Butter and method for its production
AssigneeValio Ltd.
InventorsKlaus MUURONEN, Antti HEINO, Niina VALKONEN
Life of this patent
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Abstract
The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight; optionally churning the butter raw material to provide butter; adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5. The invention also relates to butter having a fat content of at least 80% by weight, a nonfat dry matter in the range of 0.15% to 1.8% by weight and a pH in the range of 4.5 to 8.5.
Claims16
A method of making a butter product, comprising the steps of:
- providing a butter raw material having a fat content at least 35% by weight,
- adjusting the nonfat dry matter of the butter raw material to a range of 0.15% to 1.8% by weight, specifically 0.15% to 1.0% by weight, more specifically 0.15% to 0.5% by weight, even more specifically 0.15% to 0.2% by weight,
- optionally churning the butter raw material to provide butter,
- adjusting the pH to provide the butter product having a pH in the range of 4.5 to 8.5.
Butter having a fat content of at least 80% by weight, specifically in the range of 80% (w/w) to about 90% (w/w), more specifically in the range of 80% (w/w) to about 85% (w/w), a nonfat dry matter in the range of 0.15% to 1.8% by weight, specifically 0.15% to 1.0% by weight, more specifically 0.15% to 0.5% by weight, even more specifically 0.15% to 0.2% by weight, and a pH in the range of 4.5 to 8.5.
Dependencies are inferred from the claim text.