GB1046499A - A method of making butter - Google Patents

A method of making butter

Info

Publication number
GB1046499A
GB1046499A GB3995463A GB3995463A GB1046499A GB 1046499 A GB1046499 A GB 1046499A GB 3995463 A GB3995463 A GB 3995463A GB 3995463 A GB3995463 A GB 3995463A GB 1046499 A GB1046499 A GB 1046499A
Authority
GB
United Kingdom
Prior art keywords
cream
butter
salt
approximately
particles
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
GB3995463A
Inventor
Harry Munkso
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.)
Paasch and Silkeborg Maskinfabrikker AS
Original Assignee
Paasch and Silkeborg Maskinfabrikker AS
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 Paasch and Silkeborg Maskinfabrikker AS filed Critical Paasch and Silkeborg Maskinfabrikker AS
Priority to GB3995463A priority Critical patent/GB1046499A/en
Publication of GB1046499A publication Critical patent/GB1046499A/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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/06—Treating cream or milk prior to phase inversion

Abstract

1,046,499. Butter. PAASCH & SILKEBORG MASKINFABRIKKER A.B. Oct. 10, 1963, No. 39954/63. Heading A2B. In butter-making, cream is concentrated to a comparatively high fat content less than 80% e.g. approximately 65%, diluting water and salt are then added to the concentrated cream, the cream being treated to give it a temperature of approximately 8‹C. and the addition of the salt and water giving to the non-fatty particles of the cream a salt content of approximately 12%, the cream is churned, butter-milk is separated off from the cream particles and finally the cream particles are worked to form butter typically of 2% salt content.
GB3995463A 1963-10-10 1963-10-10 A method of making butter Expired GB1046499A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3995463A GB1046499A (en) 1963-10-10 1963-10-10 A method of making butter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3995463A GB1046499A (en) 1963-10-10 1963-10-10 A method of making butter

Publications (1)

Publication Number Publication Date
GB1046499A true GB1046499A (en) 1966-10-26

Family

ID=10412407

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3995463A Expired GB1046499A (en) 1963-10-10 1963-10-10 A method of making butter

Country Status (1)

Country Link
GB (1) GB1046499A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5149559A (en) * 1989-03-03 1992-09-22 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process for the preparation of a low calorie butter spread and products obtained by said process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5149559A (en) * 1989-03-03 1992-09-22 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process for the preparation of a low calorie butter spread and products obtained by said process

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