GB671656A - Improvements in or relating to butter and butter process - Google Patents
Improvements in or relating to butter and butter processInfo
- Publication number
- GB671656A GB671656A GB21374/47A GB2137447A GB671656A GB 671656 A GB671656 A GB 671656A GB 21374/47 A GB21374/47 A GB 21374/47A GB 2137447 A GB2137447 A GB 2137447A GB 671656 A GB671656 A GB 671656A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cream
- butter
- fat
- milk fat
- vat
- 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
- A01J15/00—Manufacturing butter
- A01J15/10—Devices for manufacturing butter other than by churns
- A01J15/12—Devices for manufacturing butter other than by churns with arrangements for making butter in a continuous process
-
- 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)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
Abstract
671,656. Butter and milk fat concentrate. CHERRY - BURRELL CORPORATION, and SUGAR CREEK CREAMERY CO. Aug. 6, 1947 [Dec. 6, 1940], No. 21374/47. Class 84 Milk fat concentrate which may be converted into butter, is obtained by subjecting cream containing milk fat in the dispersed phase to reduced pressure, subjecting the cream while at the reduced pressure to the direct action of steam, concentrating the milk fat by subjecting the treated cream while at a temperature above the melting point of said fat to a centrifuging action, and separating the concentrated fat in the continuous phase from the other constituents. In a preferred method, cream having a milk fat concentration of 30-40 per cent is warmed in vat 1 to a temperature of 90-110‹F. The cream passes to filter 4, through which it passes at about 135‹F. having been heated by steam through pipe 5<SP>1</SP>. The filtered cream is further heated to about 150-160‹F. and after passing flash pasteurizer 7 in which it reaches a temperature of 190-194‹F. it enters supply tank 10 and is then fed to vacuum steam pasteurizer 12 which may be of the type described in U.S.A. Specification 2,022,420. Water vapour and other volatiles leave by passage 14. The treated cream is then separated in centrifuge 17, and a product consisting of at least 80 per cent with fat passes into vat 20 and is subsequently mixed with salt, starters and flavours from vat 25. The mixture is cooled in vessel 29 and is tempered in unit 31 and the resultant butter is then packaged.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US671656XA | 1940-12-06 | 1940-12-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB671656A true GB671656A (en) | 1952-05-07 |
Family
ID=22074142
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB21374/47A Expired GB671656A (en) | 1940-12-06 | 1947-08-06 | Improvements in or relating to butter and butter process |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB671656A (en) |
-
1947
- 1947-08-06 GB GB21374/47A patent/GB671656A/en not_active Expired
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