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
- 235000014121 butter Nutrition 0.000 title abstract 7
- 238000000034 method Methods 0.000 title abstract 2
- 244000005700 microbiome Species 0.000 abstract 5
- 239000000203 mixture Substances 0.000 abstract 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 2
- 239000003995 emulsifying agent Substances 0.000 abstract 2
- 235000019197 fats Nutrition 0.000 abstract 2
- 235000019871 vegetable fat Nutrition 0.000 abstract 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract 1
- 241000186000 Bifidobacterium Species 0.000 abstract 1
- 241000194033 Enterococcus Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract 1
- 229930003316 Vitamin D Natural products 0.000 abstract 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 abstract 1
- 229930003427 Vitamin E Natural products 0.000 abstract 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000021243 milk fat Nutrition 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 235000019155 vitamin A Nutrition 0.000 abstract 1
- 239000011719 vitamin A Substances 0.000 abstract 1
- 235000019166 vitamin D Nutrition 0.000 abstract 1
- 239000011710 vitamin D Substances 0.000 abstract 1
- 150000003710 vitamin D derivatives Chemical class 0.000 abstract 1
- 235000019165 vitamin E Nutrition 0.000 abstract 1
- 229940046009 vitamin E Drugs 0.000 abstract 1
- 239000011709 vitamin E Substances 0.000 abstract 1
- 229940045997 vitamin a Drugs 0.000 abstract 1
- 229940046008 vitamin d Drugs 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
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 |
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