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FR2156503A1 - Cream mfr - from milk and anhydrous milk fatty matter - Google Patents

Cream mfr - from milk and anhydrous milk fatty matter

Info

Publication number
FR2156503A1
FR2156503A1 FR7138327A FR7138327A FR2156503A1 FR 2156503 A1 FR2156503 A1 FR 2156503A1 FR 7138327 A FR7138327 A FR 7138327A FR 7138327 A FR7138327 A FR 7138327A FR 2156503 A1 FR2156503 A1 FR 2156503A1
Authority
FR
France
Prior art keywords
cream
milk
fatty matter
mfr
anhydrous
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
FR7138327A
Other languages
French (fr)
Other versions
FR2156503B1 (en
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.)
HUTIN HENRI FROMAGERIES
Original Assignee
HUTIN HENRI FROMAGERIES
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 HUTIN HENRI FROMAGERIES filed Critical HUTIN HENRI FROMAGERIES
Priority to FR7138327A priority Critical patent/FR2156503A1/en
Publication of FR2156503A1 publication Critical patent/FR2156503A1/en
Application granted granted Critical
Publication of FR2156503B1 publication Critical patent/FR2156503B1/fr
Granted legal-status Critical Current

Links

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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

Edible cream, based on anhydrous fatty matter from milk, (butter-oil), is obtd by mixing under agitation, at 50 degrees C, a skimmed or whole milk with butter-oil, homogenising the mixt to disperse the fatty matter, in globules 5 mu in size, and cooling the resultant cream. The cream which can be pasteurised may be used in making food products such as cheese, ice creams, cream pastries and biscuits.
FR7138327A 1971-10-18 1971-10-18 Cream mfr - from milk and anhydrous milk fatty matter Granted FR2156503A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7138327A FR2156503A1 (en) 1971-10-18 1971-10-18 Cream mfr - from milk and anhydrous milk fatty matter

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7138327A FR2156503A1 (en) 1971-10-18 1971-10-18 Cream mfr - from milk and anhydrous milk fatty matter

Publications (2)

Publication Number Publication Date
FR2156503A1 true FR2156503A1 (en) 1973-06-01
FR2156503B1 FR2156503B1 (en) 1975-07-18

Family

ID=9084870

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7138327A Granted FR2156503A1 (en) 1971-10-18 1971-10-18 Cream mfr - from milk and anhydrous milk fatty matter

Country Status (1)

Country Link
FR (1) FR2156503A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009056680A1 (en) * 2007-10-30 2009-05-07 Valio Ltd. Cheese and method for its manufacture

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE951410C (en) * 1954-12-23 1956-10-25 Edward Mohr Process for the production of a whipped cream which can be produced even at 20ÒC, which does not break down and does not deposit a large amount of liquid when the whipped cream is left to stand

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE951410C (en) * 1954-12-23 1956-10-25 Edward Mohr Process for the production of a whipped cream which can be produced even at 20ÒC, which does not break down and does not deposit a large amount of liquid when the whipped cream is left to stand

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009056680A1 (en) * 2007-10-30 2009-05-07 Valio Ltd. Cheese and method for its manufacture

Also Published As

Publication number Publication date
FR2156503B1 (en) 1975-07-18

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Legal Events

Date Code Title Description
ST Notification of lapse