CS274919B2 - Modified butter and method of its production - Google Patents

Modified butter and method of its production

Info

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
Application number
CS67990A
Other languages
Czech (cs)
Other versions
CS67990A2 (en
Inventor
Olga Ing Benesova
Ladislav Ing Csc Forman
Vladimir Ing Csc Husek
Josef Ing Krivacek
Jiri Ing Rasek
Jana Ing Sovova
Original Assignee
Olga Ing Benesova
Husek Vladimir
Josef Ing Krivacek
Jiri Ing Rasek
Jana Ing Sovova
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Olga Ing Benesova, Husek Vladimir, Josef Ing Krivacek, Jiri Ing Rasek, Jana Ing Sovova filed Critical Olga Ing Benesova
Priority to CS90679A priority Critical patent/CS67990A2/en
Publication of CS274919B2 publication Critical patent/CS274919B2/en
Publication of CS67990A2 publication Critical patent/CS67990A2/en

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.
CS90679A 1990-02-13 1990-02-13 Modified butter and method of its production CS67990A2 (en)

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)

Also Published As

Publication number Publication date
CS67990A2 (en) 1991-12-17

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