GB755727A - Improvements in the manufacture of butter - Google Patents

Abstract

In producing canned, sterilized butter, an 80 per cent cream, i.e. cream containing about 80 per cent by weight of fat, obtained by centrifugation at raised temperature, is filled into cans, which are sealed, e.g. under vacuum, whilst the temperature of the cream is at least as high as that at which it leaves the centrifuge and, without being cooled, are sterilized at a temperature between about 100 DEG and 120 DEG C., e.g. for not more than 1 hour and then cooled to a temperature between 0 DEG and 20 DEG C. to effect phase inversion of their contents. The cans may be filled and sealed at a temperature which is not below 65 DEG C., e.g. between 75 DEG and 85 DEG C. The cans may be heated gradually to the sterilizing temperature. The cans may be cooled to a temperature which is not below 20 DEG C., e.g. in a water bath at about 25 DEG C. for at least one hour, kept at that temperature for some time and finally cooled to between 0 DEG and 20 DEG C., e.g. by storing them at a temperature between 6 DEG and 10 DEG C. for 1 to 3 days. The 80 per cent cream may be obtained by centrifuging a 30 per cent cream, i.e. cream containing 25 to 35 per cent of fat, obtained by diluting a richer cream produced by centrifuging raw milk. Salt and colouring matter may be added to the cream.