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
Application number
ES0201326A
Other languages
Spanish (es)
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.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to ES0201326A priority Critical patent/ES201326A3/en
Publication of ES201326A3 publication Critical patent/ES201326A3/en
Expired legal-status Critical Current

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)
ES0201326A 1952-01-08 1952-01-08 Improvements in the procedures for manufacturing sweet and salt butter. (Machine-translation by Google Translate, not legally binding) Expired ES201326A3 (en)

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)

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