GB1259445A - - Google Patents

Info

Publication number
GB1259445A
GB1259445A GB1259445DA GB1259445A GB 1259445 A GB1259445 A GB 1259445A GB 1259445D A GB1259445D A GB 1259445DA GB 1259445 A GB1259445 A GB 1259445A
Authority
GB
United Kingdom
Prior art keywords
butter
per cent
organism
dairy product
micro
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
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 filed Critical
Publication of GB1259445A publication Critical patent/GB1259445A/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

1,259,445. Butter-like dairy product. NESTLE'S PRODUCTS Ltd. 19 June, 1970 [21 July, 1969], No. 29854/70. Heading C5C. 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.
GB1259445D 1969-07-21 1970-06-19 Expired GB1259445A (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
GB1259445A true GB1259445A (en) 1972-01-05

Family

ID=4370170

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1259445D Expired GB1259445A (en) 1969-07-21 1970-06-19

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
NO131913B (en) 1975-05-20
ES381993A1 (en) 1972-12-01
DE2033386A1 (en) 1971-02-11
DE2033386C3 (en) 1979-11-08
CH506952A (en) 1971-05-15
SE372692B (en) 1975-01-13
NO131913C (en) 1975-08-27
FR2053050B1 (en) 1973-11-16
FR2053050A1 (en) 1971-04-16
DE2033386B2 (en) 1979-03-01
BE752656A (en) 1970-12-29

Similar Documents

Publication Publication Date Title
US2719793A (en) Sour cream dairy product
US3695889A (en) Emulsifier system for substitute dairy products
US3235387A (en) Method for producing sour cream dressing
KR960009178B1 (en) Preparation process of an edible & spreadable oil-in-water emulsion
CA2011415A1 (en) Process for the preparation of a low calorie butter spread and products obtained by said process
EP0283101A1 (en) A process for the preparation of spreads and products obtained by that process
GR32449B (en) METHOD OF PRODUCTION OF FOOD PROTECTING MILK PROTEIN.
US20010018087A1 (en) Shelf stable cream cheese product
US3190753A (en) Process for modifying milk fat
GB1259445A (en)
US4288459A (en) Low fat imitation sour cream
US1966460A (en) Manufacture of milk-containing products
JPS58158131A (en) Fermentation egg-milk product and production thereof
RU2590686C1 (en) Method for production of milk concentrated sweet product
US3720520A (en) Preparation of bleu cheese flavored product
SU489280A3 (en) Method for producing coagulant for souring milk
US3090688A (en) Method for making dried sour cream
GB1217395A (en) Improvements in or relating to a method of making a food product from cream separated from cow's milk
EP0478036B1 (en) Naturally flavoured food product
US1590837A (en) Process for preparation of cheese having an increased or supplemented vitamine content
US2981626A (en) Stable sweetened cream product
GB1422792A (en) Dairy products
Coulter et al. The use of steapsin in the manufacture of Blue cheese
JPS5577862A (en) Cheese for dessert
SU401337A1 (en) METHOD OF MANUFACTURE OF ACID MILK PRODUCTS

Legal Events

Date Code Title Description
PS Patent sealed
PLE Entries relating assignments, transmissions, licences in the register of patents
PCNP Patent ceased through non-payment of renewal fee