ES381993A1 - Procedure for the manufacture of a lactico food of bitty nature. (Machine-translation by Google Translate, not legally binding) - Google Patents

Procedure for the manufacture of a lactico food of bitty nature. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES381993A1
ES381993A1 ES381993A ES381993A ES381993A1 ES 381993 A1 ES381993 A1 ES 381993A1 ES 381993 A ES381993 A ES 381993A ES 381993 A ES381993 A ES 381993A ES 381993 A1 ES381993 A1 ES 381993A1
Authority
ES
Spain
Prior art keywords
lactico
bitty
translation
food
nature
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
ES381993A
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
Publication of ES381993A1 publication Critical patent/ES381993A1/en
Expired legal-status Critical Current

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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/10—Spreadable dairy products
    • A23C2260/104—Water-continuous butterlike spreads; spreads from cream prepared without phase inversion

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)

Abstract

A butter-like dairy product is prepared by pasteurizing cream containing not more than 40 wt. per cent fat, centrifuging the pasteurized cream and recovering a concentrated cream containing 50-65 wt. per cent fat, heating to at least 85 C., adding an acidifying material, cooling the mixture to below 10 C. and maintaining the product at this temperature for at least 24 hours. The acidifying material may be an acidproducing micro-organism (e.g. streptococcus diacetilactis) or an edible acid such as citric, lactic, ascorbic or tartaric acids. A claimed butter-like composition consists of 49-51 wt per cent butterfat, 2% milk protein, 47-49% water and a minor proportion of butter flavour developed by an acid-producing micro-organism.
ES381993A 1969-07-21 1970-07-20 Procedure for the manufacture of a lactico food of bitty nature. (Machine-translation by Google Translate, not legally binding) Expired ES381993A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1111169A CH506952A (en) 1969-07-21 1969-07-21 Process for manufacturing a lactic food of butyrous nature

Publications (1)

Publication Number Publication Date
ES381993A1 true ES381993A1 (en) 1972-12-01

Family

ID=4370170

Family Applications (1)

Application Number Title Priority Date Filing Date
ES381993A Expired ES381993A1 (en) 1969-07-21 1970-07-20 Procedure for the manufacture of a lactico food of bitty nature. (Machine-translation by Google Translate, not legally binding)

Country Status (8)

Country Link
BE (1) BE752656A (en)
CH (1) CH506952A (en)
DE (1) DE2033386C3 (en)
ES (1) ES381993A1 (en)
FR (1) FR2053050B1 (en)
GB (1) GB1259445A (en)
NO (1) NO131913C (en)
SE (1) SE372692B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3324821C2 (en) * 1983-07-09 1986-06-12 Fa. Dr. August Oetker, 4800 Bielefeld Sour cream based spread
NL9000379A (en) * 1990-02-16 1991-09-16 Dmv Campina Bv PROCESS FOR PREPARING HALF-BUTTER PRODUCTS AND OBTAINED PRODUCTS
DE19547866C1 (en) * 1995-12-21 1997-04-30 Westfalia Separator Ag Making low-fat spread of increased stability comprising milk products and optionally sunflower oil

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR917772A (en) * 1945-06-04 1947-01-21 Separator Ab Process for flavoring butter, margarine or similar products, aromatic product for carrying out the process, and flavored product according to this process

Also Published As

Publication number Publication date
NO131913C (en) 1975-08-27
FR2053050B1 (en) 1973-11-16
SE372692B (en) 1975-01-13
NO131913B (en) 1975-05-20
CH506952A (en) 1971-05-15
GB1259445A (en) 1972-01-05
BE752656A (en) 1970-12-29
FR2053050A1 (en) 1971-04-16
DE2033386C3 (en) 1979-11-08
DE2033386A1 (en) 1971-02-11
DE2033386B2 (en) 1979-03-01

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