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
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.
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)
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)
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 |
-
1969
- 1969-07-21 CH CH1111169A patent/CH506952A/en not_active IP Right Cessation
-
1970
- 1970-06-19 GB GB1259445D patent/GB1259445A/en not_active Expired
- 1970-06-29 NO NO254770A patent/NO131913C/no unknown
- 1970-06-29 BE BE752656D patent/BE752656A/en not_active IP Right Cessation
- 1970-07-06 DE DE19702033386 patent/DE2033386C3/en not_active Expired
- 1970-07-20 FR FR7026691A patent/FR2053050B1/fr not_active Expired
- 1970-07-20 ES ES381993A patent/ES381993A1/en not_active Expired
- 1970-07-20 SE SE997670A patent/SE372692B/xx unknown
Also Published As
Publication number | Publication date |
---|---|
BE752656A (en) | 1970-12-29 |
GB1259445A (en) | 1972-01-05 |
DE2033386C3 (en) | 1979-11-08 |
DE2033386A1 (en) | 1971-02-11 |
NO131913C (en) | 1975-08-27 |
NO131913B (en) | 1975-05-20 |
CH506952A (en) | 1971-05-15 |
SE372692B (en) | 1975-01-13 |
FR2053050A1 (en) | 1971-04-16 |
FR2053050B1 (en) | 1973-11-16 |
DE2033386B2 (en) | 1979-03-01 |
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