IE43986B1 - Method of preparing aromatic soured butter - Google Patents
Method of preparing aromatic soured butterInfo
- Publication number
- IE43986B1 IE43986B1 IE2543/76A IE254376A IE43986B1 IE 43986 B1 IE43986 B1 IE 43986B1 IE 2543/76 A IE2543/76 A IE 2543/76A IE 254376 A IE254376 A IE 254376A IE 43986 B1 IE43986 B1 IE 43986B1
- Authority
- IE
- Ireland
- Prior art keywords
- butter
- aromatic
- weight
- starter
- soured
- Prior art date
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 106
- 125000003118 aryl group Chemical group 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims description 35
- 239000007858 starting material Substances 0.000 claims abstract description 53
- 239000006071 cream Substances 0.000 claims abstract description 36
- 239000012141 concentrate Substances 0.000 claims abstract description 35
- 210000002966 serum Anatomy 0.000 claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 claims abstract description 22
- 235000015155 buttermilk Nutrition 0.000 claims abstract description 19
- 240000002605 Lactobacillus helveticus Species 0.000 claims abstract description 14
- 235000020121 low-fat milk Nutrition 0.000 claims abstract description 10
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims abstract description 8
- 229940054346 lactobacillus helveticus Drugs 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 7
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims abstract 6
- 238000012258 culturing Methods 0.000 claims abstract 4
- 241000194017 Streptococcus Species 0.000 claims abstract 2
- 108010046377 Whey Proteins Proteins 0.000 claims description 27
- 102000007544 Whey Proteins Human genes 0.000 claims description 25
- 239000005862 Whey Substances 0.000 claims description 24
- 239000012466 permeate Substances 0.000 claims description 22
- 239000002253 acid Substances 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 13
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 12
- 239000008101 lactose Substances 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 11
- 238000009629 microbiological culture Methods 0.000 claims description 9
- 235000019197 fats Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000000872 buffer Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 30
- 235000008504 concentrate Nutrition 0.000 description 26
- 235000014655 lactic acid Nutrition 0.000 description 15
- 239000004310 lactic acid Substances 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 239000007787 solid Substances 0.000 description 10
- 239000007788 liquid Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 5
- 235000013861 fat-free Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 229910001431 copper ion Inorganic materials 0.000 description 3
- 238000000502 dialysis Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000021588 free fatty acids Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000012465 retentate Substances 0.000 description 3
- 238000001223 reverse osmosis Methods 0.000 description 3
- 235000021119 whey protein Nutrition 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000014666 liquid concentrate Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- NMDWGEGFJUBKLB-UHFFFAOYSA-N 2-acetyllactic acid Chemical compound CC(=O)C(C)(O)C(O)=O NMDWGEGFJUBKLB-UHFFFAOYSA-N 0.000 description 1
- WTLNOANVTIKPEE-UHFFFAOYSA-N 2-acetyloxypropanoic acid Chemical compound OC(=O)C(C)OC(C)=O WTLNOANVTIKPEE-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 101100025412 Arabidopsis thaliana XI-A gene Proteins 0.000 description 1
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 241000194041 Lactococcus lactis subsp. lactis Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 238000005899 aromatization reaction Methods 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000011552 falling film Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 101150054634 melk gene Proteins 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 150000005830 nonesterified fatty acids Chemical class 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
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 OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/123—Addition of microorganisms or cultured milk products; Addition of enzymes; Addition of starter cultures other than destillates
-
- 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 OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
- A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
-
- 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 OR TREATMENT THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NLAANVRAGE7513464,A NL185600C (nl) | 1975-11-18 | 1975-11-18 | Werkwijze voor de bereiding van aromatische, gezuurde boter, uit zoete room, zonder die room te zuren. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE43986L IE43986L (en) | 1977-05-18 |
| IE43986B1 true IE43986B1 (en) | 1981-07-15 |
Family
ID=19824876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE2543/76A IE43986B1 (en) | 1975-11-18 | 1976-11-18 | Method of preparing aromatic soured butter |
Country Status (6)
| Country | Link |
|---|---|
| DE (1) | DE2652558C3 (enExample) |
| FR (1) | FR2346980A1 (enExample) |
| GB (1) | GB1516786A (enExample) |
| IE (1) | IE43986B1 (enExample) |
| NL (1) | NL185600C (enExample) |
| NZ (1) | NZ182632A (enExample) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DD230694A3 (de) * | 1983-12-21 | 1985-12-11 | Kyffhaeuserhuette Maschf | Verfahren zur enzymatisch-mikrobiellen herstellung von sauerrahmbutter |
| NL8601078A (nl) * | 1986-04-25 | 1987-11-16 | Unilever Nv | Aromacompositie, de toepassing daarvan en de werkwijze voor de bereiding ervan. |
| FR2619124B1 (fr) * | 1987-08-07 | 1990-04-20 | Boll Ets | Concentre proteique acide d'origine laitiere, son procede de fabrication et son utilisation pour la fabrication des fromages |
| US5096720A (en) * | 1988-08-31 | 1992-03-17 | National Starch And Chemical Investment Holding Corporation | Method for enhancing desirable physical and organoleptic properties of food products |
| DE58901540D1 (de) * | 1988-11-07 | 1992-07-02 | Verband Nordostschweizerischer | Verfahren zur herstellung von streichfaehiger butter mit reduziertem fettgehalt. |
| FR2648018B1 (fr) * | 1989-06-13 | 1992-09-18 | Boll Ets | Composition aqueuse destinee a la fabrication du beurre, constituee d'une partie acide et d'une partie aromatique biologique, et son application a la fabrication du beurre |
| FR2648988B1 (fr) * | 1989-06-29 | 1991-10-18 | Roquette Freres | Procede de fabrication de produits laitiers a teneur reduite en sterols, et produits ainsi obtenus |
| NL9000379A (nl) * | 1990-02-16 | 1991-09-16 | Dmv Campina Bv | Werkwijze ter bereiding van halfboterprodukten en verkregen produkten. |
| US20130251852A1 (en) * | 2012-03-20 | 2013-09-26 | Todd Landon | Reduced-fat natural butter product and methods of manufacturing the same |
| EP3403508A1 (de) | 2017-05-18 | 2018-11-21 | DMK Deutsches Milchkontor GmbH | Streichfettzubereitung, verfahren zu dessen herstellung und ihre verwendung |
| EP3593642A1 (de) * | 2018-07-13 | 2020-01-15 | DMK Deutsches Milchkontor GmbH | Industriebutter mit verbessertem geschmack |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1136194B (de) * | 1958-06-28 | 1962-09-06 | Westfalia Separator Ag | Verfahren zur Herstellung von Butter mit Sauerrahmbutter-Charakter mittels kontinuierlich arbeitender Butterungsmaschinen |
| DE1159249B (de) * | 1961-04-07 | 1963-12-12 | Bergedorfer Eisenwerk Ag | Verfahren zur Herstellung von Sauerrahmbutter und Margarine durch Einarbeiten von Saeurewecker in Suessrahmbutter, 75-bis 85% igen Suessrahm oder Margarine |
| FR1287156A (fr) * | 1961-04-21 | 1962-03-09 | H P Hood & Sons | Procédé d'aromatisation des produits laitiers |
| DE2114172C3 (de) * | 1971-03-24 | 1974-09-05 | Franz Xaver Julius Dipl.Kfm. 3011 Ahlem Roiner | Verfahren zur Herstellung saurer Milchprodukte |
| DE2035675C3 (de) * | 1970-07-17 | 1973-09-27 | Franz Xaver Julius Dipl.Kfm. 3011 Ahlem Roiner | Verfahren zur Herstellung saurer Milchprodukte |
| DE2319457C3 (de) * | 1973-04-17 | 1981-05-27 | Roiner, Franz Xaver Julius, Prof., 3013 Barsinghausen | Verfahren zur Herstellung eines Kulturkonzentrats für saure Lebensmittel |
-
1975
- 1975-11-18 NL NLAANVRAGE7513464,A patent/NL185600C/xx not_active IP Right Cessation
-
1976
- 1976-11-18 DE DE19762652558 patent/DE2652558C3/de not_active Expired - Lifetime
- 1976-11-18 GB GB48193/76A patent/GB1516786A/en not_active Expired
- 1976-11-18 IE IE2543/76A patent/IE43986B1/en not_active IP Right Cessation
- 1976-11-18 NZ NZ182632A patent/NZ182632A/xx unknown
- 1976-11-18 FR FR7634792A patent/FR2346980A1/fr active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| NL185600C (nl) | 1991-12-16 |
| IE43986L (en) | 1977-05-18 |
| NZ182632A (en) | 1979-11-01 |
| FR2346980B1 (enExample) | 1981-06-12 |
| FR2346980A1 (fr) | 1977-11-04 |
| DE2652558A1 (de) | 1977-06-02 |
| NL185600B (nl) | 1990-01-02 |
| NL7513464A (nl) | 1977-05-23 |
| GB1516786A (en) | 1978-07-05 |
| DE2652558C2 (de) | 1986-08-21 |
| DE2652558C3 (de) | 1993-08-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK9A | Patent expired |