GB503896A - A process of manufacturing butter - Google Patents

A process of manufacturing butter

Info

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
Application number
GB22187/38D
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.)
Linthorst Koelhuis & Ijsfab Nv
Original Assignee
Linthorst Koelhuis & Ijsfab Nv
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 Linthorst Koelhuis & Ijsfab Nv filed Critical Linthorst Koelhuis & Ijsfab Nv
Publication of GB503896A publication Critical patent/GB503896A/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
    • 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.
GB22187/38D 1937-07-29 1938-07-26 A process of manufacturing butter Expired GB503896A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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