mixture of unhomogenized milk, unhomogenized heavy cream, or mixture thereof, together with said milk solids and said optional added trace constituents, while maintaining said mixture at a temperature of 2°C to 10°C, until a slurry is developed with said milk solids and said optional added trace constituents being held in suspension in said stirred mixture;
(f) heating said stirred mixture to a temperature of 72°C to 90°C, and maintaining the heated mixture at a temperature of 72°C to 90°C for a period of 10 seconds to 6 hours, so as to permit coagulation of the protein constituents of said milk solids;
(g) homogenizing said heated stirred mixture at a temperature of 25°C
to 72°C;
(h) transferring the homogenized mixture to a temperature controlled holding tank, and maintaining the temperature thereof at 15°C to 40°C;
(i) transferring the homogenized mixture from said holding tank through a heat exchanger to a filling machine, so as to reduce the temperature of said homogenized mixture to 8°C to 10°C;
(j) transferring selected quantities of said cooled homogenized mixture to containers therefor, for storage as reduced-fat dairy spread; and (k) storing said reduced-fat dairy spread at temperatures below 8°C.
to 43% by weight of butterfat, 30% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, said method comprising the steps of:
(a) selecting a quantity of unhomogenized milk, unhomogenized heavy cream, and mixtures thereof, where said selected quantity of unhomogenizedmilk, unhomogenized heavy cream, or mixture thereof, has a butterfat content of 0%
to 40%, ~ 3%, by weight thereof;
(b) adding butterfat, if necessary, to said selected quantity of unhomogenized milk, unhomogenized heavy cream, or mixture thereof so as to bring the fat content thereof to a selected butterfat content thereof in the range of 0% to 40%, ~ 3%, by weight thereof;
(c) maintaining said unhomogenized milk, unhomogenized heavy cream, or mixture thereof, at a temperature at a temperature of 2°C to 10°C, and adding thereto a selected quantity of milk solids so as to bring the milk solidscontent of the finished product up to 10% to 30% by weight thereof;
(d) while maintaining said unhomogenized milk, unhomogenized heavy cream, or mixture thereof, at a temperature of 2°C to 10°C, optionally adding thereto trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter;
(e) stirring the mixture of unhomogenized milk, unhomogenized heavy cream, or mixture thereof, together with said milk solids and said optional added trace constituents, while maintaining said mixture at a temperature of 2°C to 10°C, until a slurry is developed with said milk solids and said optional added trace constituents being held in suspension in said stirred mixture;
(f) heating said stirred mixture to a temperature of 72°C to 90°C, and maintaining the heated mixture at a temperature of 72°C to 90°C for a period of 10 seconds to 6 hours, so as to permit coagulation of the protein constituents of said milk solids;
(g) homogenizing said heated stirred mixture at a temperature of 25°C
to 72°C;
(h) transferring the homogenized mixture to a temperature controlled holding tank, and maintaining the temperature thereof at 15°C to 40°C;
(i) transferring the homogenized mixture from said holding tank through a heat exchanger to a filling machine, so as to reduce the temperature of said homogenized mixture to 8°C to 10°C;
(j) transferring selected quantities of said cooled homogenized mixture to containers therefor, for storage as reduced-fat dairy spread; and (k) storing said reduced-fat dairy spread at temperatures below 8°C.
3. A reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has an appearance, flavour, consistency, rheology, and mouth-feel similar to butter, said dairy spread having a formulation comprising 30%
to 40% by weight of butterfat, 35% to 60% by weight of water, 10% to 20% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter; wherein the water content of said dairy spread is bound by the protein constituents of said milk solids.
to 40% by weight of butterfat, 35% to 60% by weight of water, 10% to 20% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter; wherein the water content of said dairy spread is bound by the protein constituents of said milk solids.
4. The dairy spread of claim 3, wherein the dairy spread is spreadable at temperatures from about 2°C up to about 30°C.
5. The dairy spread of claim 3, wherein said milk solids are derived from the group consisting of dry skim milk solids, buttermilk solids, dry caseinsolids, dry caseinates, dry whey protein solids, and mixtures thereof.
6. A method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising 30% to 40% by weight of butterfat, 35% to 60% by weight of water, 10% to 20%
by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, said method comprising the steps of:
(a) selecting a quantity of unhomogenized heavy cream;
(b) adding butterfat, if necessary, to said unhomogenized heavy cream so as to bring the fat content thereof up to 40% ~ 3% by weight thereof;
(C) maintaining said unhomogenized heavy cream at a temperature of 2°C to 10°C, and adding thereto a selected quantity of milk solids so as to bring the milk solids content of the finished product up to 10% to 20% by weight thereof;
(d) while maintaining said unhomogenized heavy cream at a temperature of 2°C to 10°C, optionally adding thereto trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter;
(e) stirring the mixture of unhomogenized heavy cream, milk solids and said optional added trace constituents, while maintaining said mixture at a temperature of 2°C to 10°C, until a slurry is developed with said milk solids and said optional added trace constituents being held in suspension in said stirred mixture;
(f) heating said stirred mixture to a temperature of 72°C to 90°C, and maintaining the heated mixture at a temperature of 72°C to 90°C for a period of 10 seconds to 6 hours, so as to permit coagulation of the protein constituents of said milk solids;
(g) homogenizing said heated stirred mixture at a temperature of 25°C
to 72°C;
(h) transferring the homogenized mixture to a temperature controlled holding tank, and maintaining the temperature thereof at 15°C to 40°C;
(i) transferring the homogenized mixture from said holding tank through a heat exchanger to a filling machine, so as to reduce the temperature of said homogenized mixture to 8°C to 10°C;
(j) transferring selected quantities of said cooled homogenized mixture to containers therefor, for storage as reduced-fat dairy spread; and (k) storing said reduced-fat dairy spread at temperatures below 8°C.
by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, said method comprising the steps of:
(a) selecting a quantity of unhomogenized heavy cream;
(b) adding butterfat, if necessary, to said unhomogenized heavy cream so as to bring the fat content thereof up to 40% ~ 3% by weight thereof;
(C) maintaining said unhomogenized heavy cream at a temperature of 2°C to 10°C, and adding thereto a selected quantity of milk solids so as to bring the milk solids content of the finished product up to 10% to 20% by weight thereof;
(d) while maintaining said unhomogenized heavy cream at a temperature of 2°C to 10°C, optionally adding thereto trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter;
(e) stirring the mixture of unhomogenized heavy cream, milk solids and said optional added trace constituents, while maintaining said mixture at a temperature of 2°C to 10°C, until a slurry is developed with said milk solids and said optional added trace constituents being held in suspension in said stirred mixture;
(f) heating said stirred mixture to a temperature of 72°C to 90°C, and maintaining the heated mixture at a temperature of 72°C to 90°C for a period of 10 seconds to 6 hours, so as to permit coagulation of the protein constituents of said milk solids;
(g) homogenizing said heated stirred mixture at a temperature of 25°C
to 72°C;
(h) transferring the homogenized mixture to a temperature controlled holding tank, and maintaining the temperature thereof at 15°C to 40°C;
(i) transferring the homogenized mixture from said holding tank through a heat exchanger to a filling machine, so as to reduce the temperature of said homogenized mixture to 8°C to 10°C;
(j) transferring selected quantities of said cooled homogenized mixture to containers therefor, for storage as reduced-fat dairy spread; and (k) storing said reduced-fat dairy spread at temperatures below 8°C.
7. The method of claim 6, wherein said milk solids are derived from the group consisting of dry skim milk solids, buttermilk solids, dry casein solids, dry caseinates, dry whey protein solids, and mixtures thereof.
8. The method of claim 6, wherein said heat exchanger is a swept surface heat exchanger.
9. A reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has an appearance, flavour, consistency, rheology, and mouth-feel similar to butter, said dairy spread having a formulation comprising 0%
to 30% by weight of butterfat, 35% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter; wherein the water content of said dairy spread is bound by the protein constituents of said milk solids.
to 30% by weight of butterfat, 35% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter; wherein the water content of said dairy spread is bound by the protein constituents of said milk solids.
10. The dairy spread of claim 9, wherein the dairy spread is spreadable at temperatures from about 2°C up to about 30°C.
11. The dairy spread of claim 9, wherein said milk solids are derived from the group consisting of dry skim milk solids, buttermilk solids, dry caseinsolids, dry caseinates, dry whey protein solids, and mixtures thereof.
12. A method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising 0%
to 30% by weight of butterfat, 35% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, said method comprising the steps of:
(a) selecting a quantity of unhomogenized milk having a selected butterfat content of 0% to 30% by weight thereof;
(b) whenever said selected butterfat content is above 0%, and the butterfat content of said unhomogenized milk is below said selected butterfat content, adding butterfat to said homogenized milk so as to bring the butterfat content thereof up to said selected butterfat content;
(c) maintaining said unhomogenized milk at a temperature of 2°C to 10°C, and adding thereto a selected quantity of milk solids so as to bring the milk solids content of the finished product up to 10% to 30% by weight thereof;
(d) while maintaining said unhomogenized milk at a temperature of 2°C to 10°C, optionally adding thereto trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter;
(e) stirring the mixture of unhomogenized milk, milk solids and said optional added trace constituents, while maintaining said mixture at a temperature of 2°C to 10°C, until a slurry is developed with said milk solids and said optional added trace constituents being held in suspension in said stirred mixture;
(f) heating said stirred mixture to a temperature of 72°C to 90°C, and maintaining the heated mixture at a temperature of 72°C to 90°C for a period of 10 seconds to 6 hours, so as to permit coagulation of the protein constituents of said milk solids;
(g) homogenizing said heated stirred mixture at a temperature of 25°C
to 72°C;
(h) transferring the homogenized mixture to a temperature controlled holding tank, and maintaining the temperature thereof at 15°C to 40°C;
(i) transferring the homogenized mixture from said holding tank through a heat exchanger to a filling machine, so as to reduce the temperature of said homogenized mixture to 8°C to 10°C;
(1) transferring selected quantities of said cooled homogenized mixture to containers therefor, for storage as reduced-fat dairy spread; and (k) storing said reduced-fat dairy spread at temperatures below 8°C.
to 30% by weight of butterfat, 35% to 75% by weight of water, 10% to 30% by weight of milk solids, and 0% to trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter, said method comprising the steps of:
(a) selecting a quantity of unhomogenized milk having a selected butterfat content of 0% to 30% by weight thereof;
(b) whenever said selected butterfat content is above 0%, and the butterfat content of said unhomogenized milk is below said selected butterfat content, adding butterfat to said homogenized milk so as to bring the butterfat content thereof up to said selected butterfat content;
(c) maintaining said unhomogenized milk at a temperature of 2°C to 10°C, and adding thereto a selected quantity of milk solids so as to bring the milk solids content of the finished product up to 10% to 30% by weight thereof;
(d) while maintaining said unhomogenized milk at a temperature of 2°C to 10°C, optionally adding thereto trace amounts of each of a butter culture, salt, and annato colours which are compatible with butter;
(e) stirring the mixture of unhomogenized milk, milk solids and said optional added trace constituents, while maintaining said mixture at a temperature of 2°C to 10°C, until a slurry is developed with said milk solids and said optional added trace constituents being held in suspension in said stirred mixture;
(f) heating said stirred mixture to a temperature of 72°C to 90°C, and maintaining the heated mixture at a temperature of 72°C to 90°C for a period of 10 seconds to 6 hours, so as to permit coagulation of the protein constituents of said milk solids;
(g) homogenizing said heated stirred mixture at a temperature of 25°C
to 72°C;
(h) transferring the homogenized mixture to a temperature controlled holding tank, and maintaining the temperature thereof at 15°C to 40°C;
(i) transferring the homogenized mixture from said holding tank through a heat exchanger to a filling machine, so as to reduce the temperature of said homogenized mixture to 8°C to 10°C;
(1) transferring selected quantities of said cooled homogenized mixture to containers therefor, for storage as reduced-fat dairy spread; and (k) storing said reduced-fat dairy spread at temperatures below 8°C.
13. The method of claim 12, wherein said milk solids are derived from the group consisting of dry skim milk solids, buttermilk solids, dry casein solids, dry caseinates, dry whey protein solids, and mixtures thereof.
14. The method of claim 12, wherein said heat exchanger is a swept surface heat exchanger.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2212701 CA2212701A1 (en) | 1997-08-08 | 1997-08-08 | Process & formulation for low temperature spreadable dairy spread |
| CA 2237242 CA2237242A1 (en) | 1997-08-08 | 1998-05-08 | Dairy spread and method of making a dairy spread |
| AU85262/98A AU8526298A (en) | 1997-08-08 | 1998-07-30 | Dairy spread and method of making a dairy spread |
| PCT/CA1998/000732 WO1999007232A1 (en) | 1997-08-08 | 1998-07-30 | Dairy spread and method of making a dairy spread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2212701 CA2212701A1 (en) | 1997-08-08 | 1997-08-08 | Process & formulation for low temperature spreadable dairy spread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2212701A1 true CA2212701A1 (en) | 1999-02-08 |
Family
ID=4161235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2212701 Abandoned CA2212701A1 (en) | 1997-08-08 | 1997-08-08 | Process & formulation for low temperature spreadable dairy spread |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2212701A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019048620A1 (en) * | 2017-09-08 | 2019-03-14 | Frieslandcampina Nederland B.V. | Butter substitute |
-
1997
- 1997-08-08 CA CA 2212701 patent/CA2212701A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019048620A1 (en) * | 2017-09-08 | 2019-03-14 | Frieslandcampina Nederland B.V. | Butter substitute |
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