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
GB3602/31A
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.)
HERMAN DANIEL WENDT
Original Assignee
HERMAN DANIEL WENDT
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 HERMAN DANIEL WENDTfiledCriticalHERMAN DANIEL WENDT
Publication of GB383266ApublicationCriticalpatent/GB383266A/en
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
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Life Sciences & Earth Sciences
(AREA)
Chemical & Material Sciences
(AREA)
Engineering & Computer Science
(AREA)
Food Science & Technology
(AREA)
Polymers & Plastics
(AREA)
Edible Oils And Fats
(AREA)
Abstract
Butter is prepared by applying pressure, e.g. by squeezing or kneading, to a plastic cream containing not less than 65 per cent of milk fat, removing a substantial portion of the liquid vehicle from the mass as it is formed, and continuing the application of pressure until the butter is of the desired texture. The plastic cream may be prepared by subjecting ordinary separated cream to intense centrifugal separation at a temperature above the melting point of the milk fat and then cooling.
GB3602/31A1930-02-041931-02-04Improvements in or relating to butter
ExpiredGB383266A
(en)