GB190427854A - A Process for Making Cream Poor in Fat and Adapted to be Whipped. - Google Patents
A Process for Making Cream Poor in Fat and Adapted to be Whipped.Info
- Publication number
- GB190427854A GB190427854A GB190427854DA GB190427854A GB 190427854 A GB190427854 A GB 190427854A GB 190427854D A GB190427854D A GB 190427854DA GB 190427854 A GB190427854 A GB 190427854A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fat
- whipped
- per cent
- cream
- poor
- 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
- 239000006071 cream Substances 0.000 title abstract 3
- 239000002253 acid Substances 0.000 abstract 1
- 235000015142 cultured sour cream Nutrition 0.000 abstract 1
- 235000021262 sour milk Nutrition 0.000 abstract 1
Landscapes
- Dairy Products (AREA)
Abstract
27,854. Thompson, W. P., [Gsell, A.]. Dec. 20. Cream, treating for special purposes.-To adapt a poor cream, containing less than 25 per cent. of fat, for whipping, it is mixed with up to 10 per cent., generally 1 to 3 per cent., of sour cream or an equivalent of sour milk, and the whole is heated for some minutes, preferably to about 90‹ C., to sterilise it, and especially to destroy the acid ferment. The preparation is finally cooled to about 4‹-5‹ C.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB190427854T | 1904-12-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB190427854A true GB190427854A (en) | 1905-11-30 |
Family
ID=32628528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB190427854D Expired GB190427854A (en) | 1904-12-20 | 1904-12-20 | A Process for Making Cream Poor in Fat and Adapted to be Whipped. |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB190427854A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2441643A1 (en) * | 1973-08-31 | 1975-03-13 | Unilever Nv | PROCESS FOR MANUFACTURING CONTRACTED DIMENSIONS |
-
1904
- 1904-12-20 GB GB190427854D patent/GB190427854A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2441643A1 (en) * | 1973-08-31 | 1975-03-13 | Unilever Nv | PROCESS FOR MANUFACTURING CONTRACTED DIMENSIONS |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5656268A (en) | Biological product | |
| US4031264A (en) | Method for producing durable fruit-dairy and vegetable-dairy drinks | |
| GB190427854A (en) | A Process for Making Cream Poor in Fat and Adapted to be Whipped. | |
| US3128190A (en) | Method of making combined fruit yoghurt | |
| US2125398A (en) | Process of milk sterilization | |
| JPH0767384B2 (en) | Method for producing stable alcoholic beverage | |
| US2668765A (en) | Frozen concentrated milk products | |
| US2886450A (en) | Process for preparing sterile evaporated milk | |
| Bell et al. | Effects of temperature and time of sterilization upon properties of evaporated milk | |
| US20190167622A1 (en) | Citrulline-containing fermented milk and method for producing same | |
| US4748025A (en) | Novel cultured buttermilk compositions and method of preparation | |
| US2924531A (en) | Process for making flavored sterilized milk drinks | |
| US4714616A (en) | Preparing naturally sweet yogurt with Saccharomycopsis sp. and Rhizopus spp. | |
| Chaudhary et al. | Heat Resistance of Three Strains of Psychrophilic Organisms Added to Skimmilk for Cottage Cheese Manufacture | |
| US2383070A (en) | Dry milk product and the preparation thereof | |
| JPS5813138B2 (en) | Egg Omochi Itayo-Gurutoyohatsukoshiyokunnoseizohouhou | |
| Sabioni et al. | Control of Lactose Crystallization in “Dulce de Leche” by Kluyveromyces lactis Fermentation | |
| Dahle et al. | Factors contributing to an off-flavor in ice cream | |
| US1497657A (en) | Process of sterilizing food and beverage products | |
| US580541A (en) | Kelian | |
| US611234A (en) | John carnrick | |
| Banerjee | Use of hydrogen peroxide as a milk preservative | |
| CH370631A (en) | Process for the manufacture of a preparation intended as an additive to food and beverages | |
| GB354535A (en) | Milk or cream preparation | |
| GB189820992A (en) | Improved Method of Preserving Milk or Cream. |