GB665647A - An improved method for the continuous production of cream of constant fat content - Google Patents
An improved method for the continuous production of cream of constant fat contentInfo
- Publication number
- GB665647A GB665647A GB8920/49A GB892049A GB665647A GB 665647 A GB665647 A GB 665647A GB 8920/49 A GB8920/49 A GB 8920/49A GB 892049 A GB892049 A GB 892049A GB 665647 A GB665647 A GB 665647A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cream
- fat content
- centrifuge
- constant
- continuous production
- 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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J11/00—Apparatus for treating milk
- A01J11/10—Separating milk from cream
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
Abstract
In a process for the continuous production of cream of constant fat content milk or less concentrated cream is centrifuged and the values of the electrical resistance or the dielectric constant of both the cream and the skim milk discharged from the centrifuge are continuously determined and from these two values there is derived a value for the fat content of the cream, and the setting of the centrifuge is adjusted to maintain this last value constant. In producing butter, milk is first separated to give skim milk and cream having a fat content of 30-40 per cent, the cream being then treated in a second centrifuge to yield cream of 80 per cent or more fat content. It is generally most convenient to operate the first centrifuge at a fixed setting and to regulate the second centrifuge as above.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE665647X | 1948-04-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB665647A true GB665647A (en) | 1952-01-30 |
Family
ID=20314460
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8920/49A Expired GB665647A (en) | 1948-04-05 | 1949-04-01 | An improved method for the continuous production of cream of constant fat content |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB665647A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008034199A1 (en) * | 2006-09-22 | 2008-03-27 | Medela Holding Ag | Treatment of mother's milk |
| WO2008156403A1 (en) * | 2007-06-21 | 2008-12-24 | Tetra Laval Holdings & Finance S.A. | A method of improving the efficiency of fat separation in the separation of a liquid food product |
-
1949
- 1949-04-01 GB GB8920/49A patent/GB665647A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008034199A1 (en) * | 2006-09-22 | 2008-03-27 | Medela Holding Ag | Treatment of mother's milk |
| WO2008156403A1 (en) * | 2007-06-21 | 2008-12-24 | Tetra Laval Holdings & Finance S.A. | A method of improving the efficiency of fat separation in the separation of a liquid food product |
| EA015090B1 (en) * | 2007-06-21 | 2011-06-30 | Тетра Лаваль Холдингз Энд Файнэнс С.А. | A method of improving the efficiency of fat separation in the separation of a liquid food product |
| US8313786B2 (en) | 2007-06-21 | 2012-11-20 | Tetra Laval Holdings & Finance S.A. | Method of improving the efficiency of fat separation in the separation of a liquid food product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE2966365D1 (en) | A process for treating a protein source and a food product having a treated protein source prepared by the process | |
| GB1130535A (en) | Improved process for the production of whipped cream | |
| GB665647A (en) | An improved method for the continuous production of cream of constant fat content | |
| SU1369711A1 (en) | Method of producing butter-like product with low content of fat | |
| GB741941A (en) | Improvements in or relating to the production of cheese | |
| GB715609A (en) | Improvements in or relating to the separation of solids and liquids | |
| FR2361823A1 (en) | Continuous mfr. of cream cheese from skimmed milk - with extra heat treatment and more rennet to raise yield | |
| US2127524A (en) | Process of manufacturing milk powder | |
| GB886518A (en) | Improvements in or relating to milk products | |
| US2290889A (en) | Increasing cream viscosity | |
| SU404458A1 (en) | METHOD OF MANUFACTURE OF HEATED OIL | |
| GB629306A (en) | Improvements in or relating to method of making ice cream and product thereof | |
| US2072192A (en) | Process of treating sour milk products | |
| US2569203A (en) | Continuous process for producing butter | |
| GB638369A (en) | Improvements in or relating to process for producing milk fat concentrate | |
| GB654384A (en) | Improvements in or relating to a process for producing a cream material and the product resulting therefrom | |
| GB1526862A (en) | Dairy products | |
| SU645639A1 (en) | Butter production method | |
| SU77360A1 (en) | The method of making butter | |
| SU645640A1 (en) | Butter production method | |
| GB1604363A (en) | Process for the production of an alimentary fat | |
| GB656279A (en) | A method of producing an aromatised butter | |
| GB654377A (en) | Improvements in or relating to method of processing fluid milk and the product resulting therefrom | |
| GB676092A (en) | Improvements in or relating to a method of processing a product containing fat | |
| AU145308B2 (en) | Method of and means for continuously producing cream witha substantially constant fat content |