ES201326A3 - Improvements in the procedures for manufacturing sweet and salt butter. (Machine-translation by Google Translate, not legally binding) - Google Patents
Improvements in the procedures for manufacturing sweet and salt butter. (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES201326A3 ES201326A3 ES0201326A ES201326A ES201326A3 ES 201326 A3 ES201326 A3 ES 201326A3 ES 0201326 A ES0201326 A ES 0201326A ES 201326 A ES201326 A ES 201326A ES 201326 A3 ES201326 A3 ES 201326A3
- Authority
- ES
- Spain
- Prior art keywords
- cream
- butter
- once
- translation
- legally binding
- 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
Abstract
Improvements in the manufacturing processes of sweet and salted butter that have the following characteristics: A) the cream obtained from a sweet milk will have a constant fat content ie 30 to 32%. B) the cream is pasteurized immediately in a plate pasteurizer at a minimum temperature of 90ºC or in a tubular one at 82º c. At the exit of the cream from the apparatus it is immediately cooled to 6-7ºC and heated to 16-20º c. C) the culture of lactic ferments is then added to the cream in a proportion of 2 to 4%. This addition is made in a vat or maturing vessel in which the cream is allowed to acidify under the action of the ferments until its degree of acidity is 16 to 20cc n/4 naoh/100gr. D) once the degree of acidity is reached, the cream is cooled to less than 10º c, keeping it at this temperature for several hours. E) the cream is then whipped vigorously in such a way that the operation is finished in 45 minutes. F) once the butter grains are formed, the butter churn is drained and the butter is washed several times with water at a maximum temperature of 10ºc. G) once the well drained butter is extracted from the churn and kneaded carefully. (Machine-translation by Google Translate, not legally binding)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES0201326A ES201326A3 (en) | 1952-01-08 | 1952-01-08 | Improvements in the procedures for manufacturing sweet and salt butter. (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES0201326A ES201326A3 (en) | 1952-01-08 | 1952-01-08 | Improvements in the procedures for manufacturing sweet and salt butter. (Machine-translation by Google Translate, not legally binding) |
Publications (1)
Publication Number | Publication Date |
---|---|
ES201326A3 true ES201326A3 (en) | 1952-03-16 |
Family
ID=37828351
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES0201326A Expired ES201326A3 (en) | 1952-01-08 | 1952-01-08 | Improvements in the procedures for manufacturing sweet and salt butter. (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
Country | Link |
---|---|
ES (1) | ES201326A3 (en) |
-
1952
- 1952-01-08 ES ES0201326A patent/ES201326A3/en not_active Expired
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