Process of manufacture of a butter spread
AssigneeMlekarensky prumysl, generalni reditelstvi
InventorsLadislav Forman, Zdenek Pech, Vaclav Vondruska
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Abstract
This invention relates to the manufacture of butter-spread, which when compared with butter contains a substantially lower fat content, i.e. between about 19-48%, and increased protein content of between about 4.6 to 7.7%. The manufacturing process starts from cream, possibly from a mixture of cream and vegetable oil which is enriched by the addition of dried milk or protein concentrate. The mixture is pasteurized, homogenized, and fermented by clean milk cultures. By repeated homogenization and addition of a stabilizer, a consistency similar to butter with very good spreading characteristics even at refrigerated temperatures is achieved. The product is durable and has acceptable shelf life even without the addition of preservers.
Claims13
Process for the manufacture of a butter-spread comprising the steps of forming a mixture of sweet cream and a thickening agent selected from the group consisting of dried milk, protein concentrates and mixtures thereof, pasteurizing said mixture, cooling the pasteurized mixture, adding a clean milk culture, submitting the cooled mixture to a first homogenizing step at temperatures between about 20.degree. C. and 30.degree. C. and pressures between about 10 to 25 MPa, and maturing the mixture until it is acidified to a degree between about 68.degree. to 112.degree. Dornic, adding a foodstuff water stabilizer in amount between about 0.5 to 5% by weight, submitting the mixture to a second homogenizing step at temperatures between about 65.degree. C. and 80.degree. C. and at a pressure of about 5 MPa, cooling the second homogenized mixture to at least about 10.degree. C. to further cure the butterspread.
Process according to claim, wherein said clean milk culture is Streptococcus lactis.
Dependencies are inferred from the claim text.