GB354187A - Process for the manufacture of butter and margarine - Google Patents

Process for the manufacture of butter and margarine

Info

Publication number
GB354187A
GB354187A GB13303/30A GB1330330A GB354187A GB 354187 A GB354187 A GB 354187A GB 13303/30 A GB13303/30 A GB 13303/30A GB 1330330 A GB1330330 A GB 1330330A GB 354187 A GB354187 A GB 354187A
Authority
GB
United Kingdom
Prior art keywords
acid
substances
butter
fat
value
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
GB13303/30A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB354187A publication Critical patent/GB354187A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

To fix the flavour of butter and margarine, the hydrogen ion concentration in the aqueous phase of the material is adjusted so that the pH value is between 3 and 5. This result is attained either by incorporating substances having an acid reaction in the butter or margarine, introducing such substances into the raw materials employed in the manufacture thereof, or by causing such acid substances to be produced therein. In an example, 100 kg. of a mixture of edible oil and fat having a melting point about the same as that of butter fat is churned with 15 litres of either sour or sweet skim milk, and to the churn is added so much of a mixture of 1/2 kg. d. lactic acid, 1/4 kg. phosphoric acid, and 1/4 kg. tartaric acid that the pH value of the aqueous phase is about 4,6 or 4,4. According to the Specification as open to inspection under Sect. 91 (3) (a) the formation of substances having an acid reaction may be brought about bacteriologically by means of acid-producing organisms, and in an example 100 kg. of fat is churned with 15 litres of sweet milk to which has been added a pure culture of such casei-species of bacteria as possess the special property of developing in the presence of salt, a pH value of below 5 being obtained in the finished product. This subject-matter does not appear in the Specification as accepted.
GB13303/30A 1929-05-01 1930-04-30 Process for the manufacture of butter and margarine Expired GB354187A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL354187X 1929-05-01

Publications (1)

Publication Number Publication Date
GB354187A true GB354187A (en) 1931-07-30

Family

ID=19785153

Family Applications (1)

Application Number Title Priority Date Filing Date
GB13303/30A Expired GB354187A (en) 1929-05-01 1930-04-30 Process for the manufacture of butter and margarine

Country Status (1)

Country Link
GB (1) GB354187A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE973267C (en) * 1939-09-08 1960-01-07 Benckiser Gmbh Joh A Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion
DE973694C (en) * 1939-09-08 1960-05-05 Benckiser Gmbh Joh A Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion
EP0801903A1 (en) * 1996-04-19 1997-10-22 Unilever N.V. Baking margarine and laminated dough comprising the baking margarine
WO2018229347A1 (en) * 2017-06-16 2018-12-20 Valio Ltd Butter and method for its production

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE973267C (en) * 1939-09-08 1960-01-07 Benckiser Gmbh Joh A Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion
DE973694C (en) * 1939-09-08 1960-05-05 Benckiser Gmbh Joh A Process to accelerate the conversion of high-percentage milk-fat-in-water-emulsion into high-percentage-water-in-milk-fat-emulsion
EP0801903A1 (en) * 1996-04-19 1997-10-22 Unilever N.V. Baking margarine and laminated dough comprising the baking margarine
WO2018229347A1 (en) * 2017-06-16 2018-12-20 Valio Ltd Butter and method for its production

Similar Documents

Publication Publication Date Title
DE69311708T2 (en) METHOD FOR PRODUCING CHEESE
US3505077A (en) Production of recombined cream
DE2323107C2 (en) Quark
US4556574A (en) Method of improving the whipping properties of cream
GB354187A (en) Process for the manufacture of butter and margarine
US2168376A (en) Process for producing butter
US3370955A (en) Process for making acidified dairy products
US2065183A (en) Processed cheese and method of preparing the same
US2098765A (en) Process of manufacturing cream cheese products
DE697440C (en) Process for obtaining a mixture of quark and lecithin
US983854A (en) Method of flavoring butter.
SU624592A1 (en) Kefir production method
DE646669C (en) Making a drink
US2014902A (en) Process of making a food product
US432235A (en) Process of butter-making
GB226537A (en) A process for improving the quality of butter
US1985490A (en) Acidophilus product and process of producing the same
DE573483C (en) Process for making cheese
US1906713A (en) Treatment of cream for butter making
Templeton et al. The use of citric acid and sodium citrate in buttermaking
SU1706514A1 (en) Method for preparation curds "shor"
DE69011974T2 (en) Aqueous composition intended for the production of butter, consisting of an acidic and an aromatic part, and its use in the production of butter.
US846697A (en) Process of preparing a buttermilk substitute.
US708330A (en) Process of obtaining food extracts.
DE2631655A1 (en) Culture concentrate for acid foods - prepd. by controlling whey or permeate acidification to reduce pH and increase self stopping