DD295971A5 - METHOD FOR PRODUCING DAIRY PRODUCTS WITH A REDUCED STERINER CONTENT - Google Patents

Abstract

Process for preparing milk products with reduced sterol content and, in particular, reduced cholesterol content, characterised in that the starting product used is composed at least partially of cream and is in the form of an oil-in-water emulsion, and in that it consists essentially in: - bringing into contact with the starting product a quantity of cyclodextrin which is sufficient to form inclusion complexes with the sterols present in the fat, so as to make them extractable; - inverting the oil-in-water starting emulsion into a water-in-oil emulsion; - extracting all or part of the complexes formed. n

Description

See 1 page table

Field of application of the invention The present invention relates to a process for the production of dairy products with reduced content

Sterols.

In the following, these products are dealt with in more detail in the case of butter, without any restriction on

may be the present invention.

Characteristic of the known state of the art As is known, the sterols, and in particular the cholesterol compounds, are found in fatty substances of animal origin

contained in a variety of foods, including butter.

It has long been established that there is a direct relationship between an elevated blood cholesterol level (LDL Cholesterol) and the occurrence of severe cardiac and vascular diseases. The most important of these diseases is atherosclerosis, which manifests itself in damage to the arterial walls and

caused, inter alia, that locally abnormally large quantities on the inner surface of an arterial wall

Deposit cholesterol. The resulting atheroma can have tragic consequences, such as heart attack

It can be said that a reduction of the total cholesterol level of the blood by 1% leads to a reduction of the blood cholesterol

Heart attack risk caused by 2%. Also, an excess of cholesterol may be the cause of gallstones. To counter such pathological changes, preventive measures remain the most effective They may consist in minimizing the intake of high-cholesterol foods

or those foods are consumed that have a low cholesterol content.

The concern of food manufacturers is therefore to eliminate cholesterol from such products as animal fats. Thus, various methods have already been proposed for extracting the sterols from the fats. One of these methods is that the fat of animal origin is brought into contact with digitonin, which the The property is to react with the cholesterol to form a precipitate. The results and achievements of this However, processes can not be satisfied because it is difficult to separate the precipitate from the medium. In each In the case of foodstuffs, this method can not be applied industrially. The cholesterol can also be extracted from fat by entrainment with solvent. The big disadvantage of this The process consists in that the solvents which are generally used are toxic and that always Solvent traces remain in the relevant fats. Also known are micro-distillation processes, which are not industrially applicable, or the column adsorption,

as described for example in European patents EP-PS 0174848 and 0318326. In these applications, it is a method in which the liquid held fat passes through an adsorption column, which operates in the present case with activated carbon. Of course, such a procedure can only be used with great difficulty, and the possible extraction is not very selective.

Another physico-chemical method for extracting cholesterol from fat is the subject of the Japanese Patent Japanese Patent Publication No. 59-140299. It is that a cholesterol-containing dry matter, such as milk powder, at

a temperature between 35 and 45 ° C and under a pressure between 130 and 200 at with supercritical CO _{2 is brought} into contact. Creating these physical conditions requires complicated and expensive equipment.

The implementation of the method is therefore very problematic. As is apparent from the patent, are from

supercritical CO? also entrained other lipid compounds. This procedure is therefore not selective.

To remove sterols from fats, a biological degradation process of said sterols was also devised, the subject matter

Patent EP-PS 0278794, and in which bacteria are used, which in contact with the fat in the

Able to implement at least one of the sterols contained in this. Like all processes that rely on fermentation processes

This biodegradation process is also difficult to carry out due to the variability of living matter. The equipment used and the relatively long implementation times include factors which make such a procedure costly. And finally, to date, nothing is known about the nature and toxicity of the metabolites produced in these fermentation processes, which in any case are present in the fat thus treated.

Also known from the European Patent EP-PS 0256911 a method for the elimination of-in a fat animal Originated cholesterol. It is based on the already proven ability of cyclodextrins (ring-shaped Polyglucoses having a truncated-cone-shaped configuration to 6,7 and 8 glucose units, respectively, as alpha, beta and Garnma cyclodextrin), in their hydrophobic central cavity Sterin- and in particular Include cholesterol molecules, resulting in water-soluble inclusion complexes. In this process, the liquid

kept in contact with a cyclodextrin with stirring for a period of 30 minutes to 10 hours, so that

Complexes can arise. The deposition of the latter is then carried out by the introduction of water into the reaction medium, whereby these complexes are dissolved. The aqueous solution prepared in this way is then collected after a decanting process.

The yield of cholesterol extraction is low in this process. At best, it is 41% after three successive extractions as indicated in Example 3 of the specification of this European patent. Apart from these unsatisfactory performances, this method represents a succession of additional stages in the production of a food. For example, if this method were to be applied to butter, it would first of all be necessary to prepare the fat product in free form, then the treatment for extracting the cholesterol and then giving it the texture that the finished food should have, ie the nature of reconstituted butter. This method would therefore be time, material and energy consuming. In addition, it should be pointed out that in this process, the fat is to be kept liquid in an oxygen-free atmosphere. These technical features require the use of a specific system technology for keeping the temperature constant and the supply of neutral gas. And finally, the time for the first phase of complex formation alone lasts at least 30 minutes, but in practice, as shown in the examples, 2 to 3 hours.

For these reasons it has been found that none of the prior art solutions has hitherto been able to satisfactorily effect the production of food fats with reduced levels of sterols, and in particular of cholesterol, that is, taking into account industrial criteria of economic viability, the flexible application and the quality of the final product.

Object of the invention

The aim of the invention is to draw a line under the mentioned disadvantages of the known prior art and to provide the need for healthy nutrition according to foods with a lower cholesterol content.

Explanation of the essence of the invention The invention is based on an object whose technical problem by the applicant company in a new way

was formulated.

It therefore seemed more appropriate for the complainant to rely on processes for the manufacture of dairy products for consumption

such as butter made from dairy cream and containing fats, which are improved to allow the production of reduced sterol content products. It should be noted that this first

Approach was not obvious, since it is still, despite all the considerations already on the cholesterol problem

never before had been considered.

In a second phase, the applicant carried out a whole series of investigations and research, namely

IRHO-CIRAD, in particular, in the Division of Corps Gras (Fats Division), on processes for the manufacture of cream products which enabled it to demonstrate that surprisingly and unexpectedly the cyclodextrin comes into contact with cream when it comes into contact with cream in the form of an oil-in-water emulsion, the existing cholesterol to

Complex formation, and that it is then sufficient to introduce the oil-in-water emulsion which is initially present into a water-in-oil Emulsion, and then, since the inclusion complexes do not show any affinity for the fatty phase, it is easy

is to eliminate them by any suitable means known per se.

Contrary to expectations, the cream does not inhibit the appearance of complex formation. According to the invention, the object is achieved by a process for the preparation of dairy products with reduced Steringehalt solved in which the starting material used is at least partially made of cream and the shape of a Oil-in-water emulsion and which consists essentially of:

- That the starting material is brought into contact with a sufficient amount of cyclodextrin so that inclusion complexes are formed with the present in fat sterols, so that they can be removed from this;

that the originally present oil-in-water emulsion is reversed into a water-in-oil emulsion;

- That the complexes formed are extracted in whole or in part.

The latter two stages can be consecutive or simultaneous.

In such a process, the production phases can be classified excellently. It does not interfere in any way with the production of cream dairy products. In addition, the cost price of the product increases only slightly, since it requires on the one hand no additional heavy equipment and no excessive increase in energy consumption and on the other hand, it does not extend the duration of the conventional manufacturing process practically. Finally, it allows a considerable reduction in the content of sterols.

In the context of the invention, the term cyclodextrin * is understood to mean the ring-shaped oligosaccharides consisting of 6,7 or 8 glucopyranose building blocks, at least one of which may be mono- or polysubstituted, and the polymers, their monomers consist of these ring-shaped oligosaccharides, as well as these substances, which are aufpolymerisiert or fixed to an inert carrier comprises.

Without being limiting, the present invention particularly relates to the production of butter with reduced cholesterol content.

It is now appropriate to make some comments on traditional buttermaking.

The starting material used in these processes is cream. The latter is actually fat-enriched milk, which is obtained by creaming by leaving the milk or centrifuge pans. The cream consists of an oil-in-water emulsion or a colloidal suspension of particles (fat globules and protein micelles) in a dispersing aqueous phase, which may be from 30 to 90% of the total weight and generally around 55 to 65%.

In the conventional process, pasteurization of this cream takes place, which lasts 30 to 90 seconds at a temperature of 90 ° C. and pursues the following objectives:

- destruction of pathogenic germs;

- destruction of most of the original microflora;

- destruction of the lipases involved in rancidity;

- Formation of sulfur-containing reducing agents, which counteract the oxidation of the fat.

The next phase is the maturation of the cream. It consists in a fermentation, on the one hand by the conversion of lactose into lactic acid to lower the pH and on the other to develop flavors, especially the diacetyl. This operation allows to optimize the production process and the storage qualities of the butter and improves its organoleptic properties.

It should be noted that this "biological" maturation can be eliminated or replaced by a "physical" ripening (Nizo method). In this case, the pH of the cream, which is then referred to as "sweet", is not lowered.This ripened or unripened cream is the starting material for making butter, ie for churning, the latter being based on conversion of the pellet suspension with phase inversion of the emulsion Depending on the method, a more or less large proportion of the fat globules is destroyed by mechanical stirring.

From the oil-in-water emulsion in the liquid state, as the cream initially represents, develops a two-phase medium, which consists of a butter, a water-in-oil emulsion with about 80% fat content, and on the other hand from buttermilk, the aqueous phase containing lactose, proteins, mineral salts and lipids. In the conventional batch and in the most widespread continuous buttering this conversion is caused by stirring. These processes work with a cream of average fat content of 30 to 40% and at a temperature of 6 to 7 ° C with "sweet" cream or 9 to 13 ° C with "acidic" cream. The temperature depends on the composition of the fat, which varies according to the season. The phase reversal of the emulsion is in fact due to the combined action of the mechanical stirring and the following factors: acidity of the cream, fat content, temperature.

The destabilization of the emulsion is the result of the destruction of the pellicle around the fat globules located at the interface between the aqueous phase and the fat phase: the fat then provides a continuous connection between the initially only adjacent spheres. This transformation is evidenced by the appearance of grains of butter whose mean diameter can vary from a few tenths of a millimeter to a few millimeters at the end of the buttering process. The fat phase thus becomes a continuous phase which includes the aqueous phase dropwise, the weight proportions of which must each be at least 82% and at most 16% (proportions according to French legislation). The fat-free dry matter is about 2% of the weight of the butter. The size of the various particles (water droplets, fat globules, air bubbles) that occur in the butter varies with temperature, churning speed and duration.

Finally, the deposition of the excess aqueous phase or buttermilk is carried out by kneading the butter. In this way, most of the aqueous phase, which was originally the cream in the continuous phase, is forced out of the nests between the buttercorns. The kneading is preferably carried out in conjunction with a washing with water.

It should be noted that in an alternative production process of butter, the so-called Nizo process (Holland), which was mentioned above, the fermentation ripening of the cream is replaced by a "physical" ripening (5 h at 6 ° C) In this case, the seeding of flavoring and acidifying bacterial strains takes place only during kneading.

Under the conditions of the process of the invention for its butter-making application, it is found that the cyclodextrin has a remarkable affinity for the sterol fraction, which consists of 98% cholesterol. Complexation yield is excellent. The cholesterol in complex form has lost its affinity for the fat globules of the fat phase. Thus it becomes dispersible in water and as a result can be easily separated from the butter. The butter thus produced has an extremely low cholesterol content.

It makes sense for the fat content of the cream used to be between 10 and 75% by weight, preferably between 35 and 45% by weight.

The cyclodextrin used is substituted or unsubstituted alpha, beta or gamma cyclodestrin, but preferably beta cyclodextrin. The mono- or polysubstituted groups of cyclodextrin can be alkyls such as hydroxypropyl or also saccharides of the type glycosyl, maltosyl o. A. his. Its concentration is between 0.01 to 25 wt .-%, based on the fat, preferably between 0.5 and 18 and more preferably between 1 and 10 wt .-%, for example in the order of 8Gew .-%.

In the process of the invention, the cream optionally undergoes a heat treatment such as pasteurization or ultra high temperature sterilization, possibly either biological ripening to develop acidity and aroma, or physical ripening and then necessarily phase reversal of the emulsion such as buttering at a substantially constant and controlled temperature, followed by a kneading process, which is preferably associated with a washing process with water.

In the case of physical ripening of the cream, acidification and aromatization occur during the kneading process. The cyclodextrin may be added to the cream at any time before the phase reversal of the emulsion, but preferably immediately before.

According to a preferred embodiment of the method according to the invention, beta-cyclodextrin in powder form with a concentration between 1 and 10% by weight, but preferably in a industrially produced, heat-treated or non-heat-treated cream having a fat content between 35 and 45% by weight 8% by weight, based on the fat. The beta-cyclodexirine used may be, for example, of the type sold by ROOUETTE FRERES under the trade name KLEPTOSE®, which has the form of a white fine powder and contains about 13-14% water. Then the cream becomes at least some For a second, but preferably at least 120 seconds, at a temperature preferably between 5 and 20 "C, which corresponds to the normal buttering temperature, moderately stirred.

The cream is then stirred mechanically at said temperature, and for a sufficient time to allow buttered grain

can form. The latter is then separated from the buttermilk and undergoes a kneading process, which is preferably associated with a washing with water

According to a variant of the invention, about 2% of milk is added to the cream prior to the introduction of the cyclodextrin Soaked in a fermentation with a duration of 16 hours at a temperature of about

30'C comes.

According to another variant of the invention, the cream undergoes a physical ripening prior to the introduction of the cyclodextrin,

which consists in a storage at a temperature between 4 and 8 ° C, but preferably at 6 * C, for a period of about 6 hours. In the course of the kneading process, a mixture of lactic acid bacteria and an acidic one is added to the butter mass

Sowed culture concentrate. This variant shows that the pH has little effect on the complex formation of the cyclodextrins with the sterols and before

anything with the cholesterol seems to be.

The inventive method allows a reduction in the cholesterol content of the butter. In addition, the clogging of Beta-cyclodextrin has no harmful effect on butter production, both in terms of quality and

on the quantity.

The process according to the invention can also be used for the production of anhydrous milk fat (MGLA) directly from cream or else

indirectly from a butter obtained by the use of the invention and described above

Manufacturing process was produced to be applied. embodiments In any case, the invention will be better understood with the aid of the following nonlimiting examples.

Example 1

Production of butter using a conventional buttering process without prior maturation In this example, the starting product is pasteu rized industrially produced cream with 40 wt .-% fat, which in turn

0.13 wt% cholesterol, d. H. 394 mg cholesterol per 300g cream.

The buttering is carried out in the laboratory using a device consisting of a butter maker (Philips, model HR1480) with Schlagwerk, which is mounted over a cup of polypropylene, in which the cream is located The cup is in one Immersed in a water bath kept at the same buttering temperature, ie at 10 ⁰ C in summer and at 13 ° C in

Winter.

The electric butter maker is connected to the grid via an autotransformer to change the speed

can be. Proper illumination mounted over this structure facilitates observation of the process, especially during destabilization of the emulsion. The equipment is completed by a timer.

For the buttering process, the agitator (percussion) is set to 90 to 100 revolutions per minute. By visual Observing the state of the phase reversal of the emulsion can be determined. After about fifteen minutes, the Foam with increase in volume (loosening). The expulsion of the fat then takes place by shear forces between the impact elements and on the wall of the cup. A

suitable lighting allows a beaker to track the appearance of small grains (diameter less than 1 mm) which, after about thirty minutes, induces the "breaking of the foam." This is when the buttermilk separates from the buttercorn Phase changes and suddenly turns yellow, the butterflies are about forty minutes after the beginning of the

Operation completed; the buttercorns are then the size of rice grains. The washing and the deposition of the aqueous phase (buttermilk + washing water) take place in a filter, which is over a Collecting cup is attached. This filter was made in the laboratory of a steel cylinder (13cm high, diameter 8cm) and a Mesh sieve 80, which have been firmly joined together, constructed The heterogeneous mixture produced after buttering enters the filter, and the buttermilk runs under the influence of Gravity in the catch cup. The washing is carried out using a wash bottle with deionized water, the auff 1O ⁰ C or

13 ⁰ C was cooled, with an amount which is three times as large as the volume of the cream. When stirred with a spatula, the volume of buttercorn increases; they connect with each other to lumps.

The butter is then placed in a calibrated beaker, where it is kneaded by rubbing with the spatula, so that the butter

becomes more compact and thus facilitates the elimination of the excess aqueous phase; the latter is added to the resulting filtrate. At the end of this last stage, the beaker is weighed to determine the amount of butter and establish a production balance.

In this example, the weighted production yield, expressed by the relationship: Weight of butter produced "" .. .. ". _,

-TT: -r- "τ-: x 100, on the order of 88%

theoretical butter weight

The theoretical butter weight is calculated on the condition that the cream fat has been 100% incorporated into the butter, knowing that butter is composed according to the legal requirements as follows:

Fat content 82% Water content 16%

fat-free dry matter 2%

The amount of butter obtained has a total cholesterol content of 0.17% by weight.

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To determine the total cholesterol content, thin layer chromatography is performed on silica gel 60 with direct deposition of the solubilized butter sample which has previously undergone methanol treatment in acidic medium. Development takes place with the aid of a vanillin reagent in the presence of orthophosphoric acid. This is followed by a colorimetric determination with the photodensitometer.

Example 2 Production of butter using the method according to the invention by buttering without cream maturation The starting material used is as in Example 1 pasteurized, industrially produced cream with 40% fat, which

is unripened and has a cholesterol content of 0.13% by weight.

According to the invention, 10 g, i. 8.3 wt .-% based on the fat, powdery beta-cyclodextrin

with a water content between 13 and 14%, sold under the name KLEPTOSE "by the applicant company, the medium thus obtained is then stirred with moderate stirring at a temperature equal to that of

Butterungstemperatur corresponds, i. E. 1O ° C in summer and 13 "C in winter, homogenized for half an hour. The subsequent procedure is exactly the same as described above for Example 1. The determined weight yield of butter is of the order of 90%. By adding beta-cyclodextrin, neither the quantitative nor the organoleptic properties of the Butter production changed. The butter produced has a total cholesterol content of 0.045% by weight, which is a 73.5% reduction

to the cholesterol content of the butter produced by the conventional method of Example 1.

Example 3 Production of butter using a conventional process by buttering with cream In this example, first of all, there is a ripening of 300 g of pasteurized, industrially produced cream whose fat content

40% by weight. Its cholesterol content is about 0.13% by weight (392 mg cholesterol at 300g). The maturation is done by

Inoculation with milk with high acidity in a dose of 2%, based on the cream fat and by a Fermentation without stirring for 16 hours at 3O ⁰ C. The acid alarms were previously prepared by seeding freeze-dried lactic acid bacteria (0.70 g, Laboratoires G. Roger-77260 La Ferte-sous-Jouarre) into a liter of whole milk sterilized by UHT and by fermentation without stirring

24 hours at 30 ⁰ C generated.

The cream, ripened to a pH of the order of 5, then goes through the traditional stages of churning,

kneading and washing described above.

The weight production yield of butter is on the order of 90%. She is at the yield Process whose starting material was unripened cream, comparable. The cholesterol content of this butter is about 0, i7Gew .-%. Example 4 Production of butter using the process according to the invention by buttering with cream maturation The maturation until reaching a pH of 5, the addition of beta-cyclodextrin and the final Manufacturing steps are carried out under the same conditions as in the previous examples. The starting material used is 300g of pasteurized, industrially produced cream that matches that used in Example 3 was used. The weight production yield of butter is of the order of 86%, which largely corresponds to the yield

of Example 3, which describes the conventional method without the addition of beta-cyclodextrin.

The content of free-cholesterol butter produced is about 0.05% by weight. The 70% reduction in the Cholesterol content of the butter compared to butter produced by the method of Example 3 measured Content is of the same order of magnitude as that found in Comparative Examples 1 and 2. These examples illustrate the advantages of the method of the invention in two of these applications. Thus, it can be seen that butter can be produced in a reproducible manner with this method, which, on the one hand, is what quantity

In terms of quality and quality, it is comparable to butter produced by conventional methods and, on the other hand, has an extremely low cholesterol content.

Of course, the process according to the invention can be used in all known butter-making processes,

regardless of whether it is discontinuous or continuous buttering methods (Fritz method) or um

Double-centrifugation methods such as the ALFA or GOLDEN FLOW methods. Example 5 Influence of the content of cream on beta-cyclodextrin on the efficiency of cholesterol extraction in butter, which is among the

same conditions as in Example 4 was prepared

Table 1 in the appendix (Table 1/1) presents the different results obtained with increasing concentrations of powdered Beta-cyclodextrin marketed by ROQUETTE FRERES under the registered trademark KLEPTOSE ·

was brought and 13 to 14% water, were obtained.

The extraction yield of cholesterol is calculated as follows

Cholesterol content of the butter in% by weight at a concentration of X% β-cyclodextrin ¹ Cholesterol content of the butter in% by weight without addition of β-cyclodextrin

This table shows that the reduction in butter cholesterol is directly dependent on the amount of β-cyclodextrin KLEPTOSE * added to the cream.

¹ χ is given in wt .-%, based on the cream fat.

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Examples Production of anhydrous milk fat (MGlA) with reduced cholesterol content according to an indirect method Butter, which was prepared by applying the method according to the invention (Examples 2,4 and 5} In this indirect method, the butter with reduced cholesterol content of Example 2 is first heated by heating

a temperature below 80 ° C., which is of the order of 65 ° C., is then subjected to such a treatment as, for example, double centrifuging, which is supplemented by washing with water, so that the non-greasy phase is separated from the water The latter is vacuum-dried to eliminate the residual water which eventually reaches a concentration below 0.2% by weight, and the resulting MGLA is very low in cholesterol.

Example 7 Production of anhydrous milk fat (MGLA) with reduced cholesterol content by a direct method

The direct method uses milk cream as the starting material. After the cyclodextrin has been added to it, the phase inversion of the emulsion is brought about mechanically by means of devices known per se in the form of a homogenizer, a "clarifier" or other devices.

The butter oil obtained after the deposition of a large part of the aqueous phase is heated to a temperature around 60 ° C to carry out a washing with warm water, and is finally vacuum-dried to achieve a water content of 0.20% by weight. The cholesterol content of the anhydrous milk fat thus produced is greatly reduced. The butter and the anhydrous milk fat of reduced cholesterol content prepared by the processes described in the previous examples may, of course, be consumed as such or as components of various foods such as confectionery and bakery products, ice cream, dessert creams, reconstituted milk or cheese, cake bottoms , Coffee whitening agents or other products. Find application.

TABLE I

Concentration of (3-cyclodextrin Kleptose Proportion of fat in the cream (% by weight) Not rich in butter (κ) theoretically retical Production yield of butter (parts by weight in h) Weight of cholesterol in the butter (mg) Cholesterol content of butter (parts by weight in H) Efficiency of cholesterol extraction (H) (Ε) 0 2.08 herstsll 1Ί6 0 I), 16 128 1Ί6 88 229 12:18 0 2.5 8:33 127 1Ί6 87 172 0.135 25 5 133 l '(6 91 133 0.10 fl'l 10 126 86 67 0.053 71

Claims (15)

1. A process for the preparation of dairy products with reduced content of sterols and in particular of cholesterol, characterized in that the starting material used consists at least partially of milk cream and is in the form of an oil-in-water emulsion and that it consists essentially of: - To provide the starting material with a sufficient amount of cyclodextrin so that inclusion complexes formed with the sterols contained in the fat in order to extract them can; to reverse the oil-in-water starting emulsion to a water-in-oil emulsion; - Extract the resulting complexes in whole or in part. 2. The method according to claim 1, characterized in that the fat content of the milk cream used is between 10 and 70% by weight and preferably between 35 and 45% by weight. 3. The method according to claim 1 and 2, characterized in that it is used for the production of butter. 4. The method according to claim 1 to 3, characterized in that it is used for the production of anhydrous milk fat (MGLA). Process according to claim 4, in which milk cream is used as the starting material, characterized in that the phase inversion of the emulsion comprising it is effected by means of equipment which makes it possible to add butter oil after the deposition of a large part of the aqueous phase win, and that the latter is finally dried after a possible previous washing with water. 6. The method according to claim 1 to 5, characterized in that the cyclodextrin used is substituted or unsubstituted alpha, beta or gamma cyclodextrin. 7. The method according to claim 6, characterized in that the cyclodextrin is present in polymerized form. 8. The method according to claim 6 and 7, characterized in that the cyclodextrin in question is beta-cyclodextrin. 9. The method according to claim 8, characterized in that the starting dose of this cyclodextrin 0.01 to 25 wt .-%, based on the cream fat, is. 10. The method according to claim 1 to 3 and 6 to 9, characterized in that it comprises the following successive phases: optionally a phase of heat treatment of the cream in the manner of pasteurisation or UHP sterilization, - where appropriate, a maturation phase, a phase of emulsion phase reversal leading to the formation of butter and buttermilk, a phase of kneading the mass of butter, preferably in conjunction with washing with water, so that butter and buttermilk are separated from each other, and that the cyclodextrin is added to the cream at any time prior to phase reversal of the emulsion. 11. The method according to claim 10, characterized in that the emulsion phase reversal by a Butterungsvorgang, d. H. by a mechanical stirring which takes place at a controlled temperature. 12. The method according to claim 10 and 11, characterized in that it consists in adding to the cream cyclodextrin in a concentration, preferably between 0.5 and 18 wt .-%, and more preferably between 1 and 10 wt .-%, based on the cream fat, and said cream for at least a few seconds, and preferably for at least 120 seconds at a temperature which corresponds well to the Butterungstemperatur to stir moderately. 13. The method according to claim 10 to 12, characterized in that it comprises a phase of cream maturation, which consists in the fact that the cream is mixed with acidifying and aromatizing Säureweckern to adjust it to an optimum pH and provided with suitable food flavors , 14. The method according to claim 10 to 12, characterized in that it comprises a phase of the "physical" Rahmreifung, which consists in a storage lasting several hours at a temperature between 4 and 8 ° C, and that when kneading in the butter mass a mixture is seeded from flavoring lactic acid bacteria and an acidic culture concentrate. Process according to claim 4, characterized in that it consists essentially in melting the butter prepared according to any one of claims 1 to 3 and 6 to 14, the fatty phase of the aqueous phase by an agent of to separate the type of double centrifuging and then allowing the residual water from the fatty phase to evaporate preferably under vacuum, so that the water content is lowered to a value below 0.2 wt .-%.