GB503896A - A process of manufacturing butter - Google Patents
A process of manufacturing butterInfo
- Publication number
- GB503896A GB503896A GB22187/38D GB2218738D GB503896A GB 503896 A GB503896 A GB 503896A GB 22187/38 D GB22187/38 D GB 22187/38D GB 2218738 D GB2218738 D GB 2218738D GB 503896 A GB503896 A GB 503896A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cream
- butter
- july
- diluted
- per cent
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
503,896. Butter manufacture ; preserving cream. NAAMLOOZE VENNOOTSCHAP LINTHORST-KOELHUIS EN IJSFABRIEKEN. July 26, 1938, Nos. 22187 and 22188. Convention dates, July 29, 1937, and May 24, 1938. [Class 84] [Also in Group VI] Cream with a fat content of at least 40 and preferably 50-55 per cent by weight is stored for a considerable time at below -5‹ C., preferably below -10‹ C., and subsequently used for the manufacture of butter. The cream may be filled into tins or other containers stored at -10 to -12‹ C. and when required for use is heated slowly -and uniformly to 10-12‹ C., diluted to the fat percentage usual for churning, e.g. 20 per cent, using skim milk if the diluted cream is to be soured by inoculation with a starter and keeping at 12-13‹ C. for 22 hours, and churned. The souring may be omitted and water used for the dilution.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL503896X | 1937-07-29 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB503896A true GB503896A (en) | 1939-04-17 |
Family
ID=19786820
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB22187/38D Expired GB503896A (en) | 1937-07-29 | 1938-07-26 | A process of manufacturing butter |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB503896A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103607900A (en) * | 2011-06-24 | 2014-02-26 | 株式会社明治 | Butter having excellent flavor and high content of nonfat milk solids, and method for producing same |
-
1938
- 1938-07-26 GB GB22187/38D patent/GB503896A/en not_active Expired
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103607900A (en) * | 2011-06-24 | 2014-02-26 | 株式会社明治 | Butter having excellent flavor and high content of nonfat milk solids, and method for producing same |
CN103607900B (en) * | 2011-06-24 | 2015-06-03 | 株式会社明治 | Butter having excellent flavor and high content of nonfat milk solids, and method for producing same |
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