DD230694A3 - Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter - Google Patents
Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter Download PDFInfo
- Publication number
- DD230694A3 DD230694A3 DD25825783A DD25825783A DD230694A3 DD 230694 A3 DD230694 A3 DD 230694A3 DD 25825783 A DD25825783 A DD 25825783A DD 25825783 A DD25825783 A DD 25825783A DD 230694 A3 DD230694 A3 DD 230694A3
- Authority
- DD
- German Democratic Republic
- Prior art keywords
- cream
- butter
- lactic acid
- intensive
- temperature
- Prior art date
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 230000002255 enzymatic effect Effects 0.000 title description 3
- 230000000813 microbial effect Effects 0.000 title description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000006071 cream Substances 0.000 claims abstract description 41
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 22
- 239000004310 lactic acid Substances 0.000 claims abstract description 22
- 235000015142 cultured sour cream Nutrition 0.000 claims abstract description 19
- 230000001580 bacterial effect Effects 0.000 claims abstract description 15
- 230000005070 ripening Effects 0.000 claims abstract description 14
- 238000000926 separation method Methods 0.000 claims abstract description 12
- 238000009928 pasteurization Methods 0.000 claims abstract description 11
- 230000035800 maturation Effects 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 3
- 235000017632 Leuconostoc cremoris Nutrition 0.000 claims description 3
- 241001468193 Leuconostoc mesenteroides subsp. cremoris Species 0.000 claims description 3
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 230000020477 pH reduction Effects 0.000 abstract description 20
- 238000010924 continuous production Methods 0.000 abstract description 4
- 230000002269 spontaneous effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 238000005265 energy consumption Methods 0.000 description 3
- 239000003673 groundwater Substances 0.000 description 3
- 239000002028 Biomass Substances 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000002360 explosive Substances 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000006911 nucleation Effects 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- KVZLHPXEUGJPAH-UHFFFAOYSA-N 2-oxidanylpropanoic acid Chemical compound CC(O)C(O)=O.CC(O)C(O)=O KVZLHPXEUGJPAH-UHFFFAOYSA-N 0.000 description 1
- 206010020601 Hyperchlorhydria Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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 OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/123—Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
-
- 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 OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DD25825783A DD230694A3 (de) | 1983-12-21 | 1983-12-21 | Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter |
| CS849409A CS940984A1 (en) | 1983-12-21 | 1984-02-05 | Technologicky postup fermentativne bakterialni vyroby masla z kysele smetany |
| DE19843442324 DE3442324A1 (de) | 1983-12-21 | 1984-11-20 | Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter |
| DK565384A DK565384A (da) | 1983-12-21 | 1984-11-29 | Fremgangsmaade til enzymatisk-mikrobiologisk fremstilling af smoer fremstillet af sur floede |
| BG6779484A BG49064A1 (en) | 1983-12-21 | 1984-12-06 | Technological process for fermentative- bacterial production of sourcreme butter |
| FR8419672A FR2556936B1 (fr) | 1983-12-21 | 1984-12-21 | Procede pour la fabrication enzymatique-microbienne de beurre de creme acide |
| NL8403897A NL8403897A (nl) | 1983-12-21 | 1984-12-21 | Werkwijze voor de enzymatische, microbiologische bereiding van gezuurde roomboter. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DD25825783A DD230694A3 (de) | 1983-12-21 | 1983-12-21 | Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DD230694A3 true DD230694A3 (de) | 1985-12-11 |
Family
ID=5553199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DD25825783A DD230694A3 (de) | 1983-12-21 | 1983-12-21 | Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter |
Country Status (7)
| Country | Link |
|---|---|
| BG (1) | BG49064A1 (cs) |
| CS (1) | CS940984A1 (cs) |
| DD (1) | DD230694A3 (cs) |
| DE (1) | DE3442324A1 (cs) |
| DK (1) | DK565384A (cs) |
| FR (1) | FR2556936B1 (cs) |
| NL (1) | NL8403897A (cs) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2648018A1 (fr) * | 1989-06-13 | 1990-12-14 | Boll Ets | Composition aqueuse destinee a la fabrication du beurre, constituee d'une partie acide et d'une partie aromatique biologique, et son application a la fabrication du beurre |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR813421A (fr) * | 1936-08-21 | 1937-06-01 | Procédé pour la préparation d'un beurre | |
| CH504840A (fr) * | 1969-10-20 | 1971-03-31 | Union Laitiere Vaudoise | Procédé de fabrication du beurre |
| NL185600C (nl) * | 1975-11-18 | 1991-12-16 | Stichting Nl I Zuivelonderzoek | Werkwijze voor de bereiding van aromatische, gezuurde boter, uit zoete room, zonder die room te zuren. |
| GB1597068A (en) * | 1978-05-30 | 1981-09-03 | Milk Marketing Board | Cultured butter or fully ripened cream butter |
-
1983
- 1983-12-21 DD DD25825783A patent/DD230694A3/de not_active IP Right Cessation
-
1984
- 1984-02-05 CS CS849409A patent/CS940984A1/cs unknown
- 1984-11-20 DE DE19843442324 patent/DE3442324A1/de not_active Withdrawn
- 1984-11-29 DK DK565384A patent/DK565384A/da not_active Application Discontinuation
- 1984-12-06 BG BG6779484A patent/BG49064A1/xx unknown
- 1984-12-21 FR FR8419672A patent/FR2556936B1/fr not_active Expired
- 1984-12-21 NL NL8403897A patent/NL8403897A/nl not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2648018A1 (fr) * | 1989-06-13 | 1990-12-14 | Boll Ets | Composition aqueuse destinee a la fabrication du beurre, constituee d'une partie acide et d'une partie aromatique biologique, et son application a la fabrication du beurre |
| EP0403356B1 (fr) * | 1989-06-13 | 1994-08-31 | Etablissements Boll | Composition aqueuse destinée à la fabrication du beurre, constituée d'une partie acide et d'une partie aromatique biologique, et son application à la fabrication du beurre |
Also Published As
| Publication number | Publication date |
|---|---|
| NL8403897A (nl) | 1985-07-16 |
| BG49064A1 (en) | 1991-08-15 |
| DE3442324A1 (de) | 1985-07-04 |
| DK565384A (da) | 1985-06-22 |
| CS940984A1 (en) | 1987-05-14 |
| FR2556936B1 (fr) | 1988-10-07 |
| FR2556936A1 (fr) | 1985-06-28 |
| DK565384D0 (da) | 1984-11-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RPI | Change in the person, name or address of the patentee (searches according to art. 11 and 12 extension act) | ||
| ENJ | Ceased due to non-payment of renewal fee |