DE3442324A1 - Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter - Google Patents
Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutterInfo
- Publication number
- DE3442324A1 DE3442324A1 DE19843442324 DE3442324A DE3442324A1 DE 3442324 A1 DE3442324 A1 DE 3442324A1 DE 19843442324 DE19843442324 DE 19843442324 DE 3442324 A DE3442324 A DE 3442324A DE 3442324 A1 DE3442324 A1 DE 3442324A1
- Authority
- DE
- Germany
- Prior art keywords
- butter
- cream
- acidification
- temperature
- lactic acid
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 47
- 235000014121 butter Nutrition 0.000 title claims abstract description 46
- 235000015142 cultured sour cream Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 230000002255 enzymatic effect Effects 0.000 title abstract description 4
- 230000000813 microbial effect Effects 0.000 title abstract description 3
- 239000006071 cream Substances 0.000 claims abstract description 43
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 230000020477 pH reduction Effects 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
- 238000000926 separation method Methods 0.000 claims abstract description 12
- 238000009928 pasteurization Methods 0.000 claims abstract description 11
- 230000001580 bacterial effect Effects 0.000 claims abstract description 8
- 230000002269 spontaneous effect Effects 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 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
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 235000017632 Leuconostoc cremoris Nutrition 0.000 claims description 2
- 241001468193 Leuconostoc mesenteroides subsp. cremoris Species 0.000 claims description 2
- 230000005070 ripening Effects 0.000 abstract description 22
- 238000010924 continuous production Methods 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 239000007795 chemical reaction product Substances 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 239000003673 groundwater Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000002028 Biomass Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000002360 explosive Substances 0.000 description 2
- 230000035800 maturation 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000010198 maturation time Effects 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
- 230000036961 partial effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010792 warming 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)
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 |
|---|---|
| DE3442324A1 true DE3442324A1 (de) | 1985-07-04 |
Family
ID=5553199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19843442324 Withdrawn DE3442324A1 (de) | 1983-12-21 | 1984-11-20 | 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) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2648018B1 (fr) * | 1989-06-13 | 1992-09-18 | 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
Also Published As
| Publication number | Publication date |
|---|---|
| DD230694A3 (de) | 1985-12-11 |
| DK565384A (da) | 1985-06-22 |
| CS940984A1 (en) | 1987-05-14 |
| BG49064A1 (en) | 1991-08-15 |
| FR2556936A1 (fr) | 1985-06-28 |
| DK565384D0 (da) | 1984-11-29 |
| NL8403897A (nl) | 1985-07-16 |
| FR2556936B1 (fr) | 1988-10-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2412915C2 (de) | Verfahren zur Herstellung von Steril- Joghurt | |
| DE2734825C2 (de) | Verfahren zur Herstellung von Frischkäse | |
| DE69311708T2 (de) | Verfahren zur herstellung von käse | |
| DE69101984T2 (de) | Verfahren zur Herstellung von gesäuertem Milchprodukt. | |
| DE69122650T2 (de) | Verfahren zur Herstellung von Schweizer Käse | |
| DE69625091T2 (de) | Verfahren zur herstellung von käse und dessen verarbeitung für den vertrieb | |
| DE69523761T2 (de) | Verfahren zur herstellung von einem pasteurisierten produkt, insbesondere lebensmittel, mit langer haltbarkeit | |
| DE60206932T2 (de) | Verfahren und vorrichtung zur herstellung eines milchproduktes | |
| DE3442324A1 (de) | Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter | |
| DE2001874A1 (de) | Milchsaeurehaltige Gemuese- oder Fruchtsaefte | |
| DE1692313B2 (de) | Verfahren zum herstellen von dickgelegten, gesaeuerten milchprodukten | |
| DE2319457C3 (de) | Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel | |
| DE2855100C2 (de) | Verfahren zum teilweisen oder vollständigen enzymatischen Abbau eines niedermolekularen Stoffes | |
| DE602005005032T2 (de) | Lagerstabiles product mit lebenden mikroorganismen | |
| DE3822082A1 (de) | Frische, cremige und streichbare lebensmittelspezialitaet, enthaltend lebende milchfermente, und das verfahren fuer deren herstellung | |
| DE3713136A1 (de) | Milchfermente in symbiotischer verbindung und ihre verwendung bei der herstellung von milch- und kaeseprodukten und lebensmitteln allgemein | |
| DE2813714C2 (de) | Verfahren zur Herstellung eines trockenen Bakterienpräparates von Milchsäurebakterien | |
| DE69312469T2 (de) | Frischer, cremiger, Früchte enthaltender Aufstrich und Verfahren zu seiner Zubereitung | |
| DE2035675C3 (de) | Verfahren zur Herstellung saurer Milchprodukte | |
| DE2114172C3 (de) | Verfahren zur Herstellung saurer Milchprodukte | |
| CH634464A5 (en) | Process for the preparation of a sterile yoghurt | |
| DE2455833C3 (de) | Joghurt-Konzentrat-Nährmedium und Verfahren zu seiner Herstellung | |
| DE2631655A1 (de) | Verfahren zum herstellen eines kulturenkonzentrats fuer saure lebensmittel | |
| DE717997C (de) | Verfahren zur Beschleunigung technischer Gaerungen | |
| EP0148299B1 (de) | Bakterielle Mischkultur, Verfahren zum Herstellen einer solchen Mischkultur, ein diese Mischkultur enthaltendes Mittel, sowie Verfahren zum Herstellen von Joghurt unter Verwendung einer solchen Mischkultur |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8127 | New person/name/address of the applicant |
Owner name: MASCHINENFABRIK KYFFHAEUSERHUETTE ARTERN GMBH, O-4 |
|
| 8130 | Withdrawal |