GB826554A - Improvements in or relating to the manufacture of margarine - Google Patents
Improvements in or relating to the manufacture of margarineInfo
- Publication number
- GB826554A GB826554A GB3724556A GB3724556A GB826554A GB 826554 A GB826554 A GB 826554A GB 3724556 A GB3724556 A GB 3724556A GB 3724556 A GB3724556 A GB 3724556A GB 826554 A GB826554 A GB 826554A
- Authority
- GB
- United Kingdom
- Prior art keywords
- milk
- flavour
- treated
- margarine
- manufacture
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
Milk is treated by inoculating it with a flavour-producing cuiture, e.g. "mixed strain type butter culture" containing some or all of: streptococcus lactis, cremoris, leuconastoc citrovorum, and dextranicum, ripening at a temperature suitable for developing the flavour and thereafter heat treating it to destroy substantially all the culture bacteria without damaging the physical condition of the milk or altering the developed flavour. Salt, in amount not greater than 36%, preferably 10 to 12,5%, of the milk weight is added to the ripened milk prior to a 4 to 6 minute heat treatment at from 120 DEG to 125 DEG F., the milk being adjusted to or having a pH in the range 4,2 to 4,6. The treated milk has a count of 20,000 per gram, or less, and is immediately emulsified with fatty material for margarine manufacture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3724556A GB826554A (en) | 1956-12-05 | 1956-12-05 | Improvements in or relating to the manufacture of margarine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB3724556A GB826554A (en) | 1956-12-05 | 1956-12-05 | Improvements in or relating to the manufacture of margarine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB826554A true GB826554A (en) | 1960-01-13 |
Family
ID=10394928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB3724556A Expired GB826554A (en) | 1956-12-05 | 1956-12-05 | Improvements in or relating to the manufacture of margarine |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB826554A (en) |
-
1956
- 1956-12-05 GB GB3724556A patent/GB826554A/en not_active Expired
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