GB493445A - A process for the preparation of cream and butter - Google Patents

Abstract

Centrifuged or recentrifuged cream having a fat content equal to or higher than that of butter is treated to withdraw the air therefrom by passing it in a thin layer or film through a vessel which may be heated or cooled and in which it is simultaneously subjected to vacuum, the cream being then standardized to the composition desired, e.g. by accumulating it in bulk and agitating it to mix the ingredients thereof, the cream being next delivered while sufficiently fluid under vacuum or atmospheric pressure into containers capable of being hermetically sealed, the containers being then heated to destroy practically all bacteria and spores in the cream which is then cooled. The containers after sealing may be subjected in an autoclave or like apparatus to the heat treatment and may then be rapidly cooled, e.g. by immersion in a cold liquid, the cream being thereby converted into the form of newly churned butter in a granulated state. Alternatively, the cooling may be effected slowly and the product may be treated or worked for conversion into butter when required. The cream treated may be obtained by centrifuging milk to give a cream of 30-40 per cent fat content which is then heated to pasteurizing temperature or to 135-145 DEG F., and recentrifuged to give a cream having a fat content of 80 per cent or higher. The first centrifuging may be dispensed with. The cream may be distributed centrifugally into the thin layer or film for the vacuum treatment.ALSO:Centrifuged or recentrifuged cream having a fat content equal to or higher than that of butter, is treated to withdraw the air therefrom by passing it in a thin layer or film through a vessel which may be heated or cooled and in which it is simultaneously subjected to vacuum, the cream being then standardized to the composition desired, e.g. by accumulating it in bulk and agitating it to mix the ingredients thereof, the cream being next delivered while sufficiently fluid under vacuum or atmospheric pressure into containers capable of being hermetically sealed, the containers being then heated to destroy practically all bacteria and spores in the cream which is then cooled. The containers after sealing may be subjected in an autoclave or like apparatus to the heat treatment and may then be rapidly cooled, e.g. by immersion in a cold liquid, the cream being thereby converted into the form of newly churned butter in a granulated state. Alternatively, the cooling may be effected slowly and the product may be treated or worked for conversion into butter when required. The cream treated may be obtained by centrifuging milk to give a cream of 30-40 per cent fat content which is then heated to pasteurizing temperature or to 135-145 DEG F. and recentrifuged to give a cream having a fat content of 80 per cent or higher. The first centrifuging may be dispensed with. The cream may be distributed centrifugally into the thin layer or film for the vacuum treatment.