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US 4,005,228 AGranted
Milk fat containing products and processes therefor
OwnerRobert Norrisinventor
Life of this patent
Estimating the term…
Abstract
A soft dairy spread processed by fractionating milk fat into a number of fractions, each fraction having a suitable melting range and re-combining selected fractions in a product having limited change in solid fat content to give a satisfactory spreading characteristic. A butter is made by taking the product and adding solids not fat, water and salt. The combined fractions do not include the triglycerides which melt over 0.degree. C to 20.degree. C.
Claims12
A process for producing a soft dairy spread comprising the steps of
- a. fractionating a milkfat into three fractions, said fractions comprising a first fraction in which substantially all the milk fat is solid at 20.degree. C, said first fraction melting increasingly at higher temperatures, a second fraction in which substantially all the milk fat is solid at 0.degree. C and liquid at 20.degree. C, and a third fraction in which substantially all the milk fat is melted at 0.degree. C;
- and
- b. blending said first and third fractions in a ratio of about 1:3 such that the solid fat content of the soft dairy spread remains substantially constant over a temperature range of 5.degree. to 22.degree. C.
Dependencies are inferred from the claim text.