GB600199A - A method for the production of aromatic butter by chilling cream of high fat content - Google Patents

A method for the production of aromatic butter by chilling cream of high fat content

Info

Publication number
GB600199A
GB600199A GB24396/44A GB2439644A GB600199A GB 600199 A GB600199 A GB 600199A GB 24396/44 A GB24396/44 A GB 24396/44A GB 2439644 A GB2439644 A GB 2439644A GB 600199 A GB600199 A GB 600199A
Authority
GB
United Kingdom
Prior art keywords
chilling
cream
butter
aroma
fat content
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
GB24396/44A
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.)
Alfa Laval Holdings Amsterdam AB
Original Assignee
Separator AB
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 Separator AB filed Critical Separator AB
Publication of GB600199A publication Critical patent/GB600199A/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

Butter made by chilling cream of a high fat content which is preferably equal to or higher than that desired in the butter is aromatised by adding an aroma-producing substance soluble in fat, preferably diacetyl, and/or a liquid containing aroma-forming bacteria, and/or aroma-producing substances formed by such bacteria, into a continuous flow of the cream prior to or during the chilling. The aroma-producing substances should be added at a point in the process in which the temperature is sufficiently low to prevent undue evaporation or affect the vitality of the bacteria.
GB24396/44A 1943-12-06 1944-12-06 A method for the production of aromatic butter by chilling cream of high fat content Expired GB600199A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE600199X 1943-12-06

Publications (1)

Publication Number Publication Date
GB600199A true GB600199A (en) 1948-04-02

Family

ID=20312802

Family Applications (1)

Application Number Title Priority Date Filing Date
GB24396/44A Expired GB600199A (en) 1943-12-06 1944-12-06 A method for the production of aromatic butter by chilling cream of high fat content

Country Status (1)

Country Link
GB (1) GB600199A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE930363C (en) * 1950-08-05 1955-07-14 Tno Process for the preferably continuous production of butter from highly concentrated cream
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
DE1159249B (en) * 1961-04-07 1963-12-12 Bergedorfer Eisenwerk Ag Process for the production of sour cream butter and margarine by incorporating sour cream wakers into sweet cream butter, 75% to 85% sweet cream or margarine
EP3593642A1 (en) * 2018-07-13 2020-01-15 DMK Deutsches Milchkontor GmbH Industrial butter with improved taste

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE930363C (en) * 1950-08-05 1955-07-14 Tno Process for the preferably continuous production of butter from highly concentrated cream
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
DE1159249B (en) * 1961-04-07 1963-12-12 Bergedorfer Eisenwerk Ag Process for the production of sour cream butter and margarine by incorporating sour cream wakers into sweet cream butter, 75% to 85% sweet cream or margarine
EP3593642A1 (en) * 2018-07-13 2020-01-15 DMK Deutsches Milchkontor GmbH Industrial butter with improved taste

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