Butter products
AssigneeCreamery Hollow U.S.A., Inc.
InventorsRobert N. Fackrell, Lorenzo P. Griffeth
Life of this patent
Estimating the term…
Abstract
Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) butter. The product may have the firmness of conventional firm butter or be spreadable at refrigeration temperatures.
Claims49
A method of making a butter product which comprises the steps of:
- providing a feedstock comprising sweet cream or whey cream and having a fat content of at least 25 percent and sequentially pasteurizing said feedstock and homogenizing the pasteurized feedstock;
- the providing, pasteurization, and homogenizing of the feedstock being so carried out as to effect a phase reversal and the formation of an emulsion of feedstock liquid in feedstock fat.
A method of making a butter product which comprises the steps of providing and then pasteurizing a feedstock comprising dairy cream, combining lecithin and a stabilizer with the pasteurized feedstock, and homogenizing the blend obtained by combining the lecithin and the stabilizer with the feedstock, the providing and pasteurization of the feedstock and the homogenizing of the blend being so carried out that a phase reversal is effected and the butter product is a liquid in fat emulsion.
Dependencies are inferred from the claim text.