GB355913A - Whipping cream preparation - Google Patents

Whipping cream preparation

Info

Publication number
GB355913A
GB355913A GB2299330A GB2299330A GB355913A GB 355913 A GB355913 A GB 355913A GB 2299330 A GB2299330 A GB 2299330A GB 2299330 A GB2299330 A GB 2299330A GB 355913 A GB355913 A GB 355913A
Authority
GB
United Kingdom
Prior art keywords
containers
minutes
heating
per cent
whole milk
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
GB2299330A
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
Priority to GB2299330A priority Critical patent/GB355913A/en
Publication of GB355913A publication Critical patent/GB355913A/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
    • A23C13/14—Cream preparations containing milk products or non-fat milk components

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

A preserved whippable cream is obtained by separating from whole milk a cream containing a high percentage of butter fat, adding thereto a small proportion, e.g. about 1 per cent, of sodium caseinate, and then adding a small quantity of whole milk or of the skimmed milk obtained in the separation to reduce the fat content to about 40 per cent. The mixture is pasteurized, e.g. by heating at 142-145 DEG F. for 30 minutes, and homogenized using a pressure not exceeding 750 lbs. per sq. in. The product may next be introduced into containers, sealed and sterilized by heating at 242-245 DEG F. or over for 15 minutes. The whipping properties are improved by chilling the product before the containers are opened.
GB2299330A 1930-07-30 1930-07-30 Whipping cream preparation Expired GB355913A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2299330A GB355913A (en) 1930-07-30 1930-07-30 Whipping cream preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2299330A GB355913A (en) 1930-07-30 1930-07-30 Whipping cream preparation

Publications (1)

Publication Number Publication Date
GB355913A true GB355913A (en) 1931-09-03

Family

ID=10188376

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2299330A Expired GB355913A (en) 1930-07-30 1930-07-30 Whipping cream preparation

Country Status (1)

Country Link
GB (1) GB355913A (en)

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