CS274919B2 - Modified butter and method of its production - Google Patents
Modified butter and method of its productionInfo
- Publication number
- CS274919B2 CS274919B2 CS67990A CS67990A CS274919B2 CS 274919 B2 CS274919 B2 CS 274919B2 CS 67990 A CS67990 A CS 67990A CS 67990 A CS67990 A CS 67990A CS 274919 B2 CS274919 B2 CS 274919B2
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- butter
- micro
- organisms
- fat
- mixture
- Prior art date
Links
Abstract
The solution concerns the modified butter and its preparation method. The butter contains from 70 to 84 percent by weight of the fat component, which consists of the mixture of milk fat and vegetable fat with addition of emulgator and fortifying additives, vitamin A, D and E. The water component of the modified butter contains micro-organisms of the genus Bifidobacterium or Lactobacillus or micro-organism Enterococcus feacium or the mixture of these micro-organisms, which can be in combination with micro-organisms of the butter starter. The butter cream is mixed with emulsion of the vegetable fat component, containing emulgator and fat fortifying additives, while the intermixture can be carried out before or after pasteurisation. The pasteurising mixture is exposed to the maturing process and it is subsequently churned. The cultures of the above-mentioned micro-organisms are kneaded into the butter when churning.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CS90679A CS67990A2 (en) | 1990-02-13 | 1990-02-13 | Modified butter and method of its production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CS90679A CS67990A2 (en) | 1990-02-13 | 1990-02-13 | Modified butter and method of its production |
Publications (2)
Publication Number | Publication Date |
---|---|
CS274919B2 true CS274919B2 (en) | 1991-12-17 |
CS67990A2 CS67990A2 (en) | 1991-12-17 |
Family
ID=5339367
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CS90679A CS67990A2 (en) | 1990-02-13 | 1990-02-13 | Modified butter and method of its production |
Country Status (1)
Country | Link |
---|---|
CS (1) | CS67990A2 (en) |
-
1990
- 1990-02-13 CS CS90679A patent/CS67990A2/en unknown
Also Published As
Publication number | Publication date |
---|---|
CS67990A2 (en) | 1991-12-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4177293A (en) | Process of manufacture of a butter spread | |
JPS6455155A (en) | Artificial cream and method of manufacturing the same | |
KR830005654A (en) | Method for producing a composition containing cheese for making dessert | |
DE3361367D1 (en) | Process for preparing a biologically high-grade natural food concentrate, product obtained by the process and its use | |
US3025165A (en) | Yogurt containing an unsaturated vegetable fat | |
GB1383149A (en) | Soy cheese and process for making same | |
FI91824C (en) | Method for the preparation of margarine for very low fat refrigerated use | |
CS274919B2 (en) | Modified butter and method of its production | |
DE3168491D1 (en) | A process for preparing whipping cream and whipping cream products | |
EP1191854B1 (en) | A process for the preparation of post-heat treated cottage cheese products | |
JPS5747444A (en) | Fermented oil or fat powder and its preparation | |
GB1383148A (en) | Soy cheese | |
JPH0728657B2 (en) | Whipped yogurt manufacturing method | |
CA1332534C (en) | Fermented milk containing butter fat and process of producing the same | |
JPS5733541A (en) | Preparation of food | |
RU2137404C1 (en) | Caviar butter and method of its production | |
ATE135888T1 (en) | METHOD FOR PRODUCING A LOW-FAT BREAK SPREAD | |
JPS56113257A (en) | Fermented milk made from soybean milk | |
JPS57146551A (en) | Production of synthetic cream | |
JPS57186436A (en) | Preparation of sour cream food | |
JPS6410944A (en) | Preparation of spread having taste and flavor of soy sauce | |
JPS59187736A (en) | Margarine containing soybean protein | |
DE2340007A1 (en) | Improving cheese texture - esp of low fat-contg cheese mixt by subjecting it to strong shearing forces | |
SU793554A1 (en) | Method of obtaining fat emulsion | |
RU2217969C2 (en) | Sour cream production method |