DE973694C - Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion - Google Patents

Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion

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Publication number
DE973694C
DE973694C DEC963D DEC0000963D DE973694C DE 973694 C DE973694 C DE 973694C DE C963 D DEC963 D DE C963D DE C0000963 D DEC0000963 D DE C0000963D DE 973694 C DE973694 C DE 973694C
Authority
DE
Germany
Prior art keywords
water
fat
emulsion
percentage
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.)
Expired
Application number
DEC963D
Other languages
German (de)
Inventor
Alexander Dr Glaeser
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Joh A Benckiser GmbH
Original Assignee
Joh A Benckiser GmbH
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Joh A Benckiser GmbH filed Critical Joh A Benckiser GmbH
Priority to DEC963D priority Critical patent/DE973694C/en
Application granted granted Critical
Publication of DE973694C publication Critical patent/DE973694C/en
Expired legal-status Critical Current

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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

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Description

Verfahren zur Beschleunigung der Umwandlung von hochprozentiger Milchfett-in-Wasser-Emulsion in hochprozentige Wasser-in-Milchfett-Emulsion In dem Hauptpatent 973 267 ist ein Verfahren zur Beschleunigung der Umwandlung von hochprozentiger Milchfett-in-Wasser-Emulsion in hochprozentige Wasser-in-Milchfett-EmulSlon beschrieben, dessen kennzeichnendes Merkmal darin besteht, daß man einer hochprozentigen Milchfett-in-Wasser-Emulsion wasserlösliche Alkalisalze, vorzugsweise Natriumsalze der Tripolyphosphorsäu.re oder der polymeren Metapho,sphorsäure, insbesondere Hexametaphosphorsäure, in Mengen von o, i .bis 1,s g/1 zusetzt.A method for accelerating the conversion of highly concentrated milk fat-in-water emulsion in the highly concentrated water-in-fat emulsion in the main patent 973 267 is a method for accelerating the conversion of highly concentrated milk fat-in-water emulsion in the highly concentrated water-in- Milchfett-EmulSlon, the characteristic feature of which is that water-soluble alkali salts, preferably sodium salts of tripolyphosphoric acid or polymeric metaphosphoric acid, in particular hexametaphosphoric acid, in amounts of 0.1 to 1 are added to a high-percentage milk fat-in-water emulsion , sg / 1 added.

In weiteren Untersuchungen wurde gefunden, daß man zu den gleichen Ergebnissen, zum Teil sogar noch, zu besseren gelangen kann, wenn man an Stelle der Salze der anhydrischen Phosphorsäuren die: Salze der Ortho- oder Pyrophosphorsäure, insbesondere! Monoalkaliorthophosphat sowie Dialkalipyrophosphat, verwendet. Die Menge der erfindungsgemäßen Zusätze liegt in derselben Größenordnung wie beim Hauptverfahren, also o,i bis 1,5 g/1, vorzugsweise etwa 0,2 bis 0,49/l. Ausführungsbeispiel Zoo g Dinatriumpyrophosphat (Na,2 H2 P2 O7), das. einen. p. Wert von 4,1 aufweist, wird in: einer entsprechenden Menge Wasser gelöst und ioo 1 Rahm zugleaich mit 3'°/o der üblichen, Spezia4kultur zugefügt. Darauf mischt man 15 Minuten lang mittels eines Rührwerkes intensiv durch und läßt dem, Rahm bei dieser Temperatur bis zum. Dickwerden stehen. Die Zeit betrug 61/2 Stunden und die Butterungszeit 24 Minuten gegenüber etwa 13 Stunden bzw. 6o Minuten beim Arbeiten ohne Phosphatzusätze. Verwendet man an Stelle des Dinatriumpyrophosphats Mononatriumorthophosphat, so beträgt die Dicklegungszeit ebenfalls 61/2 Stunden und die Butterungszeit 35 Minuten.In further investigations it was found that the same results, in some cases even better, can be obtained if, instead of the salts of anhydrous phosphoric acids, the salts of ortho- or pyrophosphoric acid, in particular! Monoalkali orthophosphate and dialkali pyrophosphate are used. The amount of the additives according to the invention is of the same order of magnitude as in the main process, that is 0.1 to 1.5 g / l, preferably about 0.2 to 0.49 / l. Exemplary embodiment zoo g disodium pyrophosphate (Na, 2 H2 P2 O 7 ), the one. p. Has a value of 4.1, is dissolved in: a corresponding amount of water and 100 l of cream at the same time as 3% of the usual special culture is added. Then mix intensively for 15 minutes by means of a stirrer and leave the cream at this temperature up to. Standing fat. The time was 61/2 hours and the buttering time 24 minutes compared to about 13 hours or 60 minutes when working without phosphate additives. If monosodium orthophosphate is used instead of disodium pyrophosphate, the curdling time is also 61/2 hours and the buttering time is 35 minutes.

Der besondere Vorteil der beschriebenen Arbeitsweise besteht nicht allein -in der Beschleunigung der Umwandlung von, Rahm in hochprozentige Wasserin-Milchfett-Emulsion, sondern auch: noch darin, daß die hierbei anfallende Flüssigkeit einen ausgezeichneten Geschmack aufweist und nicht zur Ausfloekung neigt.The particular advantage of the method of operation described does not exist alone - in accelerating the conversion of cream into high-percentage water-in-milk-fat emulsion, but also: still in the fact that the resulting liquid is an excellent one Has taste and does not tend to flocculate.

Claims (1)

PATENTANSPRUCH: Weitere Ausbildung des Hauptpatentes 973 267, dadurch gekennzeichnet, daß man der hochprozentigen Milchfett-in-Wasser-Emuls"ion wasserlösliche Salze der Ortho- oder Pyrophosphorsäure, insbesondere das Monoalkaliorthophosphat oder das Dialkalipyrop!hosphat, in Mengen von o,i bis 1,5 g/1 zusetzt. In Betracht gezogene Druckschriften: Deutsche Patentschriften Nr. 10073, 5786o8, 654 729; französische Patentschrift Nr. 694 770; britische Patentschriften Nr. 244 728, 354 187, 455 69i; USA.-Patentschriften Nr. 495 381, 1 919 502, 2 135 054; Kieferle u. Umbrecht, »Die Schmelz-Käse-Industrie«, 1939, S. 84; »Handbuch der Lebensmittelchemie«, 1936, Bd. III, S. 223, 2. Abs., Zeile 6; Zeitschrift »Soap«, Nr. 11, S. 24 bis 26, 19.38. PATENT CLAIM: Further development of the main patent 973 267, characterized in that the high-percentage milk fat-in-water emulsions are water-soluble salts of ortho- or pyrophosphoric acid, in particular the monoalkali metal orthophosphate or dialkali pyrophosphate, in amounts of 0.1 to 1 , 5 g / 1. Publications under consideration: German Patent Nos. 10073, 5786o8, 654 729; French Patent No. 694 770; British Patent Nos. 244 728, 354 187, 455 69i; United States Patent No. 495 381, 1 919 502, 2 135 054; Kieferle and Umbrecht, "Die Schmelz-Käse-Industrie", 1939, p. 84; "Handbuch der Lebensmittelchemie", 1936, vol. III, p. 223, 2nd para. , Line 6; Soap magazine, No. 11, pp. 24 to 26, 19:38.
DEC963D 1939-09-08 1942-06-10 Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion Expired DE973694C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEC963D DE973694C (en) 1939-09-08 1942-06-10 Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US973267XA 1939-09-08 1939-09-08
DEC963D DE973694C (en) 1939-09-08 1942-06-10 Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion

Publications (1)

Publication Number Publication Date
DE973694C true DE973694C (en) 1960-05-05

Family

ID=7012460

Family Applications (1)

Application Number Title Priority Date Filing Date
DEC963D Expired DE973694C (en) 1939-09-08 1942-06-10 Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion

Country Status (1)

Country Link
DE (1) DE973694C (en)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10073C (en) * TH. F. WlLKINS in London Process for preserving butter
US495381A (en) * 1893-04-11 Horris peters co
GB244728A (en) * 1924-12-18 1927-01-20 Norman Henry Christensen Improvements in the manufacture of powdered or dried milk products
FR694770A (en) * 1929-05-01 1930-12-08 Unilever Nv Process for making butter and margarine that keep well
GB354187A (en) * 1929-05-01 1931-07-30 Einar Langfeldt Process for the manufacture of butter and margarine
DE578608C (en) * 1931-02-21 1933-06-15 Chem Fab Joh A Benckiser G M B Process for thickening milk
US1919502A (en) * 1932-02-04 1933-07-25 Swift & Co Method of neutralizing butter fat
GB455691A (en) * 1935-04-23 1936-10-23 Heinrich Weissenberg Process of producing butter and cheese from animal milk
DE654729C (en) * 1936-05-31 1938-01-05 Lojo Habicht Dr Manufacture of ice cream
US2135054A (en) * 1937-06-17 1938-11-01 Hall Lab Inc Treatment of milk and milk preparations

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10073C (en) * TH. F. WlLKINS in London Process for preserving butter
US495381A (en) * 1893-04-11 Horris peters co
GB244728A (en) * 1924-12-18 1927-01-20 Norman Henry Christensen Improvements in the manufacture of powdered or dried milk products
FR694770A (en) * 1929-05-01 1930-12-08 Unilever Nv Process for making butter and margarine that keep well
GB354187A (en) * 1929-05-01 1931-07-30 Einar Langfeldt Process for the manufacture of butter and margarine
DE578608C (en) * 1931-02-21 1933-06-15 Chem Fab Joh A Benckiser G M B Process for thickening milk
US1919502A (en) * 1932-02-04 1933-07-25 Swift & Co Method of neutralizing butter fat
GB455691A (en) * 1935-04-23 1936-10-23 Heinrich Weissenberg Process of producing butter and cheese from animal milk
DE654729C (en) * 1936-05-31 1938-01-05 Lojo Habicht Dr Manufacture of ice cream
US2135054A (en) * 1937-06-17 1938-11-01 Hall Lab Inc Treatment of milk and milk preparations

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