FR2438973A1 - Low calorie butter spread mfr. - from sweet cream and dried milk or protein concentrate as thickener - Google Patents
Low calorie butter spread mfr. - from sweet cream and dried milk or protein concentrate as thickenerInfo
- Publication number
- FR2438973A1 FR2438973A1 FR7829808A FR7829808A FR2438973A1 FR 2438973 A1 FR2438973 A1 FR 2438973A1 FR 7829808 A FR7829808 A FR 7829808A FR 7829808 A FR7829808 A FR 7829808A FR 2438973 A1 FR2438973 A1 FR 2438973A1
- Authority
- FR
- France
- Prior art keywords
- degrees
- thickener
- protein concentrate
- mfr
- dried milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
- A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Sweet cream is mixed with a thickener which is dried milk and/or a protein concentrate, the mixture is pasteurised, cooled, and a clean milk culture is added. The mixture is homogenised at 20-30 degrees C. and 10-25 MPa, then matured to an acidity of 68-112 degrees Dornic. 0.5-5 wt.% of a foodstuff water stabiliser is added, and the mixture is homogenised at 65-80 degrees C., and 5 MPa and finally cooled to 10 degrees for further curing. The prod. has a lower fat content and calorific value and a higher protein content than butter. It spreads easily even at refrigeration temps., and has a pleasant taste. It has a reasonable shelf life even without added preservatives.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7829808A FR2438973A1 (en) | 1978-10-19 | 1978-10-19 | Low calorie butter spread mfr. - from sweet cream and dried milk or protein concentrate as thickener |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7829808A FR2438973A1 (en) | 1978-10-19 | 1978-10-19 | Low calorie butter spread mfr. - from sweet cream and dried milk or protein concentrate as thickener |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2438973A1 true FR2438973A1 (en) | 1980-05-16 |
FR2438973B1 FR2438973B1 (en) | 1983-04-08 |
Family
ID=9213935
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7829808A Granted FR2438973A1 (en) | 1978-10-19 | 1978-10-19 | Low calorie butter spread mfr. - from sweet cream and dried milk or protein concentrate as thickener |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2438973A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2627060A1 (en) * | 1988-02-15 | 1989-08-18 | Union Coop Agricole | MODIFIED FRESH CREAM AND BUTTER ENRICHED WITH VEGETABLE OIL |
WO1999007232A1 (en) * | 1997-08-08 | 1999-02-18 | George Weston Limited | Dairy spread and method of making a dairy spread |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3962464A (en) * | 1969-07-21 | 1976-06-08 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing a butter-like dairy product |
-
1978
- 1978-10-19 FR FR7829808A patent/FR2438973A1/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3962464A (en) * | 1969-07-21 | 1976-06-08 | Societe D'assistance Technique Pour Produits Nestle S.A. | Process for preparing a butter-like dairy product |
Non-Patent Citations (2)
Title |
---|
NV189G/59 * |
NV309/58 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2627060A1 (en) * | 1988-02-15 | 1989-08-18 | Union Coop Agricole | MODIFIED FRESH CREAM AND BUTTER ENRICHED WITH VEGETABLE OIL |
EP0329543A1 (en) * | 1988-02-15 | 1989-08-23 | UNION AGRICOLE DES COOPERATIVES LAITIERES Isigny-sur-Mer et Sainte-Mère Eglise | Modified dairy cream and butter fortified with vegetable oil |
WO1999007232A1 (en) * | 1997-08-08 | 1999-02-18 | George Weston Limited | Dairy spread and method of making a dairy spread |
Also Published As
Publication number | Publication date |
---|---|
FR2438973B1 (en) | 1983-04-08 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |