GB659406A - Process for continuous butter production by cooling highly concentrated cream - Google Patents
Process for continuous butter production by cooling highly concentrated creamInfo
- Publication number
- GB659406A GB659406A GB984/49A GB98449A GB659406A GB 659406 A GB659406 A GB 659406A GB 984/49 A GB984/49 A GB 984/49A GB 98449 A GB98449 A GB 98449A GB 659406 A GB659406 A GB 659406A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cooling
- temperature
- highly concentrated
- concentrated cream
- storing
- 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
- 238000001816 cooling Methods 0.000 title abstract 6
- 235000014121 butter Nutrition 0.000 title abstract 3
- 239000006071 cream Substances 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Butter is produced by cooling high concentration cream to a temperature of 14 DEG C or lower so as to obtain a complete phase conversion from an emulsion of the fat-in-water type into another of the water-in-fat type, and then heating the butter to a temperature of 18-30 DEG C and finally cooling to storing temperature, i.e. to a temperature of 10 DEG C or lower. The final cooling may be carried out slowly and without mechanical working preferably by storing in a cooled storing room, or by cooling rapidly to a temperature not lower than 17 DEG C and then cooling slowly without mechanical working.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE659406X | 1948-01-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB659406A true GB659406A (en) | 1951-10-24 |
Family
ID=20314283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB984/49A Expired GB659406A (en) | 1948-01-23 | 1949-01-13 | Process for continuous butter production by cooling highly concentrated cream |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB659406A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292057A (en) * | 2018-03-21 | 2019-10-01 | Dmk德意志牛奶股份有限公司 | The industrial butter that hardness improves and the bakery product thus produced |
-
1949
- 1949-01-13 GB GB984/49A patent/GB659406A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110292057A (en) * | 2018-03-21 | 2019-10-01 | Dmk德意志牛奶股份有限公司 | The industrial butter that hardness improves and the bakery product thus produced |
| CN110292057B (en) * | 2018-03-21 | 2024-05-28 | Dmk德意志牛奶股份有限公司 | Industrial butter with improved hardness and baked food produced thereby |
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