DE116792C - - Google Patents
Info
- Publication number
- DE116792C DE116792C DENDAT116792D DE116792DA DE116792C DE 116792 C DE116792 C DE 116792C DE NDAT116792 D DENDAT116792 D DE NDAT116792D DE 116792D A DE116792D A DE 116792DA DE 116792 C DE116792 C DE 116792C
- Authority
- DE
- Germany
- Prior art keywords
- milk
- margarine
- free
- fat
- sterilized
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
- 235000013310 margarine Nutrition 0.000 claims description 15
- 239000003264 margarine Substances 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 15
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000019737 Animal fat Nutrition 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 230000002378 acidificating effect Effects 0.000 claims 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 239000000126 substance Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 235000011121 sodium hydroxide Nutrition 0.000 description 5
- 235000020247 cow milk Nutrition 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 235000020194 almond milk Nutrition 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 244000145845 chattering Species 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000010189 synthetic method Methods 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
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Publications (1)
Publication Number | Publication Date |
---|---|
DE116792C true DE116792C (enrdf_load_stackoverflow) |
Family
ID=386112
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT116792D Active DE116792C (enrdf_load_stackoverflow) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE116792C (enrdf_load_stackoverflow) |
-
0
- DE DENDAT116792D patent/DE116792C/de active Active
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE69303892T2 (de) | Extra fettarmes aufstrichprodukt und verfahren zur herstellung des aufstrichproduktes | |
DE69202530T2 (de) | Fettfreier Frischkäse und Verfahren zur Herstellung desselben. | |
DE2541590C2 (de) | Verfahren zur Herstellung eines butter- oder margarineartigen Nahrungsmittels | |
DE2828582A1 (de) | Gesaeuertes milchgetraenk und verfahren zu seiner herstellung | |
DE2526597B2 (de) | Verfahren zur kontinuierlichen Herstellung von Schlagsahneersatz-Desserts | |
DE2412915A1 (de) | Verfahren zur herstellung von steriljoghurt | |
CH518065A (de) | Verfahren zur Herstellung eines Milchproduktes | |
DE69216701T3 (de) | Verfahren zur spontanen thermischen gelierung einer lösung eines caseins durch modifizierung des gehaltes an alkaliionen, auf diese weise erhaltene koagulate, und deren verwendung insbesondere zur herstellung von nahrungsmitteln | |
CH620343A5 (enrdf_load_stackoverflow) | ||
CH638954A5 (de) | Verfahren zum herstellen einer kalorienarmen margarine des wasser-in-oel typs. | |
DE1812722C3 (de) | Verfahren zum Herstellen eines plastisch elastischen Brotaufstrichs | |
DE1299989B (de) | Emulgieren von Kaese | |
EP0368805B1 (de) | Verfahren zur Herstellung von streichfähiger Butter mit reduziertem Fettgehalt | |
DE69930526T2 (de) | Verfahren zur herstellung von einem ersatzstoff für kondensmilch | |
DE116792C (enrdf_load_stackoverflow) | ||
DE3822082C2 (de) | Frische, cremige und streichbare Lebensmittelspezialität, enthaltend lebende Milchsäurebildner, und das Verfahren für deren Herstellung | |
DE2043757A1 (de) | Verfahren zur Herstellung von Käse aus fadenziehend gemachtem Bruch (Pasta Filata Käse) | |
DE602004001031T2 (de) | Zusammensetzung zum Ersetzen einer Mahlzeit und Verfahren zur Herstellung | |
DE69311516T2 (de) | Verfahren zur Herstellung einer Emulsion mit regulierbarer Viskosität | |
DE69312469T2 (de) | Frischer, cremiger, Früchte enthaltender Aufstrich und Verfahren zu seiner Zubereitung | |
DE2247081A1 (de) | Fluessiger kaffeeaufheller | |
DE1300814B (de) | Verfahren zur Herstellung von Weisskaese | |
DE2654244A1 (de) | Geniessbare, fluessige oel-in-wasser- emulsion | |
DE3710152A1 (de) | Kalorienarmer brotaufstrich mit niedrigem fettgehalt und verfahren zu seiner herstellung | |
DE1492824C (de) | Verfahren zum Herstellen einer lager fähigen und viskositatsbestandigen Fett emulsion |