DE885343C - Process for the production of butter by cooling highly concentrated cream - Google Patents
Process for the production of butter by cooling highly concentrated creamInfo
- Publication number
- DE885343C DE885343C DEB941D DEB0000941D DE885343C DE 885343 C DE885343 C DE 885343C DE B941 D DEB941 D DE B941D DE B0000941 D DEB0000941 D DE B0000941D DE 885343 C DE885343 C DE 885343C
- Authority
- DE
- Germany
- Prior art keywords
- butter
- production
- highly concentrated
- cooling
- concentrated cream
- 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.)
- Expired
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
Description
Verfahren zur Herstellung von Butter durch Abkühlen von hochkonzentriertem Rahm Es sind Verfahren bekannt, durch Konzentrieren des Fettgehaltes von Vollmilch mittels Schleudern mit nachfolgender Abkühlung Butter herzustellen. Die vorliegende Erfindung bezieht sich auf eine weitgehende Verbesserung dieser Verfahren. Es hat sich nämlich herausgestellt, daß solche Butter in Abhängigkeit von dem Rohstoff Milch Fette verschiedener Härtegrade enthält. Dadurch entsteht eine sogenannte Knotenbildung, so daß die Butter in Struktur und Gefüge sehr ungleichmäßig wird und auch zum Ausölen neigt. Jedenfalls wird eine so in der Beschaffenheit benachteiligte Butter nie als Markenbutter beurteilt werden können, wodurch natürlich dem Hersteller große wirtschaftliche Nachteile entstehen. Auch die Lagerfähigkeit der Butter wird durch derartige Umstände sehr beeinträchtigt, was gerade unter den heutigen Umständen sehr bedenklich ist.Process for making butter by cooling highly concentrated Cream Methods are known by concentrating the fat content of whole milk to make butter by means of spinning followed by cooling. The present Invention relates to a major improvement in these methods. It has it turned out that such butter depends on the raw material Milk contains fats of various degrees of hardness. This creates a so-called knot formation, so that the butter becomes very uneven in structure and texture and also for oiling out tends. In any case, butter with such a disadvantage is never considered to be Branded butter can be assessed, which of course gives the manufacturer great economic benefits Disadvantages arise. Such circumstances also affect the shelf life of the butter very impaired, which is very worrying, especially under today's circumstances.
Diese Nachteile werden durch die Erfindung in einwandfreier Weise beseitigt, und zwar dadurch, daß man das Butterungsgut nach der Konzentration und dem Abkühlen unter Druck homogenisiert. Auf diese Weise werden die Fette verschiedener Härtegrade egalisiert, und die Butter erhält nicht nur eine völlig gleichmäßige Struktur und gleichmäßiges Gefüge, sondern auch eine vorzügliche Streichfähigkeit. Es hat sich auch herausgestellt, daß infolge der Homogenisierung Fette gewisser Härtegrade nun nicht mehr ausölen.These disadvantages are perfectly addressed by the invention eliminated, namely by the fact that the buttered product after the concentration and homogenized under pressure after cooling. This way, the fats become different The degree of hardness is equalized, and the butter is not just completely even Structure and uniform structure, but also excellent spreadability. It It has also been found that, as a result of the homogenization, fats of certain degrees of hardness do not oil anymore.
In verfahrenstechnischer Hinsicht ergibt sich ferner noch der Vorteil, daß das Abkühlen, ohne die Butterbeschaffenheit zu beeinträchtigen, nur bis zu einer Temperatur bis zu + 16 bis 18" C zu erfolgen braucht, so daß man mit einem kleineren Kühler auskommen kann und auch bei der Erzeugung der Butter ohne Anwendung teuer erzeugter künstlicher Kälte auskommen kann. Zum Homogenisieren im Sinne der Erfindung kann man außer der eigentlichen Homogenisiermaschine auch Emulsoren oder ähnlich wirkende Vorrichtungen verwenden.From a procedural point of view, there is also the advantage that cooling only needs to take place up to a temperature of up to + 16-18 " C, without affecting the quality of the butter, so that one can get by with a smaller cooler and also with the Production of butter can do without the use of expensive artificial cold. For homogenization in the sense of the invention, in addition to the actual homogenizing machine, emulsors or similarly acting devices can also be used.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEB941D DE885343C (en) | 1942-07-16 | 1942-07-16 | Process for the production of butter by cooling highly concentrated cream |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEB941D DE885343C (en) | 1942-07-16 | 1942-07-16 | Process for the production of butter by cooling highly concentrated cream |
Publications (1)
Publication Number | Publication Date |
---|---|
DE885343C true DE885343C (en) | 1953-08-03 |
Family
ID=6952077
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEB941D Expired DE885343C (en) | 1942-07-16 | 1942-07-16 | Process for the production of butter by cooling highly concentrated cream |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE885343C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1119096B (en) * | 1960-02-16 | 1961-12-07 | Bergedorfer Eisenwerk A G Astr | Method and device for improving the consistency of butter produced by the concentration method |
-
1942
- 1942-07-16 DE DEB941D patent/DE885343C/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1119096B (en) * | 1960-02-16 | 1961-12-07 | Bergedorfer Eisenwerk A G Astr | Method and device for improving the consistency of butter produced by the concentration method |
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