IE41095B1 - Improvements in or relating to milkfat containing products and processes therefor - Google Patents
Improvements in or relating to milkfat containing products and processes thereforInfo
- Publication number
- IE41095B1 IE41095B1 IE198074A IE198074A IE41095B1 IE 41095 B1 IE41095 B1 IE 41095B1 IE 198074 A IE198074 A IE 198074A IE 198074 A IE198074 A IE 198074A IE 41095 B1 IE41095 B1 IE 41095B1
- Authority
- IE
- Ireland
- Prior art keywords
- milkfat
- fraction
- fat
- solid
- liquid
- Prior art date
Links
- 235000021243 milk fat Nutrition 0.000 title abstract 8
- 238000000034 method Methods 0.000 title abstract 2
- 235000013365 dairy product Nutrition 0.000 abstract 6
- 239000007788 liquid Substances 0.000 abstract 5
- 239000007787 solid Substances 0.000 abstract 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 abstract 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 abstract 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 abstract 3
- 239000002904 solvent Substances 0.000 abstract 3
- 238000005194 fractionation Methods 0.000 abstract 2
- 238000002844 melting Methods 0.000 abstract 2
- 230000008018 melting Effects 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 abstract 1
- 238000002425 crystallisation Methods 0.000 abstract 1
- 230000008025 crystallization Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 239000003209 petroleum derivative Substances 0.000 abstract 1
- 239000000126 substance Substances 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
-
- 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
- A23C15/12—Butter preparations
- A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
Abstract
1478707 Fat component of a soft dairy spread NEW ZEALAND DAIRY RESEARCH INSTITUTE 25 Sept 1974 [27 Sept 1973] 41760/74 Heading C5C The fat component of a soft dairy spread is produced by a process comprising the steps of fractionating a milkfat or a milkfat-containing substance into three fractions: (1) a fraction in which substantially all the milkfat is solid at 20 C. melting increasingly at higher temperatures; (2) a fraction in which substantially all the milkfat is solid at 0 C. and liquid at 20 C.; and (3) a fraction in which substantially all the milkfat is melted at 0 C.; and blending fractions (1) and (3) in proportions such that the ratio of liquid fat content to solid fat content of a soft dairy spread including such fat content remains substantially constant over a temperature range of 5 to 22 C. The preferred form of fractionation is solvent fractionation, e.g. liquid extraction, leaching or solvent crystallization. Suitable solvents are propan-2-ol, acetone, ethyl acetate, hexane and petroleum derivatives. The soft dairy spread may comprise a fraction of milkfat which is substantially solid at 20 C. melting increasingly at higher temperatures, blended with a further fraction of milkfat which is substantially liquid at 0 C. so that the ratio of liquid fat component to solid fat component remains substantially constant over a temperature range of 5 to 22 C. and mixed with water, salt and solids-not fat. The soft dairy spread may be prepared by taking the fat component in which the weight ratio of fraction (1) to fraction (3) is about 1 : 3, adding water, salt and solids-not fat, and mixing.
[GB1478707A]
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ17210173 | 1973-09-27 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE41095L IE41095L (en) | 1975-03-27 |
| IE41095B1 true IE41095B1 (en) | 1979-10-24 |
Family
ID=19917047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE198074A IE41095B1 (en) | 1973-09-27 | 1974-09-24 | Improvements in or relating to milkfat containing products and processes therefor |
Country Status (4)
| Country | Link |
|---|---|
| FR (1) | FR2245290B3 (en) |
| GB (1) | GB1478707A (en) |
| IE (1) | IE41095B1 (en) |
| NL (1) | NL7412790A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE29646T1 (en) * | 1982-05-25 | 1987-10-15 | Arthur Bratland | PRODUCTION OF WHIPPED CREAM. |
| DE3942028A1 (en) * | 1989-12-20 | 1991-06-27 | Kali Chemie Ag | METHOD FOR FRACTIONATING MILK OR DAIRY PRODUCTS |
| AT403234B (en) * | 1995-09-21 | 1997-12-29 | Glugovsky Kurt | METHOD FOR PRODUCING A BUTTER |
| WO1998042201A1 (en) * | 1997-03-20 | 1998-10-01 | Glugovsky & Lassnig Vertriebsges.Mbh | Method for producing a butter |
| FR3055523B1 (en) * | 2016-09-05 | 2020-10-09 | Savencia Sa | FOOD COMPOSITION BASED ON DAIRY PRODUCTS AND METHOD OF MANUFACTURING |
-
1974
- 1974-09-24 IE IE198074A patent/IE41095B1/en unknown
- 1974-09-25 GB GB4176074A patent/GB1478707A/en not_active Expired
- 1974-09-27 NL NL7412790A patent/NL7412790A/en not_active Application Discontinuation
- 1974-09-27 FR FR7432635A patent/FR2245290B3/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| IE41095L (en) | 1975-03-27 |
| NL7412790A (en) | 1975-04-02 |
| GB1478707A (en) | 1977-07-06 |
| FR2245290A1 (en) | 1975-04-25 |
| AU7376874A (en) | 1976-04-01 |
| FR2245290B3 (en) | 1977-07-08 |
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