JPS575643A - Preparation of butter - Google Patents

Preparation of butter

Info

Publication number
JPS575643A
JPS575643A JP7771380A JP7771380A JPS575643A JP S575643 A JPS575643 A JP S575643A JP 7771380 A JP7771380 A JP 7771380A JP 7771380 A JP7771380 A JP 7771380A JP S575643 A JPS575643 A JP S575643A
Authority
JP
Japan
Prior art keywords
fat
butter
liquid
cream
separated
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.)
Granted
Application number
JP7771380A
Other languages
Japanese (ja)
Other versions
JPS6351665B2 (en
Inventor
Hitoshi Kanazawa
Toshiaki Ishii
Koji Takeya
Satoshi Nakagawa
Eiji Ogawa
Kozo Taneda
Shunichi Watanabe
Masaya Sakai
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Snow Brand Milk Products Co Ltd
Original Assignee
Snow Brand Milk Products Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Snow Brand Milk Products Co Ltd filed Critical Snow Brand Milk Products Co Ltd
Priority to JP7771380A priority Critical patent/JPS575643A/en
Publication of JPS575643A publication Critical patent/JPS575643A/en
Publication of JPS6351665B2 publication Critical patent/JPS6351665B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: To prepare soft butter having extremely excellent spreadability, by using a low-melting fat existing in the fat of natural butter and cream separated from fresh milk.
CONSTITUTION: Natural butter fat is molten by heating at ≥60°C, cooled to 16W 23°C and maintained at the temperature for ≥ about 15hr to separate into solid fat and liquid fat. The liquid fat is further cooled to 10W15°C and separated into solid fat and liquid fat. The liquid fat thus obtained is mixed to cream separated from fresh milk to obtain a creamy product, from which butter is prepared by conventional process. The amount of the liquid fat added is 20W50wt% based on the fat existing in the cream. The butter is kneaded or whipped pref. with a beater keeping the temperature of the butter at ≤13°C until the frothed product having an overrun 30W100% is obtained.
COPYRIGHT: (C)1982,JPO&Japio
JP7771380A 1980-06-11 1980-06-11 Preparation of butter Granted JPS575643A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7771380A JPS575643A (en) 1980-06-11 1980-06-11 Preparation of butter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7771380A JPS575643A (en) 1980-06-11 1980-06-11 Preparation of butter

Publications (2)

Publication Number Publication Date
JPS575643A true JPS575643A (en) 1982-01-12
JPS6351665B2 JPS6351665B2 (en) 1988-10-14

Family

ID=13641524

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7771380A Granted JPS575643A (en) 1980-06-11 1980-06-11 Preparation of butter

Country Status (1)

Country Link
JP (1) JPS575643A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57189641A (en) * 1981-04-02 1982-11-22 Unilever Nv Low calorie spread and production thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57189641A (en) * 1981-04-02 1982-11-22 Unilever Nv Low calorie spread and production thereof
JPS6249013B2 (en) * 1981-04-02 1987-10-16 Unilever Nv

Also Published As

Publication number Publication date
JPS6351665B2 (en) 1988-10-14

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