DE2051450A1 - Butter prodn - Google Patents
Butter prodnInfo
- Publication number
- DE2051450A1 DE2051450A1 DE19702051450 DE2051450A DE2051450A1 DE 2051450 A1 DE2051450 A1 DE 2051450A1 DE 19702051450 DE19702051450 DE 19702051450 DE 2051450 A DE2051450 A DE 2051450A DE 2051450 A1 DE2051450 A1 DE 2051450A1
- Authority
- DE
- Germany
- Prior art keywords
- cream
- butter
- added
- freeze
- milk
- 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.)
- Pending
Links
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 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
-
- 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 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
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)
Abstract
Description
"Verfahren zur Herstellung von Butter" Bekanntlich muß beim Herstellen von Butter aus Milch der vorher durch ,ntrahmen von der Milch getrennte Rahm in einer ersten Verfahrensstufe einem Reifungsprozeß unterworfen werden. Dieser dem Buttern vorangehende Reifungsprozeß entsteht dadurch, daß dem liahm aus iJIilchtermenten bestehende besondere Meiereihefen zugesetzt werden, wobei dieser Zusatz der Butter letztlich ihr charakteristisches Aroma verleiht. Dieses aroma steht zu dem sauren Charakter des seinem Fermentierungsprozeß unterliegenden Rahms in Beziehung und ist um so mehr ausgeprägt und geschätzt, je verhältnismäßig höher der Säuregehalt des Rahms ist. "Process for making butter" is known to have to be used in the manufacture of butter made from milk in the previously separated cream from the milk be subjected to a ripening process in a first process stage. This dem The ripening process preceding churning arises from the fact that the liahm is removed from the milk existing special Milk yeasts are added, this being the case The addition of butter ultimately gives it its characteristic aroma. This aroma stands for the acidic character of the cream that is subject to its fermentation process in relation and is all the more pronounced and valued, the relatively higher is the acidity of the cream.
Mit Hilfe bestimmter bekannter Verfahren zur Herstellung von Butter ist es möglich, dadurch eine Butter mit geschätztem Geschmack zu erhalten, daß der abbau des Rahms fortgeschritten ist, der auf diese weise deutlich sauer wird. Jedoch hat dieser saure Charakter eine Reihe von Abbauprozessen zur Folge, die eine verhältnismäßig rasche Verschlechterung der Fettmasse bewirken, so daß solche Buttersorten keine gute Haltbarkeit aufweisen.Using certain known processes for making butter it is possible to obtain a butter with an appreciated taste that the degradation of the cream has progressed, which in this way becomes significantly acidic. However This acidic character results in a series of degradation processes, one of which is proportionate cause rapid deterioration of fat mass, so that such butters do not have good durability.
Bei anderen bekannten Verfahren zur Herstellung von Butter ist der Abbau des Rahms weniger fortgeschritten, jedoch haben die erhaltenen Buttersorten, obwohl sie von besserer Haltbarkeit sind, einen eindeutig schlechteren Geschmack.In other known processes for the production of butter is the Degradation of the cream is less advanced, but the types of butter preserved have although they have a better shelf life, a clearly worse taste.
Die der Erfindung zugrundeliegende Aufgabe besteht darin, Buttersorten zu erhalten, die zugleich ein reichhaltiges Aroma und eine hohe Haltbarkeit auiteiven. Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß der Reifungsprozeß des Rahms vor dem Buttern begrenzt wird, damit er einen wenig hohen Säuregehalt erreicht, und daß der Fettmasse vor dem Ende des ketvorgangs Produkte des Milchfermentestofwechsels zugesetzt werden.The object on which the invention is based is to produce butters to obtain a rich aroma and a long shelf life at the same time. This object is achieved according to the invention in that the ripening process of the cream is limited before buttering so that it has a low acid content, and that the fat mass before the end of the keting process is products of the lactic ferment metabolism can be added.
Im folgenden ist ein Ausführungsbeispiel des Verfahrens nach der Erfindung beschrieben.The following is an embodiment of the method according to the invention described.
Der nach dem Entrahmen der Milch gesammelte Rahm wird vor dem Buttern durch Impfen mit Meiereihefe einem Reifungsprozeß unterworfen. Man läßt den Rahm für einige Zeit (ca.12 Std.) bei einer Temperatur von 12 bis 1500 stehen. Am Ende des Reifungsprozesses erreicht der Rahm einen pH-Wert von 5,0 bis 5,2.The cream collected after skimming the milk is used before buttering subjected to a ripening process by inoculation with dairy yeast. You leave the cream stand for some time (about 12 hours) at a temperature of 12 to 1500. At the end During the ripening process, the cream reaches a pH value of 5.0 to 5.2.
Darauf erfolgt das Buttern mit anschließendem flaschen des Fettes.This is followed by buttering and then bottling of the fat.
Im Verlaufe des Knetvorganges werden der Rohbutter pro Tonne 6 kg Pulver eines pasteurisierten, sehr sauren und gefriergetrockneten Joghurts zugesetzt. Das Zusetzen erfolgt, nachdem das pulver vorher mit etwas Wasser angefeuchtet wird. Darauf wird das Kneten mit anschließendem normen in üblicher Weise durchgeführt.During the kneading process, the raw butter becomes 6 kg per ton Powder of a pasteurized, very acidic and freeze-dried yoghurt added. The addition takes place after the powder has been moistened with a little water. The kneading is then carried out in the usual way, followed by norming.
Das Pulver aus gefriergetrocknetem Joghurt stellt eine Zugabe von Säuren und Salzen dar, die die Aufgabe von Aromenverstärkern haben und es ermöglichen, eine Butter mit reichhaltigem Aroma und hoher Haltbarkeit zu erhalten.The powder made from freeze-dried yogurt represents an addition of Acids and salts, which have the task of flavor enhancers and make it possible to obtain a butter with a rich aroma and a long shelf life.
Claims (6)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH1562969A CH504840A (en) | 1969-10-20 | 1969-10-20 | Butter manufacturing process |
Publications (1)
Publication Number | Publication Date |
---|---|
DE2051450A1 true DE2051450A1 (en) | 1971-05-06 |
Family
ID=4410666
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19702051450 Pending DE2051450A1 (en) | 1969-10-20 | 1970-10-13 | Butter prodn |
Country Status (2)
Country | Link |
---|---|
CH (1) | CH504840A (en) |
DE (1) | DE2051450A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2556936A1 (en) * | 1983-12-21 | 1985-06-28 | Nagema Veb K | Enzyme-microbial prepn. of sour cream butter |
RU2746374C1 (en) * | 2019-12-23 | 2021-04-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Тамбовский государственный технический университет" (ФГБОУ ВО "ТГТУ") | Method for producing butter with yoghurt |
-
1969
- 1969-10-20 CH CH1562969A patent/CH504840A/en not_active IP Right Cessation
-
1970
- 1970-10-13 DE DE19702051450 patent/DE2051450A1/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2556936A1 (en) * | 1983-12-21 | 1985-06-28 | Nagema Veb K | Enzyme-microbial prepn. of sour cream butter |
RU2746374C1 (en) * | 2019-12-23 | 2021-04-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Тамбовский государственный технический университет" (ФГБОУ ВО "ТГТУ") | Method for producing butter with yoghurt |
Also Published As
Publication number | Publication date |
---|---|
CH504840A (en) | 1971-03-31 |
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