Process for preparing a butter-like dairy product
US3962464A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Mar 18, 1974 |
| Grant date | Jun 8, 1976 |
| Priority date | — |
| Expiry date | Mar 18, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2260/104
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for preparing a butter-like dairy product, which comprises the steps of pasteurising a cream containing not more than 40% by weight of fat, centrifuging the pasteurised cream and recovering a concentrated cream containing 50 to 65% by weight of fat, adding skimmed milk in quantity such as to reduce the fat content of the final product to between 47 and 56%, heating the cream to a temperature not exceeding 93.degree.C in 5 to 60 seconds, adding 0.05 to 5.0% by weight of an acid substance in quantity such as to bring the pH of the final product to between 5.2 and 5.6, said temperature being such that immediately after acidification said cream is at at least 85.degree.C, said acid substance being selected from the group consisting of an acid culture of a microorganism producing a butter flavor and an edible acid in combination with a butter flavor, cooling the resulting mixture to a temperature between about 2.degree. and 10.degree.C and holding the product at this temperature for at least 24 hours.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.