CZ278335B6 - Process for producing butter with a modified milk fat - Google Patents

Abstract

Milk fat in existing spreads is modified by vegetable or butter fat or their combination in order to achieve unsaturated fat products. This increases the nutritional value of spreads and improves their characteristics, above all stability of their emulsion and spreading. Modification of the composition of fat products is performed by addition of 1 to 30 % by weight of vegetable oil or butter fat, gained from the fractionalisation of butter or milk fat, or combination of vegetable and butter fat. Emulsification of added fat is performed together with pasteurisation where the given fat is added to cream enriched skimmed milk immediately before pasteurisation. In exchange panels the pasteuriser achieves the necessary emulsification; therefore no additional emulsification device is required for this method.

Description

The present invention is concerned with the production of butter spreads having outstanding utility and, in particular, nutritional properties. The spread is made from milk fat modified with vegetable or butter oil, or mixtures thereof. It is produced by non-traditional technology. The invention relates to AO 193760 - A method for producing butter spread.

Given the current health recommendations, a successful butter spread requires the adjustment of the fat component composition by increasing its unsaturation.

SUMMARY OF THE INVENTION The present invention is based on the production of a fat spread in which the original milk fat is modified by a new technology with the help of vegetable butter oil or a mixture thereof to increase the fat unsaturation of the product. According to the invention, the emulsification of the additional oils is carried out in a novel, non-traditional manner, which does not require additional equipment to existing production lines and leads to excellent product consistency. The advantage of butter spread, better spreadability and higher nutritional value compared to the butter spread produced so far is achieved according to the invention by a new recipe and improved technology.

The dairy cream with a fat content of 15 to 50% by weight is concentrated by dissolving 2% to 10% of skimmed-milk powder, and the mixture thus prepared is mixed with the additional oil immediately prior to pasteurization in a cream pasteurizer so that its proportion in the fat of the product is 2 to 50% wt. The necessary emulsification of the additional oil and stabilization of the emulsion occurs during pasteurization in the pasteurizer plate exchangers. The pasteurized mixture, cooled to 25 to 35 ° C, is homogenized at a pressure of 10 to 25 MPa.

Seeding of the mixture using a suitable pure culture is carried out either before or after homogenization. The homogenized seeded mixture is aged to an acidity of 4.7 to 4.2 pH. 0.05 to 1.0% by weight of a suitable stabilizer is added to the mixture thus fermented, and the mixture is heated to 70 to 75 [deg.] C. At this temperature, the mixture is either homogenized at 5 MPa or treated on a suitable colloid mill. The hot product is filled into suitable containers and then cooled to below 10 C. C. After cooling, the product is ready for dispatch.

Example 1

Butter spread, preferably packed in crucibles, contains 50% by weight, dry matter, 36.5% by weight, fat with an iodine number higher than 40, 7.5% by weight, carbohydrates. 1000 kg of pasteurized cream with a fat content of 30% by weight is mixed with 70 kg of skimmed milk powder. The mixture obtained is immediately mixed with 60 kg of vegetable oil in the pasteurization buffer tank just prior to pasteurization. The mixture is pasteurized at 70 to 98 ° C, cooled to 30 ° C, homogenized at 20 MPa and seeded in a ripening tank with 1% by weight of cream custard. After reaching an acidity of pH = 4.5 (approximately 38 SH), the mixture is heated to 70-75 ° C, homogenized at 5 MPa, or in a suitable colloid mill and filled hot.

Example 2

Production method according to example 1, only cream with a starting fat of 24% by weight, in an amount of 1000 kg, concentrate 7% of skimmed milk powder and mix with 120 kg of vegetable mixture

-1GB 278335 B6 η

· _T i and butteroil in a weight ratio of 1: 1. butter oil originates from the fractionation of butterfat.

Example 3

The production process of Example 1, only cream having a starting fat of 18% by weight, is concentrated by weight of 7% skimmed milk powder and mixed with 180 kg of butter oil obtained from the butter fat fractionation prior to pasteurization.

Claims (2)

PATENT CLAIMS Method for producing a butter-modified butter spread having an iodine value greater than the iodine value of milk fat, characterized in that the sweet pasteurized cream is concentrated by adding skimmed milk powder and enriched immediately by adding 1 to 30% by weight of vegetable oil, or a mixture of vegetable oil and butter oil or butter oil alone so that the total fat of the product is 20 to 60% by weight, and the iodine value of its fat is higher than the iodine value of the cream fat, pasteurized, cooled to 20 to 35 ° C, seeded by a suitable dairy culture and after acidification to an acidity of 4.7 to 4.2, the pH is heated to 65 to 80 ° C, homogenized at 5 MPa, or treated in a colloid mill and packed hot in containers in which they are subsequently cooled under Low: 14 ° C. 2. A process according to claim 1, wherein the product is flavored by mixing with additives before final homogenization or filling.