GB457751A - Improvements in the manufacture of butter - Google Patents
Improvements in the manufacture of butterInfo
- Publication number
- GB457751A GB457751A GB23155/36A GB2315536A GB457751A GB 457751 A GB457751 A GB 457751A GB 23155/36 A GB23155/36 A GB 23155/36A GB 2315536 A GB2315536 A GB 2315536A GB 457751 A GB457751 A GB 457751A
- Authority
- GB
- United Kingdom
- Prior art keywords
- butter
- culture
- cooling
- cream
- bulgaricum
- 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
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
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
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
In making butter, acidulation of the cream is effected by means of cultures of b. Bulgaricum or b. acidophilus. The culture of b. Bulgaricum may be prepared by pasteurizing skimmed milk at about 90-95 DEG C., cooling to about 45 DEG C., introducing a culture of Bulgarian youghert ferment, allowing to thicken at about 41-42 DEG C., which takes about 2-3 hours, and cooling to about 8 DEG C. and keeping cool till used. The butter may be obtained by pasteurizing cream, preferably of 18-22 per cent butter fat content, at about 90-95 DEG C., cooling to about 45 DEG C., adding about 3-4 per cent of the culture, stirring well and keeping at 41-42 DEG C. till ripe. The cream is finally cooled to about 6 DEG C. at which it is kept till butter is to be made. The butter is washed with sterilized water at its own temperature, if desired 2 or 3 times according to the length of time the butter is to be stored.ALSO:A culture of b. Bulgaricum for use in acidulating cream in butter-making is prepared by pasteurizing skimmed milk at about 90-95 DEG C., cooling to about 45 DEG C., introducing a culture of Bulgarian Youghert ferment, allowing to thicken at about 41-42 DEG C., which takes about 2-3 hours, and cooling to about 8 DEG C. and keeping cool till used.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE457751X | 1935-08-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB457751A true GB457751A (en) | 1936-12-04 |
Family
ID=6539349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB23155/36A Expired GB457751A (en) | 1935-08-22 | 1936-08-22 | Improvements in the manufacture of butter |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB457751A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1136194B (en) * | 1958-06-28 | 1962-09-06 | Westfalia Separator Ag | Process for the production of butter with sour cream butter character using continuously operating buttermaking machines |
-
1936
- 1936-08-22 GB GB23155/36A patent/GB457751A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1136194B (en) * | 1958-06-28 | 1962-09-06 | Westfalia Separator Ag | Process for the production of butter with sour cream butter character using continuously operating buttermaking machines |
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