CA2229497A1 - Formulations and process for low temperature spreadable dairy spreads - Google Patents
Formulations and process for low temperature spreadable dairy spreads Download PDFInfo
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- CA2229497A1 CA2229497A1 CA 2229497 CA2229497A CA2229497A1 CA 2229497 A1 CA2229497 A1 CA 2229497A1 CA 2229497 CA2229497 CA 2229497 CA 2229497 A CA2229497 A CA 2229497A CA 2229497 A1 CA2229497 A1 CA 2229497A1
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- butter
- temperature
- milk
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- 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
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- 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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- 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 zero up to 43% by weight of butterfat, 30% up to 75% by weight of water, 5% up to 30% by weight of milk solids, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, as well as zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid.
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 the 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. When the reduced-fat dairy spread is made, the water content is bound by the protein constituents of the milk solids, and is in a continuous phase dispersion.
On the other hand, the butterfat is in a discontinuous phase, suspended in the continuous phase dispersion.
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 the 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. When the reduced-fat dairy spread is made, the water content is bound by the protein constituents of the milk solids, and is in a continuous phase dispersion.
On the other hand, the butterfat is in a discontinuous phase, suspended in the continuous phase dispersion.
Description
FORMULATIONS & PROCESS FOR
LOW TEMPERATURE SPREADABLE DAIRY SPREADS
FIELD OF THE INVENTION:
The present invention is directed towards dairy spreads which are spreadable at lcrw temperatures. More particularly, the present invention is directed towards dairy spreads which have essentially the same ingredients as ordinary butter, which 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, and thus they have a lower cholesterol content than ordinary butter.
BACKGROUND OF THE INVENTION:
Ordinary butter has been known for centuries, and is used for a variety of purposes. One of the principal 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 attention 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 have at least 80% by weight butterfat 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 kilogram in 1970 to 1.9 kilogram in 1993 - many people still prefer to eat and use butter rather than margarine. It appears that many people consider margarine to b~e a highly manufactured, chemical product; and some people object to the flavour or lack of flavour, 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 principal 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-like composition which is produced by phase reversal of an oil-in-water emulsion, having about 40% fat content, so as to become a predominantly water-in-oil emulsion, where the water is in a discontinuous phase and the oil is in a continuous phase. Because the ratio of water-in-oil emulsion to oil-in-water emulsion must be in th.e 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°/0~; 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: :l , 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 emulsifiers 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, butt<~r-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 approved butter colours.
The present invention, on the other hand, provides dairy spreads which are spreadable at low temperatures, 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. However, the dairy spreads of the present invention may also comprise certain permitted emulsifiers and preservatives.
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 - where the fat content is in a continuous phase. 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 conventional butter.
The present invention, on the other hand, contains essentially the same ingredients as conventional butter, and as such it is properly termed to be a dairy spread. The spreadability of the dairy spread of the present invention, at refrigeration temperature, comes as a consequence of protein coagulation and the water binding properties thereof which are developed from a suspension of dry milk solids, and from zero fat up to about 43% fat, in a slurry which is homogenized and cooled, as discussed 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.
The 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 remaining in a continuous phase throughout the dairy spread product. However, the dairy spread product of the pres~;.nt 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 zero up to 43% by weight of butterfat, from 35% up to 75% by weight of water, from 5% up to 30% by weight of milk solids, and from zero up to trace amounts of any of a butter culture, salt, and approved butter colours which are done compatible with butter, and combinations thereof. Typical approved butter colours include annatto colours, and beta carotene, which are generally accepted and approved as colouring agents for butter, in most jurisdictions.
Moreover, the dairy spreads of the present invention may also comprise from zero up to trace amounts of lecithin, and preservatives such as potassium sorbate, sodium benzoate, and citric acid. 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, and remains in a continuous phase dispersion throughout the dairy spread product. Moreover, the fat constituent of the dairy spread product (when there is a fat content) is in a discontinuous phase, suspended in the continuous phase dispersion of the water content.
Thus, the present invention provides a dairy spread which, while not capable of being labelled and marketed as conventional butter, may be labelled as containing only the same constituents as conventional butter; or, at least, as containing the same constituents as butter together with permitted additives and preservatives.
Moreover, the present invention provides a range of low fat options, whereby the dairy spread can be produced as a non-fat dairy spread, having zero fat content; or as an ultra-lite dairy spread having from trace up to about 15% by weight of fat content; or as a lite dairy spread having from 16% up to about 43 % by weight of fat content. Moreover, when the dairy spread has a fat content of about 40%, ~
3%, that fact can be emphasized because such dairy spread has only one half the fat content of conventional butter.
The caloric content, by weight, of dairy fat compared with protein, lactose, or complex carbohydrates - all of the sort which derive from milk and which comprise the milk solids used in the present invention - is generally in the range of about 9:4. Thus, a dairy spread having about 40% fat content, in keeping with the ;present invention, would have slightly more than one half the calories per unit weil;ht 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 unit weil;ht 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 same 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 prodluction of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising from zero to 43% by weight of butterfat, from 35% to 75% by weight of water, from 5% up to 30% by weight of milk solids, with zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin (as an emulsifier), potassium sorbate, sodium benzoate, and citric acid.
The water content of the dairy spread is bound by the protein constituents of the milk. solids, in a continuous phase dispersion thereof. The method for production of the reduced-fat dairy spreads of the present invention 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 zero up to 40%, ~ 3%, by weight thereof. The unhomogenized heavy cream may or may not have been cultured before its use, by the addition of butter cultures thereto.
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 zero up to 40%, ~ 3%, by weight thereof.
c) The unhomogenized milk, unhomogenized heavy cream, or mixture thereof, is maintained at a 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 5% to 30% by weight thereof.
d) While maintaining the unhomogenized milk, unhomogenized heavy cream, or mixture thereof, at a temperature of 2°C to 10°C, trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, may optionally be added to the unhomogenized milk, unhomogenized heavy cream, or mixture thereof. At the same time, any of the other optional trace amount ingredients - lecithin, potassium sorbate, sodium benzoate, and citric acid - may be added to the unhomogenized milk, unhomogenized heavy 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 maintaining 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 82°C to 90°C, and is maintained at a temperature of 82°C to 90°C for a period of from 25 seconds up to 6 hours, so as to permit pasteurization of the mixture; and, more importantly, 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 90°C.
LOW TEMPERATURE SPREADABLE DAIRY SPREADS
FIELD OF THE INVENTION:
The present invention is directed towards dairy spreads which are spreadable at lcrw temperatures. More particularly, the present invention is directed towards dairy spreads which have essentially the same ingredients as ordinary butter, which 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, and thus they have a lower cholesterol content than ordinary butter.
BACKGROUND OF THE INVENTION:
Ordinary butter has been known for centuries, and is used for a variety of purposes. One of the principal 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 attention 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 have at least 80% by weight butterfat 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 kilogram in 1970 to 1.9 kilogram in 1993 - many people still prefer to eat and use butter rather than margarine. It appears that many people consider margarine to b~e a highly manufactured, chemical product; and some people object to the flavour or lack of flavour, 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 principal 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-like composition which is produced by phase reversal of an oil-in-water emulsion, having about 40% fat content, so as to become a predominantly water-in-oil emulsion, where the water is in a discontinuous phase and the oil is in a continuous phase. Because the ratio of water-in-oil emulsion to oil-in-water emulsion must be in th.e 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°/0~; 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: :l , 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 emulsifiers 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, butt<~r-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 approved butter colours.
The present invention, on the other hand, provides dairy spreads which are spreadable at low temperatures, 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. However, the dairy spreads of the present invention may also comprise certain permitted emulsifiers and preservatives.
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 - where the fat content is in a continuous phase. 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 conventional butter.
The present invention, on the other hand, contains essentially the same ingredients as conventional butter, and as such it is properly termed to be a dairy spread. The spreadability of the dairy spread of the present invention, at refrigeration temperature, comes as a consequence of protein coagulation and the water binding properties thereof which are developed from a suspension of dry milk solids, and from zero fat up to about 43% fat, in a slurry which is homogenized and cooled, as discussed 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.
The 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 remaining in a continuous phase throughout the dairy spread product. However, the dairy spread product of the pres~;.nt 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 zero up to 43% by weight of butterfat, from 35% up to 75% by weight of water, from 5% up to 30% by weight of milk solids, and from zero up to trace amounts of any of a butter culture, salt, and approved butter colours which are done compatible with butter, and combinations thereof. Typical approved butter colours include annatto colours, and beta carotene, which are generally accepted and approved as colouring agents for butter, in most jurisdictions.
Moreover, the dairy spreads of the present invention may also comprise from zero up to trace amounts of lecithin, and preservatives such as potassium sorbate, sodium benzoate, and citric acid. 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, and remains in a continuous phase dispersion throughout the dairy spread product. Moreover, the fat constituent of the dairy spread product (when there is a fat content) is in a discontinuous phase, suspended in the continuous phase dispersion of the water content.
Thus, the present invention provides a dairy spread which, while not capable of being labelled and marketed as conventional butter, may be labelled as containing only the same constituents as conventional butter; or, at least, as containing the same constituents as butter together with permitted additives and preservatives.
Moreover, the present invention provides a range of low fat options, whereby the dairy spread can be produced as a non-fat dairy spread, having zero fat content; or as an ultra-lite dairy spread having from trace up to about 15% by weight of fat content; or as a lite dairy spread having from 16% up to about 43 % by weight of fat content. Moreover, when the dairy spread has a fat content of about 40%, ~
3%, that fact can be emphasized because such dairy spread has only one half the fat content of conventional butter.
The caloric content, by weight, of dairy fat compared with protein, lactose, or complex carbohydrates - all of the sort which derive from milk and which comprise the milk solids used in the present invention - is generally in the range of about 9:4. Thus, a dairy spread having about 40% fat content, in keeping with the ;present invention, would have slightly more than one half the calories per unit weil;ht 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 unit weil;ht 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 same 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 prodluction of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising from zero to 43% by weight of butterfat, from 35% to 75% by weight of water, from 5% up to 30% by weight of milk solids, with zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin (as an emulsifier), potassium sorbate, sodium benzoate, and citric acid.
The water content of the dairy spread is bound by the protein constituents of the milk. solids, in a continuous phase dispersion thereof. The method for production of the reduced-fat dairy spreads of the present invention 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 zero up to 40%, ~ 3%, by weight thereof. The unhomogenized heavy cream may or may not have been cultured before its use, by the addition of butter cultures thereto.
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 zero up to 40%, ~ 3%, by weight thereof.
c) The unhomogenized milk, unhomogenized heavy cream, or mixture thereof, is maintained at a 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 5% to 30% by weight thereof.
d) While maintaining the unhomogenized milk, unhomogenized heavy cream, or mixture thereof, at a temperature of 2°C to 10°C, trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, may optionally be added to the unhomogenized milk, unhomogenized heavy cream, or mixture thereof. At the same time, any of the other optional trace amount ingredients - lecithin, potassium sorbate, sodium benzoate, and citric acid - may be added to the unhomogenized milk, unhomogenized heavy 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 maintaining 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 82°C to 90°C, and is maintained at a temperature of 82°C to 90°C for a period of from 25 seconds up to 6 hours, so as to permit pasteurization of the mixture; and, more importantly, 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 90°C.
h) The homogenized mixture is then transferred to a temperature controlled holding tank, where the temperature thereof is maintained 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 mixture is reduced to 8°C to 30°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 specific, 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 dair~~ spread has about 3 0% to 43 % by weight of butterfat, it wil l have 3 5 % to 60%
by weight of water content, from 5% to 20% by weight of milk solids, and zero to trace' amounts of any of butter culture, salt, approved butter colours, lecithin, potassium sorbate, sodium benzoate, and citric acid. 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 remaining steps are essentially as discussed above.
Likewise, a lower fat reduced-fat dairy spread may have a butterfat content of zero up to only 30%, with 35% to 75% by weight of water, 5% to 30% by weight of milk solids, and zero to trace amounts of any of butter culture, salt, approved butter colours, lecithin, potassium sorbate, sodium benzoate, and citric acid. If so, that dairy spread may be manufactured from unhomogenized milk or mixtures of unhomogenized milk and unhomogenized cream, which in any event may be standardized to a butterfat content of zero up to 30% by weight thereof.
The remaining steps for production are essentially as described above.
It is noted that, 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 82°C, so as to develop an excellent water binding property of the coagulated proteins. Thus, 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, lactoses, 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 similLar 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 understanding of certain aspects of the invention, particularly in light of the fact that dairy spreads in keeping with the present invention cover a relatively broad spectrum of fat contents from zero fat up to about 43% butterfat content. As noted, at 40% ~ 3% butterfat content, a dairy spread product is presented which is virtually indistinguishable 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 is, therefore, not adaptable to being wrapped with foil or parchment paper wrappers in the same manner as conventional butter. However, dairy spreads having about 40% ~ 3 % 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 approved butter colours which are compatible with butter, and lecithin, potassium sorbate, sodium benzoate, and citric acid. Thus it may be possible that dairy spreads in keeping with the present invention may be labelled in most jurisdictions in the same manner as butter, except for a statement as to their butterfat content and additional emulsifier and preservatives.
Accordingly, as suggested above, dairy spreads in keeping with the present invention may 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. 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 82°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 will thereby be found in a continuous phase dispersion. On the other hand, whatever fat molecules there may be in the slurry will be distributed throughout the slurry in a discontinuous phase.
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, the homogenization step can take place at temperatures up to 90°C. Still further, and in any event 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 maintained at a reduced temperature until such time as quarvtities 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 appropriate 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 approved butter colours which are compatible with butter, may be added to the mixture. Moreover, other additional approved additives such as lecithin, potassium sorbate, sodium benzoate, or citric acid may be added 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 as conventional bulk milk handling and packaging facility - typically, a commercial dairy - where packaged milk products are prepared for the market.
For example, appropriate tanks having capacities of many thousands of litres, as may be required, will be found in a conventional milk handling and packaging facility, or commercial 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 82°C to 90°C and maintain 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 handling and packaging facility. Still further, homogenizing equipment will be found in such a bulk milk handling and packaging facility.
It should be noted that the step of heating a stirred mixture to a temperature of 8:?°C to 90°C and maintaining the heated mixture at that temperature for a period of time, will serve two purposes. First, the stirred mixture will be pasteurized.
Also, maintaining the stirred mixture at that temperature for a period of time will permit coagulation of the protein constituents of the milk solids, and thus it will develop the water-binding property of the protein constituents. The period of time may vary from 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 10 to 30 seconds, but it may take as much as 60 seconds - or up to 6 hours - or more at 82°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. However, the present invention requires that the heating step be such. that the slurry is heated to at least 82°C, so as to assure that the requisite protein coagulation has taken place. Moreover, 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 packaging facility.
However, the mixture which is being homogenized may have varying butterfat contents, up to about 43% by weight, rather than the typical bulk milk or dairy cream butterfat contents of 1 % up to about 1 S% 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 handling and packaging facility.
The finished product, as it is transferred to the containers in which it will be stored 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 - v~~ill thus be a product that has substantially the same rheology or consistency of mar~;arine 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.
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 approved butter 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, buttermilk 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 43% by weight, or as little as zero.. 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 butterfat content of about 40% by weight, to an appropriate unhomogenized milk, unhomogenized creaan, or mixture thereof, having a predetermined butterfat content which is contiingent 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.
A general formulation for the reduced-fat dairy spreads of the present invention is as follows, where the amount of any constituent is expressed in terms of per cent by weight:
TABLE I:
water 30%
- 75%
milk solids 5% -30%
butterfat 0 - 43%
salt 0 - 2%
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15%
citric acid 0 - 0.15%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
A typical general formulation for ultra-lite dairy spreads, being dairy spreads which have from very minimal butterfat content up to 30% butterfat content, but also including a non-fat dairy spread which would have zero butterfat, would be as follows, where the amount of any constituent is expressed in terms of per cent by weight:
TABLE II:
water 35%
- 75%
milk solids 5% -30%
butterfat 0 - 30%
salt 0 - 2%
potassium sorbate 0 - 0.l5%
sodium benzoate 0 - 0.l5%
citric acid 0 - 0.l5%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
Likewise, a typical formulation for a lite dairy spread, having 30% to 43%
by v~~eight of butterfat, would be as follows, where the amount of any constituent is expressed in terms of per cent by weight:
TABLE III:
water 35% - 60%
milk solids 5% - 20%
butterfat 30% - 43%
salt 0 - 2%
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15%
citric acid 0 - 0.15%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
As noted, the physical appearance of the reduced-fat dairy spread, which is spreadable at refrigeration temperatures, comes particularly as a consequence of the protein coagulation of the heated, stirred mixture thereof. As a consequence, as noted, the water content of the dairy spread is bound by the protein constituents of the milk solids in a continuous phase dispersion thereof, and the butterfat is in a discontinuous phase which is suspended in the continuous phase dispersion.
There is one test which, while not quantifiable, easily demonstrates one particularly important characteristic of the dairy spreads of the present invention, the spreadability at refrigeration temperature. The same test will also demonstrate another characteristic of the dairy spreads of the present invention, which is its ability to maintain its physical integrity, even though it has been kept at room temperature for a period of time up to several hours.
That test is the so-called "warm toast" test. In this test, several slices of ordinary warm toast are prepared from ordinary white sliced bread, and they are taken immediately from the toaster to a plate so that ordinary butter and the reduced-fat dairy spread of the present invention can be spread on the fresh warm toast. As noted, the test may be carried out with various conditions of storage of the butter and dairy spread being tested.
In the first test, the butter and the reduced-fat dairy spread of the present invention are removed from the refrigerator at the same time that the toast is taken frorr~ the toaster, to be spread on the toast. The butter is not capable of being spread on the toast; however, the reduced-fat dairy spread of the present invention is easily spreadable on the fresh warm toast.
In another test, the butter and the reduced-fat dairy spread of the present invention have each been removed from the refrigerator and placed in an ambient room temperature of about 23°C for approximately 30 minutes. When those samples are spread onto warm fresh toast, the butter is quite reasonably spreadable, as is the reduced-fat dairy spread of the present invention.
However, in a third test, the butter and the reduced-fat dairy spread of the present invention have been removed from the refrigerator for approximately two hours before being spread onto fresh warm toast. In this case, the butter tended to be absorbed almost immediately by the toast, so as not to be spreadable. On the other hand, the reduced-fat dairy spread of the present invention remained spreadable, even under these conditions.
There has been described reduced-fat dairy spreads which may range from essentially zero fat content up to about 40%, ~ 3 %, butterfat content, and which are spreadable at refrigeration temperatures.
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 in kee~~ing with the present invention will be found in conventional bulk milk handling 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.
Indeed, the reduced-fat dairy spread of the present invention demonstrated superior qualities when subjected to the "warm toast" test than conventional butter.
Moreover, in one of the most usual purposes for butter, that of being spread on bread products of a11 sorts, the reduced-fat dairy spreads of the present invention demonstrates a significant improvement over conventional butter in that they are spreadable 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 take:rl directly from the refrigerator and spread on soft bread, as well as on toast, toasl:ed 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, are defined in the appended claims.
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 mixture is reduced to 8°C to 30°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 specific, 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 dair~~ spread has about 3 0% to 43 % by weight of butterfat, it wil l have 3 5 % to 60%
by weight of water content, from 5% to 20% by weight of milk solids, and zero to trace' amounts of any of butter culture, salt, approved butter colours, lecithin, potassium sorbate, sodium benzoate, and citric acid. 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 remaining steps are essentially as discussed above.
Likewise, a lower fat reduced-fat dairy spread may have a butterfat content of zero up to only 30%, with 35% to 75% by weight of water, 5% to 30% by weight of milk solids, and zero to trace amounts of any of butter culture, salt, approved butter colours, lecithin, potassium sorbate, sodium benzoate, and citric acid. If so, that dairy spread may be manufactured from unhomogenized milk or mixtures of unhomogenized milk and unhomogenized cream, which in any event may be standardized to a butterfat content of zero up to 30% by weight thereof.
The remaining steps for production are essentially as described above.
It is noted that, 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 82°C, so as to develop an excellent water binding property of the coagulated proteins. Thus, 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, lactoses, 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 similLar 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 understanding of certain aspects of the invention, particularly in light of the fact that dairy spreads in keeping with the present invention cover a relatively broad spectrum of fat contents from zero fat up to about 43% butterfat content. As noted, at 40% ~ 3% butterfat content, a dairy spread product is presented which is virtually indistinguishable 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 is, therefore, not adaptable to being wrapped with foil or parchment paper wrappers in the same manner as conventional butter. However, dairy spreads having about 40% ~ 3 % 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 approved butter colours which are compatible with butter, and lecithin, potassium sorbate, sodium benzoate, and citric acid. Thus it may be possible that dairy spreads in keeping with the present invention may be labelled in most jurisdictions in the same manner as butter, except for a statement as to their butterfat content and additional emulsifier and preservatives.
Accordingly, as suggested above, dairy spreads in keeping with the present invention may 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. 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 82°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 will thereby be found in a continuous phase dispersion. On the other hand, whatever fat molecules there may be in the slurry will be distributed throughout the slurry in a discontinuous phase.
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, the homogenization step can take place at temperatures up to 90°C. Still further, and in any event 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 maintained at a reduced temperature until such time as quarvtities 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 appropriate 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 approved butter colours which are compatible with butter, may be added to the mixture. Moreover, other additional approved additives such as lecithin, potassium sorbate, sodium benzoate, or citric acid may be added 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 as conventional bulk milk handling and packaging facility - typically, a commercial dairy - where packaged milk products are prepared for the market.
For example, appropriate tanks having capacities of many thousands of litres, as may be required, will be found in a conventional milk handling and packaging facility, or commercial 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 82°C to 90°C and maintain 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 handling and packaging facility. Still further, homogenizing equipment will be found in such a bulk milk handling and packaging facility.
It should be noted that the step of heating a stirred mixture to a temperature of 8:?°C to 90°C and maintaining the heated mixture at that temperature for a period of time, will serve two purposes. First, the stirred mixture will be pasteurized.
Also, maintaining the stirred mixture at that temperature for a period of time will permit coagulation of the protein constituents of the milk solids, and thus it will develop the water-binding property of the protein constituents. The period of time may vary from 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 10 to 30 seconds, but it may take as much as 60 seconds - or up to 6 hours - or more at 82°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. However, the present invention requires that the heating step be such. that the slurry is heated to at least 82°C, so as to assure that the requisite protein coagulation has taken place. Moreover, 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 packaging facility.
However, the mixture which is being homogenized may have varying butterfat contents, up to about 43% by weight, rather than the typical bulk milk or dairy cream butterfat contents of 1 % up to about 1 S% 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 handling and packaging facility.
The finished product, as it is transferred to the containers in which it will be stored 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 - v~~ill thus be a product that has substantially the same rheology or consistency of mar~;arine 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.
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 approved butter 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, buttermilk 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 43% by weight, or as little as zero.. 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 butterfat content of about 40% by weight, to an appropriate unhomogenized milk, unhomogenized creaan, or mixture thereof, having a predetermined butterfat content which is contiingent 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.
A general formulation for the reduced-fat dairy spreads of the present invention is as follows, where the amount of any constituent is expressed in terms of per cent by weight:
TABLE I:
water 30%
- 75%
milk solids 5% -30%
butterfat 0 - 43%
salt 0 - 2%
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15%
citric acid 0 - 0.15%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
A typical general formulation for ultra-lite dairy spreads, being dairy spreads which have from very minimal butterfat content up to 30% butterfat content, but also including a non-fat dairy spread which would have zero butterfat, would be as follows, where the amount of any constituent is expressed in terms of per cent by weight:
TABLE II:
water 35%
- 75%
milk solids 5% -30%
butterfat 0 - 30%
salt 0 - 2%
potassium sorbate 0 - 0.l5%
sodium benzoate 0 - 0.l5%
citric acid 0 - 0.l5%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
Likewise, a typical formulation for a lite dairy spread, having 30% to 43%
by v~~eight of butterfat, would be as follows, where the amount of any constituent is expressed in terms of per cent by weight:
TABLE III:
water 35% - 60%
milk solids 5% - 20%
butterfat 30% - 43%
salt 0 - 2%
potassium sorbate 0 - 0.15%
sodium benzoate 0 - 0.15%
citric acid 0 - 0.15%
lecithin 0 - 0.60%
butter flavour or butter culture 0 - 0.35%
butter colour 0 - 0.03%
As noted, the physical appearance of the reduced-fat dairy spread, which is spreadable at refrigeration temperatures, comes particularly as a consequence of the protein coagulation of the heated, stirred mixture thereof. As a consequence, as noted, the water content of the dairy spread is bound by the protein constituents of the milk solids in a continuous phase dispersion thereof, and the butterfat is in a discontinuous phase which is suspended in the continuous phase dispersion.
There is one test which, while not quantifiable, easily demonstrates one particularly important characteristic of the dairy spreads of the present invention, the spreadability at refrigeration temperature. The same test will also demonstrate another characteristic of the dairy spreads of the present invention, which is its ability to maintain its physical integrity, even though it has been kept at room temperature for a period of time up to several hours.
That test is the so-called "warm toast" test. In this test, several slices of ordinary warm toast are prepared from ordinary white sliced bread, and they are taken immediately from the toaster to a plate so that ordinary butter and the reduced-fat dairy spread of the present invention can be spread on the fresh warm toast. As noted, the test may be carried out with various conditions of storage of the butter and dairy spread being tested.
In the first test, the butter and the reduced-fat dairy spread of the present invention are removed from the refrigerator at the same time that the toast is taken frorr~ the toaster, to be spread on the toast. The butter is not capable of being spread on the toast; however, the reduced-fat dairy spread of the present invention is easily spreadable on the fresh warm toast.
In another test, the butter and the reduced-fat dairy spread of the present invention have each been removed from the refrigerator and placed in an ambient room temperature of about 23°C for approximately 30 minutes. When those samples are spread onto warm fresh toast, the butter is quite reasonably spreadable, as is the reduced-fat dairy spread of the present invention.
However, in a third test, the butter and the reduced-fat dairy spread of the present invention have been removed from the refrigerator for approximately two hours before being spread onto fresh warm toast. In this case, the butter tended to be absorbed almost immediately by the toast, so as not to be spreadable. On the other hand, the reduced-fat dairy spread of the present invention remained spreadable, even under these conditions.
There has been described reduced-fat dairy spreads which may range from essentially zero fat content up to about 40%, ~ 3 %, butterfat content, and which are spreadable at refrigeration temperatures.
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 in kee~~ing with the present invention will be found in conventional bulk milk handling 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.
Indeed, the reduced-fat dairy spread of the present invention demonstrated superior qualities when subjected to the "warm toast" test than conventional butter.
Moreover, in one of the most usual purposes for butter, that of being spread on bread products of a11 sorts, the reduced-fat dairy spreads of the present invention demonstrates a significant improvement over conventional butter in that they are spreadable 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 take:rl directly from the refrigerator and spread on soft bread, as well as on toast, toasl:ed 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, are defined in the appended claims.
Claims (17)
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;
wherein said dairy spread has a formulation comprising zero to 43%
by weight of butterfat, 30% to 75% by weight of water, 5% to 30% by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
wherein the water content of said dairy spread is bound by the protein constituents of said milk solids, in a continuous phase dispersion thereof;
and wherein said butterfat is in a discontinuous phase suspended in said continuous phase dispersion.
wherein said dairy spread has a formulation comprising zero to 43%
by weight of butterfat, 30% to 75% by weight of water, 5% to 30% by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
wherein the water content of said dairy spread is bound by the protein constituents of said milk solids, in a continuous phase dispersion thereof;
and wherein said butterfat is in a discontinuous phase suspended in said continuous phase dispersion.
2. A method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising zero to 43% by weight of butterfat, 30% to 75% by weight of water, zero to 30%
by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid; and wherein the water content of said reduced-fat dairy spread is bound by the protein constituents of said milk solids in a continuous phase dispersion thereof, and said butterfat is in a discontinuous phase suspended in said continuous phase dispersion; said method comprising the steps of:
(a) selecting a quantity of unhomogenized milk, unhomogenized heavy cream, and mixtures thereof, where said selected quantity of unhomogenized milk, unhomogenized heavy cream, or mixture thereof, has a butterfat content of zero 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 zero 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 solids content of the finished product up to 5% 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 approved butter colours which are compatible with butter, and optionally adding thereto trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
(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 82°C to 90°C, and maintaining the heated mixture at a temperature of 82°C to 90°C for a period of 25 seconds to 6 hours, so as to pasteurize said stirred mixture, and 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 90°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 30°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 having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid; and wherein the water content of said reduced-fat dairy spread is bound by the protein constituents of said milk solids in a continuous phase dispersion thereof, and said butterfat is in a discontinuous phase suspended in said continuous phase dispersion; said method comprising the steps of:
(a) selecting a quantity of unhomogenized milk, unhomogenized heavy cream, and mixtures thereof, where said selected quantity of unhomogenized milk, unhomogenized heavy cream, or mixture thereof, has a butterfat content of zero 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 zero 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 solids content of the finished product up to 5% 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 approved butter colours which are compatible with butter, and optionally adding thereto trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
(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 82°C to 90°C, and maintaining the heated mixture at a temperature of 82°C to 90°C for a period of 25 seconds to 6 hours, so as to pasteurize said stirred mixture, and 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 90°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 30°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. ~The method of claim 2, wherein the unhomogenized heavy cream which is used in step (a) has been cultured, prior to its use.
4. ~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 43% by weight of butterfat, 35% to 60% by weight of water, 5% to 20% by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
wherein the water content of said dairy spread is bound by the protein constituents of said milk solids, in a continuous phase dispersion thereof;
and wherein said butterfat is in a discontinuous phase suspended in said continuous phase dispersion.
said dairy spread having a formulation comprising 30% to 43% by weight of butterfat, 35% to 60% by weight of water, 5% to 20% by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
wherein the water content of said dairy spread is bound by the protein constituents of said milk solids, in a continuous phase dispersion thereof;
and wherein said butterfat is in a discontinuous phase suspended in said continuous phase dispersion.
5. ~The dairy spread of claim 4, wherein the dairy spread is spreadable at temperatures from about 2°C up to about 30°C.
6. ~The dairy spread of claim 4, 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.
7. ~A method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising 30% to 43% by weight of butterfat, 35% to 60% by weight of water, 5% to 20%
by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid; and wherein the water content of said reduced-fat dairy spread is bound by the protein constituents of said milk solids in a continuous phase dispersion thereof, and said butterfat is in a discontinuous phase suspended in said continuous phase dispersion; 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 5% 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 approved butter colours which are compatible with butter, and optionally adding thereto trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
(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 82°C to 90°C, and maintaining the heated mixture at a temperature of 82°C to 90°C for a period of 25 seconds to 6 hours, so as to pasteurize said stirred mixture, and 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 90°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 30°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
by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid; and wherein the water content of said reduced-fat dairy spread is bound by the protein constituents of said milk solids in a continuous phase dispersion thereof, and said butterfat is in a discontinuous phase suspended in said continuous phase dispersion; 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 5% 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 approved butter colours which are compatible with butter, and optionally adding thereto trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
(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 82°C to 90°C, and maintaining the heated mixture at a temperature of 82°C to 90°C for a period of 25 seconds to 6 hours, so as to pasteurize said stirred mixture, and 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 90°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 30°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.
8. ~The method of claim 7, 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 7, 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.
9. ~The method of claim 7, wherein said heat exchanger is a swept surface heat exchanger.
10. ~The method of claim 7, wherein the unhomogenized heavy cream which is used in step (a) has been cultured, prior to its use.
11. ~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 zero to 30% by weight of butterfat, 35% to 75% by weight of water, 5% to 30% by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
wherein the water content of said dairy spread is bound by the protein constituents of said milk solids, in a continuous phase dispersion thereof;
and wherein said butterfat is in a discontinuous phase suspended in said continuous phase dispersion.
said dairy spread having a formulation comprising zero to 30% by weight of butterfat, 35% to 75% by weight of water, 5% to 30% by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
wherein the water content of said dairy spread is bound by the protein constituents of said milk solids, in a continuous phase dispersion thereof;
and wherein said butterfat is in a discontinuous phase suspended in said continuous phase dispersion.
12. ~The dairy spread of claim 9, wherein the dairy spread is spreadable at temperatures from about 2°C up to about 30°C.
13. ~The dairy spread of claim 9, 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. ~~A method for production of a reduced-fat dairy spread which is spreadable at refrigeration temperature, and which has a formulation comprising zero to 30% by weight of butterfat, 35% to 75% by weight of water, 5% to 30%
by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid; and wherein the water content of said reduced-fat dairy spread is bound by the protein constituents of said milk solids in a continuous phase dispersion thereof, and said butterfat is in a discontinuous phase suspended in said continuous phase dispersion; method comprising the steps of:
(a) selecting a quantity of unhomogenized milk having a selected butterfat content of zero to 30% by weight thereof;
(b) whenever said selected butterfat content is above zero, 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 5% 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 approved butter colours which are compatible with butter, and optionally adding thereto trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
(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 82°C to 90°C, and maintaining the heated mixture at a temperature of 82°C to 90°C for a period of 25 seconds to 6 hours, so as to pasteurize said stirred mixture, and 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 90°C;
(h) transferring the homogenized mixture to a temperature controlled holding tank, and maintaining the temperature thereof at
by weight of milk solids having protein constituents thereof, and zero to trace amounts of each of a butter culture, salt, and approved butter colours which are compatible with butter, and zero to trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid; and wherein the water content of said reduced-fat dairy spread is bound by the protein constituents of said milk solids in a continuous phase dispersion thereof, and said butterfat is in a discontinuous phase suspended in said continuous phase dispersion; method comprising the steps of:
(a) selecting a quantity of unhomogenized milk having a selected butterfat content of zero to 30% by weight thereof;
(b) whenever said selected butterfat content is above zero, 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 5% 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 approved butter colours which are compatible with butter, and optionally adding thereto trace amounts of lecithin, potassium sorbate, sodium benzoate, and citric acid;
(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 82°C to 90°C, and maintaining the heated mixture at a temperature of 82°C to 90°C for a period of 25 seconds to 6 hours, so as to pasteurize said stirred mixture, and 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 90°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 30°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.
15. ~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.
(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 30°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.
15. ~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.
16. ~The method of claim 12, wherein said heat exchanger is a swept surface heat exchanger.
17. ~The method of claim 12, wherein the unhomogenized heavy cream which is used in step (a) has been cultured, prior to its use.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA 2229497 CA2229497A1 (en) | 1998-02-11 | 1998-02-11 | Formulations and process for low temperature spreadable dairy spreads |
| CA 2237242 CA2237242A1 (en) | 1997-08-08 | 1998-05-08 | 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 |
| AU85262/98A AU8526298A (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 2229497 CA2229497A1 (en) | 1998-02-11 | 1998-02-11 | Formulations and process for low temperature spreadable dairy spreads |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2229497A1 true CA2229497A1 (en) | 1999-08-11 |
Family
ID=29409272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2229497 Abandoned CA2229497A1 (en) | 1997-08-08 | 1998-02-11 | Formulations and process for low temperature spreadable dairy spreads |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2229497A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2957181A1 (en) * | 2014-06-20 | 2015-12-23 | AJAX - Sp. z o.o. | Method for reducing fat content in butter and semi-skimmed butter |
-
1998
- 1998-02-11 CA CA 2229497 patent/CA2229497A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2957181A1 (en) * | 2014-06-20 | 2015-12-23 | AJAX - Sp. z o.o. | Method for reducing fat content in butter and semi-skimmed butter |
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