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US 11,632,966 B2Granted
Industrial butter with increased hardness (II)
AssigneeDMK Deutsches Milchkontor GmbH
InventorSven-Rainer Döring
Life of this patent
Estimating the term…
Abstract
Industrial butter with increased hardness is suggested, obtainable or obtained by (a) separating raw milk into a skimmed milk fraction and a cream fraction; (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase; (c) adding hard fat to the milk phase of step (b), and homogenising it; and (d) cooling the homogenised mass while shearing.
Claims13
Industrial butter with increased hardness, obtained by a process consisting of
- (a) separating raw milk into a skimmed milk fraction and a cream fraction;
- (b) while adding water, separating the cream fraction of step (a) into a milk phase and an aqueous protein-lactose phase, which aqueous protein-lactose phase contains more than 90% by weight of the proteins contained in the cream fraction;
- (c) adding anhydrous milk fat to the milk phase of step (b) in an amount of about 2% by weight to about 25% by weight, and homogenising it;
- and
- (d) cooling the homogenised mass while shearing to obtain an industrial butter having a hardness of about 1.5 to about 4.5 N at a temperature of about 10° C., and which industrial butter has a lower tendency to oil than an industrial butter obtained from a process employing ripening and churning steps.
2 more elements
A method, consisting of the following steps:
- (i) separating raw milk into a skimmed milk fraction and a cream fraction;
- (ii) while adding water, separating the cream fraction of step (i) into a milk phase and an aqueous protein-lactose phase, which aqueous protein-lactose phase contains more than 90% by weight of the proteins contained in the cream fraction;
- (iii) adding anhydrous milk fat to the milk phase of step (ii) in an amount of about 2% by weight to 25% by weight, and subsequently homogenising;
- (iv) cooling the homogenised mass while shearing;
- and
- (v) shaping the hardened industrial butter thus obtained to obtain an industrial butter having a hardness of about 1.5 to about 4.5 N at a temperature of about 10° C.
3 more elements
Dependencies are inferred from the claim text.