GB833116A - Production of butter-like spread - Google Patents
Production of butter-like spreadInfo
- Publication number
- GB833116A GB833116A GB40042/57A GB4004257A GB833116A GB 833116 A GB833116 A GB 833116A GB 40042/57 A GB40042/57 A GB 40042/57A GB 4004257 A GB4004257 A GB 4004257A GB 833116 A GB833116 A GB 833116A
- Authority
- GB
- United Kingdom
- Prior art keywords
- butterfat
- sodium
- sodium caseinate
- total composition
- fat
- 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
- 102000011632 Caseins Human genes 0.000 abstract 6
- 108010076119 Caseins Proteins 0.000 abstract 6
- 239000000203 mixture Substances 0.000 abstract 6
- 229940080237 sodium caseinate Drugs 0.000 abstract 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 4
- 239000006071 cream Substances 0.000 abstract 4
- 235000019197 fats Nutrition 0.000 abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 4
- 235000013336 milk Nutrition 0.000 abstract 4
- 239000008267 milk Substances 0.000 abstract 4
- 210000004080 milk Anatomy 0.000 abstract 4
- 239000007787 solid Substances 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 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 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 235000014121 butter Nutrition 0.000 abstract 2
- 235000013351 cheese Nutrition 0.000 abstract 2
- 239000012141 concentrate Substances 0.000 abstract 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 abstract 2
- 235000014655 lactic acid Nutrition 0.000 abstract 2
- 239000004310 lactic acid Substances 0.000 abstract 2
- 239000008101 lactose Substances 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 244000005700 microbiome Species 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000020183 skimmed milk Nutrition 0.000 abstract 2
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 150000003388 sodium compounds Chemical class 0.000 abstract 2
- 235000010199 sorbic acid Nutrition 0.000 abstract 2
- 239000004334 sorbic acid Substances 0.000 abstract 2
- 229940075582 sorbic acid Drugs 0.000 abstract 2
- 229940088594 vitamin Drugs 0.000 abstract 2
- 229930003231 vitamin Natural products 0.000 abstract 2
- 235000013343 vitamin Nutrition 0.000 abstract 2
- 239000011782 vitamin Substances 0.000 abstract 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 2
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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1504—Spreads, semi-solid 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
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/10—Spreadable dairy products
- A23C2260/102—Spreadable fermented dairy product; Dairy spreads prepared by fermentation or containing microorganisms; Cultured spreads; Dairy spreads containing fermented milk products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A spread of taste and texture similar to that of butter comprises 22-28% butterfat, 15-16% milk solids not fat containing 3,5-4,5% lactose based on the total composition, 0 to 2% sodium chloride and water in an amount not exceeding 60%; there may also be included up to 0,5% of a lactic acid-producing micro-organism and small quantities of vitamin concentrates and fungistats e.g. sorbic acid. The milk solids not fat may include 7,5-8% based on the total composition of sodium caseinate prepared by reacting cottage cheese curd with a sodium compound e.g. an aqueous solution of sodium bicarbonate at 100-110 DEG F. for 3 1/2 -4 hours until the curd is completely dissolved. In preparation, a mixture of the prepared sodium caseinate and condensed skim milk was pasteurised at about 170 DEG F., cooled to 75-80 DEG F. and mixed with moderately agitated butterfat material e.g. a plastic cream containing 80% butterfat. Salt, &c. and water (if necessary) were finally added, the temperature being maintained at 75-80 DEG F. throughout the mixing operation. Alternatively, fresh cream containing 40% butterfat may be employed in conjunction with dried sodium caseinate.ALSO:A spread of taste and texture similar to that of butter comprises 22-28% butterfat, 15-16% milk solids not fat containing 3.5-4.5% lactose based on the total composition, 0 to 2% sodium chloride and water in an amount not exceeding 60%; there may also be included up to 0.5% of a lactic acid-producing microorganism and small quantities of vitamin concentrates and fungistats, e.g. sorbic acid. The milk solids not fat may include 7.5-8% based on the total composition of sodium caseinate prepared by reacting cottage cheese curd with a sodium compound, e.g. an aqueous solution of sodium bicarbonate at 100-110 DEG F. for 3 1/2 -4 hours until the curd is completely dissolved. In preparation, a mixture of the prepared sodium caseinate and condensed skim milk was pasteurized at about 170 DEG F., cooled to 75-80 DEG F. and mixed with moderately agitated butterfat material, e.g. a plastic cream containing 80% butterfat. Salt &c. and water (if necessary) were finally added, the temperature being maintained at 75-80 DEG F. throughout the mixing operation. Alternatively, fresh cream containing 40% butterfat may be employed in conjunction with dried sodium caseinate.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US833116XA | 1956-12-31 | 1956-12-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB833116A true GB833116A (en) | 1960-04-21 |
Family
ID=22177511
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB40042/57A Expired GB833116A (en) | 1956-12-31 | 1957-12-24 | Production of butter-like spread |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB833116A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5149559A (en) * | 1989-03-03 | 1992-09-22 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Process for the preparation of a low calorie butter spread and products obtained by said process |
-
1957
- 1957-12-24 GB GB40042/57A patent/GB833116A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5149559A (en) * | 1989-03-03 | 1992-09-22 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Process for the preparation of a low calorie butter spread and products obtained by said process |
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